Low Sodium Classic Tomato Soup
Satisfy your craving for comforting homemade soup with this "Low Sodium Classic Tomato Soup" recipe—a healthier twist on a timeless favorite. Packed with vibrant flavors from aromatic onions, sweet carrots, and tangy canned low-sodium tomatoes, this heartwarming soup is simmered with a fragrant blend of fresh basil, dried oregano, and a hint of sugar to balance the natural acidity. Crafted with unsalted vegetable broth and no added salt, it’s an ideal option for those seeking a low-sodium comfort food without sacrificing rich, satisfying taste. With a silky-smooth texture achieved using an immersion or countertop blender, it’s perfect as a light lunch or a cozy pairing with your favorite grilled cheese. Ready in just 50 minutes and serving four, this easy tomato soup delivers wholesome flavor that’s both health-conscious and irresistibly delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and chopped
- 1 medium celery stalk, chopped
- 3 cloves garlic, minced
- 28 ounces canned low-sodium whole tomatoes, with juice
- 2 cups unsalted vegetable broth
- 0.25 cup basil leaves, fresh, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoon black pepper, freshly ground
- 1 whole bay leaf
- 1 teaspoon sugar
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery, and sauté until vegetables are soft, about 8 minutes.
Stir in the minced garlic and cook for another 2 minutes until fragrant.
Add the canned tomatoes with their juice to the pot, breaking up the tomatoes with a spoon.
Pour in the unsalted vegetable broth and add the chopped basil, dried oregano, black pepper, bay leaf, and sugar to the mixture.
Bring the mixture to a gentle simmer and cook uncovered for 25 minutes, stirring occasionally.
Remove from heat and discard the bay leaf.
Using an immersion blender, blend the soup until smooth, or carefully transfer batches to a countertop blender and blend until smooth.
Taste and adjust seasoning with more black pepper if desired.
Serve hot, garnished with additional chopped fresh basil if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 37.3 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
