Low Sodium Creamy Tomato and Roasted Red Pepper Soup
Indulge in the comforting flavors of this Low Sodium Creamy Tomato and Roasted Red Pepper Soup, a healthier twist on a classic favorite. Featuring a fragrant blend of ripe tomatoes, roasted red peppers, fresh basil, and a touch of cracked black pepper, this recipe delivers a robust, savory taste without relying on excess salt. The rich creaminess is achieved with heavy cream, creating a velvety texture that feels decadent without being overwhelming. Perfect for those watching their sodium intake, this soup is quick to prepare in under an hour and is ideal as a heartwarming starter or light meal. Serve it with a garnish of fresh parsley for an elegant finish and pair with crusty bread for a wholesome, satisfying experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups low sodium vegetable broth
- 4 cups ripe tomatoes, diced
- 2 cups roasted red peppers, drained and chopped
- 0.5 cup fresh basil leaves, chopped
- 0.5 teaspoon cracked black pepper
- 0.5 cup heavy cream
- optional: chopped fresh parsley for garnish
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook for about 5 minutes or until it's soft and translucent.
Stir in the minced garlic and cook for another minute, ensuring not to burn the garlic.
Pour in the low sodium vegetable broth, diced tomatoes, and roasted red peppers.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
Stir in the chopped basil leaves and cracked black pepper.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Stir in the heavy cream until well incorporated and heat for another 2 minutes.
Taste and adjust the seasoning if needed, keeping in mind the low sodium preference.
Serve hot, garnished with optional fresh parsley if desired.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 53.7 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4401 mg | 94% | |
*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.
