You’re in for a treat with this low sodium tomato soup that doesn’t skimp on flavor. Perfect for those watching their salt intake but still craving something delicious and comforting.
Why This Recipe Works
- Uses fresh tomatoes and herbs for a natural, robust flavor without the need for excess salt.
- Incorporates a blend of spices to enhance the taste profile, making it satisfying for everyone.
- Easy to make with simple, wholesome ingredients that you likely already have in your kitchen.
Ingredients
- 2 lbs fresh tomatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 4 cups low sodium vegetable broth
- 1/2 cup heavy cream (optional)
Equipment Needed
- Large pot
- Blender or immersion blender
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This step builds the flavor base of your soup.
Step 2: Add Tomatoes and Spices
Throw in the chopped tomatoes, dried basil, oregano, and black pepper. Stir everything together and let it cook for another 5 minutes, allowing the tomatoes to soften and the spices to meld.
Step 3: Pour in the Broth
Add the low sodium vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes. This slow cooking process helps deepen the flavors.
Step 4: Blend the Soup
After simmering, remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. For a creamier texture, stir in the heavy cream at this stage.
Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot and enjoy the rich, comforting flavors of your homemade low sodium tomato soup.
Tips and Tricks
For an extra flavor boost, consider roasting the tomatoes and garlic before adding them to the pot. This adds a smoky depth to the soup. If you’re avoiding dairy, coconut milk makes a great substitute for heavy cream. Lastly, don’t rush the simmering process; the longer it simmers, the more flavorful it becomes.
Recipe Variations
- Add a can of rinsed white beans for extra protein and fiber.
- Stir in a handful of fresh spinach or kale for a nutrient-packed twist.
- Top with croutons or a sprinkle of Parmesan cheese for added texture and flavor.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Absolutely! Just make sure to choose a no-salt-added variety to keep the sodium content in check. You’ll need about 28 ounces of canned tomatoes for this recipe.
How can I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Just thaw and reheat when ready to enjoy again.
Is this soup vegan?
Yes, as long as you omit the heavy cream or use a plant-based alternative, this soup is completely vegan and still deliciously creamy.
Summary
This low sodium tomato soup is a heart-healthy, flavorful option that’s easy to make and customizable to your taste. Perfect for a cozy night in or a healthy lunch option.