Staying Fit After Hysterectomy

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Delicious tomato soup in a white bowl with fresh parsley on top

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Tomato soup was one of the few foods that I could eat prior to my hysterectomy. It didn’t worsen my cramps, and it was tasty and satisfying. Tomato soup continues to be one of my favorites years after the procedure. If I didn’t have to watch my sodium levels, I could eat this every day.

The great thing about making your own tomato soup is that you can control exactly what goes into it. If your body revolts against sugar, dairy, salt or even peppers, you can eliminate them from the recipe.

Personally, refined sugars and dairy turn my stomach upside down, so I’m very careful with them. Thankfully, as long as I keep dairy to a minimum and cook it into the food, my stomach can accept it.

Sometimes, I “do” add 1 tablespoon of sugar to this recipe or substitute it with honey if it’s too bitter — but again, I keep it at a minimum — or just make it for my family so they can enjoy it.

When in doubt, leave out any ingredients that don’t work with your body or reduce their amount, and observe how your body reacts throughout the day.

Yummy Tomato Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 20 minutes
Course Side Dish
Servings 8 people
Calories 81 kcal

Equipment

  • large heavy-duty frying pan or dutch oven
  • food processor (optional)

Ingredients
  

  • 2 28 oz peeled tomatoes San Marzano (preferred)
  • 1 cup vegetable stock
  • ¼ cup heavy cream
  • 1 tbsp ground basil
  • ½ tsp ground oregano
  • ¼ tsp salt (or to taste)
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper (or to taste)
  • 1 tbsp butter
  • 2 tsp minced garlic
  • 2 tbsp grape seed oil
  • 1 onion red or yellow
  • croutons optional topping
  • 2 tsp smoked paprika

Instructions
 

  • Add grape seed oil to a pan and set the burner to medium heat
  • Add minced garlic and onions and sauté for 7-10 minutes, until translucent
  • Add vegetable stock and peeled tomatoes to the pan and cook on low heat for about 10 minutes until thickened. Continue stirring in between.
  • Add cream, basil, oregano, salt, black pepper, red pepper flakes, smoked paprika and cayenne pepper
  • Cook for another two minutes
  • Transfer soup to a food processor and blend until any large chunks are removed. (I like my tomato soup chunky, so I normally skip this step and break up some of the large tomatoes with a spoon).
  • Return to the pan and serve with croutons, grilled cheese toast or a multi-grain bread
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