Vegetable soup
Vegetable soup is generally low in histamine, but tomatoes, spinach, or long-simmered broths can raise the level noticeably.
The histamine level of vegetable soup depends almost entirely on which vegetables are used and how it's prepared.
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High-histamine vegetables to watch — tomatoes and spinach are common soup ingredients that either contain histamine or may trigger its release; soups built around these tend to be harder to tolerate
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Cooking time and storage — histamine can increase in foods as they sit, so freshly made soup is generally lower in histamine than soup that's been stored or reheated multiple times
A simple broth with low-histamine vegetables like zucchini, carrots, and potato, made and eaten fresh, tends to be the most comfortable version.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)