Tomato Vegetable Soup

Cutting out nightshades has not been going so well, needless to say.

I didn’t have tomatoes or peppers or potatoes all week and then on Friday I was feeling frisky so I ate a tomato sauce my friends made and it’s kind of been a montage of me eating tomatoes in every possible way since then. I’ve literally had at least 6 tomatoes in the last 48 hours. I also plan on having 4 more tonight.
Elimination diets have always been an easy thing for me because I’ve only had to eliminate naughty foods like sugar, dairy, wheat, processed meat, vegetable oils, etc. Eliminating VEGETABLES? This is fucked. Pardon my French. I think I would rather get blood work every 3 months for the rest of my life than cut out tomatoes.
Anyone out there that’s successfully doing an autoimmune diet, a low FODMAPs diet, or just not eating nightshades on top of an already-healthy lifestyle: You Are My Hero. You don’t get enough credit. You are RESILIENT.

Tomato Vegetable Soup

A light and cozy tomato soup.
Prep Time10 minutes
Cook Time40 minutes
Servings: 4 servings


  • 4  Heirloom Tomatoes, diced
  • 4  carrots, peeled and diced
  • 3 celery stalks, diced
  • 6 cremini mushrooms, diced
  • 1 cup zucchini, diced
  • 6 cups chicken or vegetable broth
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 tbsp dried basil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cracked black pepper


  • In a large stockpot on medium heat, combine tomatoes, carrots and celery and sautee covered for 15-20 minutes or until carrots and celery are soft.
  • Add mushrooms and zucchini, nutritional yeast, salt, basil, paprika, and black pepper and simmer covered for another 10 minutes.
  • Add broth and simmer covered for another 10 minutes.
  • Serve hot.

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