Low Sodium Creamy Tomato Basil Soup with Garlic Croutons
Imagine a bowl of warm, velvety **Low Sodium Creamy Tomato Basil Soup with Garlic Croutons**, brimming with bold flavors yet gentle on salt. This wholesome recipe combines the natural sweetness of diced carrots, celery, and onion with the robust tang of no-salt-added crushed tomatoes, creating a silky, dairy-free base enriched with unsweetened almond milk. Infused with vibrant dried and fresh basil, as well as oregano, every spoonful is a comforting burst of aroma and taste. For the ultimate finish, serve this nourishing soup topped with golden-baked whole wheat garlic croutons that add a delightful crunch to every bite. Perfect for cozy weeknight dinners or a health-conscious lunch, this low-sodium soup is as satisfying as it is heart-friendly.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium, diced yellow onion
- 1 medium, diced carrot
- 1 medium, diced celery stalk
- 3 minced garlic cloves
- 4 cups low-sodium vegetable broth
- 28 ounces canned no-salt-added crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 10 chopped fresh basil leaves
- 1 cup unsweetened almond milk
- 0.25 teaspoon black pepper
- 4 slices, cubed whole wheat bread
- 0.5 teaspoon garlic powder
- 1 tablespoon, chopped parsley
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until the onion becomes translucent, about 5-7 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the low-sodium vegetable broth and crushed tomatoes to the pot. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 25 minutes.
Stir in the dried oregano, dried basil, fresh basil leaves, and almond milk. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend the soup in batches using a countertop blender.
Season the soup with black pepper and adjust seasoning if necessary, keeping in mind it should remain low in sodium.
For the garlic croutons, preheat the oven to 375°F (190°C).
Toss the whole wheat bread cubes with olive oil and garlic powder until well coated. Spread the cubes evenly on a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden and crispy.
Once croutons are done, sprinkle them with chopped parsley and serve them on top of the hot creamy tomato basil soup.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 46.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 912 mg | 70% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3700 mg | 79% | |
*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.
