Low Sodium Tomato Bisque Soup
Savor the comforting warmth of this Low Sodium Tomato Bisque Soup, a heart-healthy twist on the classic recipe. Packed with robust flavors from unsalted crushed tomatoes, aromatic garlic, and a medley of dried herbs like basil and oregano, this soup is both rich and wholesome. The base is thickened with a touch of heavy cream (or coconut cream for a dairy-free alternative) to deliver velvety smoothness while keeping the sodium levels in check. Perfect for meal prep, this recipe is quick to make, taking just 45 minutes from start to finish, and yields four generous servings. Serve it with a sprinkle of fresh parsley for a vibrant finishing touch, making this dish ideal for both comforting weeknight dinners and elegant gatherings. Enjoy the balance of creamy texture and bold, savory notes without compromising on nutrition!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 3 cloves Garlic cloves, minced
- 28 ounces Unsalted canned crushed tomatoes
- 3 cups Low sodium vegetable broth
- 2 tablespoons Unsalted tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Black pepper
- 0.5 cup Heavy cream (or unsweetened coconut cream for dairy-free option)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and carrots, and sauté for 5-7 minutes, until softened.
Stir in the minced garlic, and cook for an additional 1-2 minutes, until fragrant.
Add the unsalted canned crushed tomatoes, low sodium vegetable broth, and tomato paste to the pot. Stir well to combine.
Season with dried basil, dried oregano, and black pepper.
Bring the mixture to a gentle simmer, cover the pot, and let cook for 20 minutes to allow the flavors to meld.
Using an immersion blender (or transferring the soup to a countertop blender in small batches), carefully blend the soup until smooth and creamy.
Return the blended soup to the pot and stir in the heavy cream (or coconut cream for a dairy-free option). Cook for an additional 5 minutes over low heat, being careful not to let it boil.
Taste and adjust seasoning if needed, keeping in mind this is a low sodium recipe.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 44.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2955 mg | 63% | |
*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.
