Low Sodium Tomato Broth
Discover the simple yet flavorful joy of Low Sodium Tomato Broth, a healthy, heart-friendly recipe that celebrates the natural sweetness of fresh tomatoes and aromatic vegetables. This guilt-free broth comes together with vibrant ingredients like diced onions, celery, carrots, and garlic, brought to life with dried oregano, basil, and a hint of black pepper. Simmered in low sodium vegetable stock, this recipe ensures all the savory goodness without the extra salt. Perfect on its own or as a versatile base for soups and stews, its smooth or chunky texture—customizable to your liking—adds comforting warmth to any meal. Ready in just an hour, this tomato-forward broth is ideal for those seeking a wholesome, low sodium option that’s packed with garden-fresh flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 celery stalk, chopped
- 1 medium carrot, peeled and chopped
- 3 garlic cloves, minced
- 6 medium fresh tomatoes, chopped
- 4 cups low sodium vegetable broth
- 1 bay leaf
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, chopped celery, and chopped carrot, and sauté for 7-8 minutes, or until softened.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Add the chopped fresh tomatoes, stirring well to combine. Cook for 5 minutes, allowing the tomatoes to begin breaking down.
Pour in the low sodium vegetable broth and add the bay leaf, dried oregano, dried basil, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Remove the bay leaf and use an immersion blender to puree the broth until smooth, or leave it slightly chunky if you prefer more texture.
Taste the broth and adjust with additional black pepper, if needed. (Avoid adding salt to keep it low sodium.)
Serve hot, garnished with freshly chopped parsley if desired. Enjoy on its own or use as a base for other soups and stews.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 32.5 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3251 mg | 69% | |
*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.
