Soup

I expect you could leave out the onions on the recipe I posted here. Odd thing to have to leave out of your diet though.

http://www.growfruitandveg.co.uk/gra...ase_38486.html

Just make any tomato soup recipe Nan and leave out the onions, mushrooms and salt.
But I don't think it will taste very good..

Roast the tomatoes with some herbs and olive oil, peppers, chilli anything you want. Blitz the whole lot down and add stock - delicious.

Soup

Thanks comfreyfan. That sounds ideal.
The reason I leave out onions is because there is often a "fungus" between the layers. (This is quite normal.) Anything like that gives me terrible tummy pains. Hence, no mushrooms. Even sadder, no beer because of the yeast. (Or bread)
Meantime, thanks grapes. You're great.

I regularly roast batches of tomatoes and blitz them. Then I freeze them in portions and use it wherever I would normally use a tin of tomatoes, or add stock for soup. Just wish I could find something similar to do with cucumbers and runner beans!

You could try chicken and sweetcorn Ann.Melt some butter, add some cumin and chillie, add some chicken stock, add chopped chicken , a tin of sweetcorn and plenty of chopped tomatoes. It's not the way I do it but I eat onions and mushrooms. Maybe you can adapt it for yourself.

Can you eat leeks or garlic or would they give you a problem also. If they're OK then I'd make sure I added a bit of them to give a good flavour.

Spicy tomato and lentil soup

I had this recently at a lovely cafe in North Wales, went home and (reasonably successfully!) recreated the recipe (I'm sure the original had onions in it so I'm substituting celery here for a bit of extra flavour - I actually used a red onion at home and that was fab) - sorry no measurements, I do it by eye...

Ingredients:
Celery
Garlic
Bay leaves
Paprika (hot smoked preferably)
Chopped tomatoes/tinned toms and tom puree
Stock (veggie/chicken)
red wine vinegar
red lentils

Sweat down some chopped celery with garlic, a couple of bay leaves and rounded spoonful of paprika (the hot smoked variety if you have it - otherwise add chilli flakes or whatever else you have to give it a kick). When the mixture has just started to catch on the bottom and you see bits of golden brown, add a splash of red wine vinegar and stir to deglaze. Add your chopped tomatoes (I used tinned toms with a good squirt of puree), and stock and cook until fairly mushy. Add red lentils and cook until they are very soft (another 15 mins or so), remove from the heat and puree. Taste, add any extra seasoning you like plus a little sprinkling of sugar if you like (brings out the sweetness in the toms they say - I think if you're using your own you probably don't need it) and serve.

Soup

Yes, Alison, I can do leeks and garlic. Why didn't I think of that?
Anyroadup, thanks everyone for your help.

Mother in law can't eat onions so used leeks instead which is why I thought of it