Nightshade-Free Tomato and Beet Soup with Butternut Squash and Carrots Recipe

Introduction

This Nightshade Free Tomato Soup offers a vibrant alternative to traditional tomato soup by using naturally sweet and earthy vegetables like butternut squash, carrots, and beets. It’s creamy, comforting, and perfect for those avoiding nightshades without sacrificing flavor.

Ingredients

• 1 tbsp olive oil
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 cup butternut squash, cubed
• 1 1/2 cups carrots, chopped
• 3/4 cup beets, chopped
• 3 cups chicken broth
• 2 tbsp red wine vinegar
• 3/4 tsp salt
• 1/4 tsp black pepper (omit for AIP)
• 2-3 tbsp coconut milk
• Fresh basil leaves for garnish

Instructions

1. Step 1: For the Instant Pot method, add the olive oil to the base and set to sauté. When hot, sauté the diced onion and minced garlic for 3–4 minutes until translucent.
2. Step 2: Add the butternut squash, carrots, and beets to the pot. Sauté for another 2–3 minutes to slightly soften the vegetables.
3. Step 3: Pour in the chicken broth, red wine vinegar, salt, and black pepper. Stir to combine.
4. Step 4: Secure the lid, set the Instant Pot to high pressure for 15 minutes. When cooking finishes, allow pressure to release naturally before opening the lid carefully.
5. Step 5: Let the soup cool slightly, then blend with an immersion blender until smooth and creamy.
6. Step 6: Stir in the coconut milk, adjusting the amount to desired creaminess, and serve garnished with fresh basil leaves.
7. Step 7: For stovetop preparation, heat olive oil in a Dutch oven and sauté onion and garlic for 3–4 minutes. Add the vegetables and sauté for 5–6 minutes.
8. Step 8: Add broth, vinegar, salt, and pepper, bring to a boil, then reduce to a simmer. Cover and cook 25–30 minutes until vegetables are tender.
9. Step 9: Remove from heat, let cool slightly, then blend until smooth. Stir in coconut milk and garnish as desired.

Tips & Variations

• For a creamier texture, use full-fat coconut milk and blend thoroughly until smooth.
• Omit black pepper to keep this recipe compliant with the Autoimmune Protocol (AIP) diet.
• Use vegetable broth instead of chicken broth for a vegetarian version.
• Add a pinch of smoked paprika or cayenne (if tolerated) for a subtle smoky heat.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, the recipe includes stovetop instructions using a Dutch oven or a large pot. Simply sauté the vegetables and simmer until tender before blending.

Is this soup suitable for a nightshade allergy?

Absolutely. This soup is specifically made without tomatoes or any nightshade vegetables, making it a safe and flavorful option for those with nightshade sensitivities.

Nightshade-Free Tomato and Beet Soup with Butternut Squash and Carrots Recipe

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★★★★★

4.8 from 108 reviews

This Nightshade Free Tomato Soup is a delicious and nutritious alternative to traditional tomato soups, made without any nightshade vegetables. It features a blend of butternut squash, carrots, and beets, simmered to perfection and blended into a creamy, comforting soup. Perfect for those avoiding nightshades or seeking a vibrant, healthy soup option.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes (Instant Pot) or 30 minutes (Stovetop)
• Total Time: 25 minutes (Instant Pot) or 40 minutes (Stovetop)
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 cup butternut squash, cubed
• 1 1/2 cup carrots, chopped
• 3/4 cup beets, chopped

Liquids & Seasonings

• 3 cups chicken broth
• 2 tbsp red wine vinegar
• 3/4 tsp salt
• 1/4 tsp black pepper (omit for AIP diet)
• 2–3 tbsp coconut milk
• Fresh basil leaves, for garnish

Instructions

1. Prepare the Instant Pot: Add olive oil to the base of the Instant Pot and set to sauté mode. Once hot, add diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
2. Sauté Vegetables: Add cubed butternut squash, chopped carrots, and chopped beets to the pot. Sauté for an additional 2-3 minutes to slightly soften the vegetables.
3. Add Liquids and Seasoning: Pour in chicken broth, red wine vinegar, salt, and black pepper (if using). Stir well to combine all ingredients evenly.
4. Pressure Cook: Place the lid on the Instant Pot and set to seal. Select high pressure and cook for 15 minutes. Allow the pressure to release naturally once the cooking cycle is complete.
5. Blend the Soup: Carefully remove the lid once pressure has fully released. Let the soup cool slightly, then blend it with an immersion blender until completely smooth and creamy.
6. Serve: Stir in 2-3 tablespoons of coconut milk to add extra creaminess. Ladle the soup into bowls and garnish with fresh basil leaves for a flavorful finish.
7. Alternative Stovetop Method: Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, sauté for 3-4 minutes until translucent. Add vegetables and sauté for 5-6 minutes. Pour in broth, vinegar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer covered for 25-30 minutes, stirring often, until vegetables are tender. Blend with an immersion blender until smooth before serving.

Notes

• The black pepper can be omitted for those following the Autoimmune Protocol (AIP) diet.
• Use coconut milk to add creaminess while keeping the soup dairy-free.
• This soup is naturally nightshade-free, making it suitable for those with nightshade sensitivities or allergies.
• Fresh basil adds a fresh herbal note and can be substituted with other herbs like parsley or thyme if preferred.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: Nightshade Free Soup, Tomato-Free Soup, Butternut Squash Soup, Healthy Soup, Instant Pot Soup, Dairy-Free Soup