If you’re looking for a tasty and healthy way to enjoy the classic flavors of tomato soup, then this low sodium tomato soup recipe is a perfect choice! In this blog, I will share with you a low sodium tomato soup recipe that is extremely delicious. This easy-to-make, hearty soup is a great option for those who want to enjoy the flavor of tomato without all the added salt. Not only is it incredibly delicious, but it’s also brimming with nutrients that are beneficial to your health. So let’s dive into this easy-to-make dish and see how you can make this delicious soup in no time at all! With just the right balance of flavor and nutrition, this soup is sure to hit the spot!
When it comes to low sodium tomato soup, there are a few things you need to keep in mind. First and foremost, tomatoes are naturally high in sodium. This means that when you’re looking for a low sodium option, you’ll need to find a recipe that uses less salt or no salt at all. Secondly, you’ll want to choose a tomato soup recipe that uses fresh tomatoes. canned tomatoes can be high in sodium, so fresh is always best. Finally, make sure to check the labels of any ingredients you use to make sure they’re also low in sodium. By following these simple tips, you can make a delicious and healthy low sodium tomato soup that the whole family will enjoy.
How To Make Low Sodium Tomato Soup
There are many benefits to eating low sodium foods, including reducing your risk of high blood pressure and heart disease. Tomato soup is a great option for a low sodium meal, as tomatoes are naturally low in sodium. This soup is also packed with lycopene, an antioxidant that has been linked to lower risks of cancer and heart disease. To make this soup, simply simmer tomatoes, garlic, and onion in water until soft. Then, puree the soup in a blender or food processor and season it to taste with salt and pepper. Serve with crusty bread for a delicious and healthy meal.
Ingredients To Make Low Sodium Tomato Soup
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 tsp dried basil
- 1 tsp red pepper flakes
- 28 ounces canned whole tomatoes
- 1½ tsp black pepper freshly ground
- ¼ cup fresh basil leaves
- Cream (to serve)
Step By Step Instructions To Make Low Sodium Tomato Soup
Step1
Over medium heat, melt the butter in a Dutch oven pot. Add the garlic, dried basil, and red pepper flakes to the melted butter and sauté until the garlic begins to brown.
Step2
To the tomatoes and pepper, add the canned tomatoes and mix well.
Step3
Stir occasionally while bringing the soup to a boil. After 20 minutes, cover the pot and let simmer, stirring occasionally.
Step4
Once the soup has simmered for 20 minutes, remove the lid slightly to let steam escape, and continue to simmer it for another 25 minutes. Stir the basil leaves at the end.
Step5
In a blender, blend until smooth.
Step6
Garnish the soup with fresh basil leaves, cream, and black pepper.
More Amazing Recipes
- Paula Deen Pimento Cheese Recipe
- Cauliflower Soup Pioneer Woman Recipe
- Canned French Onion Soup Recipe
- Swamp Soup Recipe
Conclusions
Low sodium tomato soup can be a great option for those looking to reduce their salt intake. Not only is it tasty, but it also provides additional nutrients from the tomatoes and other vegetables in the recipe. With just a few tweaks to an already delicious dish, you can enjoy your favorite comfort food without worrying about too much sodium in your diet. So make sure to give this low sodium tomato soup a try next time you’re looking for something healthy and flavorful!
Low Sodium Tomato Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 tsp dried basil
- 1 tsp red pepper flakes
- 28 ounces canned whole tomatoes
- 1½ tsp black pepper freshly ground
- ¼ cup fresh basil leaves
- Cream (to serve)
Instructions
- Over medium heat, melt the butter in a Dutch oven pot. Add the garlic, dried basil, and red pepper flakes to the melted butter and sauté until the garlic begins to brown.
- To the tomatoes and pepper, add the canned tomatoes and mix well.
- Stir occasionally while bringing the soup to a boil. After 20 minutes, cover the pot and let simmer, stirring occasionally.
- Once the soup has simmered for 20 minutes, remove the lid slightly to let steam escape, and continue to simmer it for another 25 minutes. Stir the basil leaves at the end.
- In a blender, blend until smooth.
- Garnish the soup with fresh basil leaves, cream, and black pepper.
