Up until August 2012, I had what I assumed were the standard food allergies; gluten, soy, dairy, sugar. In August 1999, I was at my interview to be Fitness Coordinator at Ole Miss (1999-2002), had a portabella mushroom burger for dinner, and was up all night – that food was off the list. I was doing okay managing, and then 2012 happened. The Year of 5 Injuries: jammed fourth finger, my VMO acted up and I tore the Sartorius in the process, I subluxed a rib and tore an erector and…. I don’t remember the other two at this point. Anyway with the subluxed rib, which I got from a very strong allergic reaction cough, that kind of cough where you want to puke, I ended up with an undertone flush anytime I would eat things processed. This started my downward spiral with food. Over the next several years I had to take away nightshade’s (tomatoes, eggplant, all white flesh potatoes, etc), nuts, beans, peas, meat, grains, all mushrooms, leftovers, all fruits, and anything processed.
I went to a neuro-immune specialist in 2015, and was diagnosed with a high histamine response. I got put on his program, but despite spending a lot of money on supplements and prescriptions, it got no better. My food list kept shortening. I saw a new internist early in 2019, and she ran numerous tests of all types, casting a wide net to figure out what was going on. I was finally diagnosed with immunoglobulinemia, and then sent to an immunologist who changed that diagnosis to hypogammaglobulinemia.
And the immunologist tested for food allergies. None. Zero. Zilch. Nada.
I finally got started on immunoglobulin replacement therapy in October of 2019. I got FOOD back. I can choose to be a vegetarian now. To complicate things I have also been going through peri-menopause for several years now, and with getting food back and continuing to have some reactions, I’ve read and study about both immunoglobulin replacement therapy and menopause. My reactions to grains, peas, beans, nuts, seeds is due to menopause. So I have had to keep those out, but I’ve been able to add in everything else – compared to my former list, this is nothing (it’s all relative, right?). I still have to be careful with dairy and sugar, but those are okay since they are inflammatory anyway.
Which brings us around to chilled tomato soup and a grilled cheese sandwich.
Tomatoes, being a nightshades, is no bueno if you are high histamine. Dairy & yeast were also on that “food to avoid” list. And it has been a challenge to find a gluten free grain free bread that I can tolerate, and even preferably make. So what you see in the picture below is homemade tomato soup, you can have it either chilled or warmed. And that grilled cheese sandwich – yep that’s homemade grain free bread. I’m still working on specifics so that will be coming in the near future. But for now let’s talk about tomato soup.
Growing up, tomato soup was always one of those things that made me feel warm and cozy. Like a really good mac and cheese. And I have missed having both (note: cauliflower mac & cheese coming soon!). So I had 2 tomatoes from Farmhouse Delivery that I needed to use, and my friend Kim had mentioned her tomato plants have gone crazy and she made all this tomato-based stuff, including tomato soup. A-ha! That’s what I want to do! Once again researching a little bit, and seeing what do I have in my fridge, I came up with my own version. It’s super simple and you can add in any herbs or seasonings that you like. You can make it thin or you can make it chunky. and you can freeze the leftovers – not that mine lasted that long.
Chilled tomato soup
one is just too small!
- 2 tomatoes
- Onion, one medium or too small
- liquid such as water, milk, broth of choice, to cover veggies
- Roux: 2 T ea butter & flour
- herbs, seasonings & other veggies as you see fit (go PLAY!)
Chop up onion and tomatoes, sautee briefly in stockpot until they get fragrant, then add your liquid of choice. Allow to cook down about 10 min, then put in blender, food processor, or use your immersion blender, and zap to your desired consistency.
Make the Roux: In saucepan or empty stockpot, melt the butter over medium heat. Stir in the flour, cooking until the roux is a medium brown. Note: GF flour won’t really brown, so go for a thick consistency.
Combine tomatoes mix & roux, blending well. Add herbs, salt and pepper as you desire, and enjoy.
