Low Sodium Tomato Juice

(5.0)
By Adam Fisher
Updated 7/29/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Heart Healthy | Low Sodium | Gluten Free | Diabetic | Low Cholesterol | Low Fat | Vegan | Vegetarian
Low Sodium Tomato Juice
Photo Credit: Adobe Stock

Make this homemade Low Sodium Tomato Juice recipe in under 30 minutes! It is a delicious, heart healthy juice blended with fresh ripe roma tomatoes, celery, and carrots. Tomatoes make a naturally low salt juice with very low cholesterol. This is a diabetic-friendly juice recipe, too. 

Enjoy fresh off the vine flavor in a tall glass of our homemade low calorie juice, or use tomato juice as a base for your favorite soups and sauces. Manage your sodium and your blood pressure better with these low sodium recipes!

Total Time
30 minutes
Servings
8
Calories
46

How to Make Tomato Juice

How do you make tomato juice in minutes? This healthy juice recipe is easy. To make low sodium tomato juice start by peeling the skins from fresh tomatoes. Read this recipe to learn how to parboil the tomatoes for a few seconds to make them easy to skin. Next, roughly chop fresh tomatoes, celery, and onion. Blend for a few minutes, than simmer the blended vegetables in a pot. Chill the juice before serving for a refreshing, healthy beverage.

Ingredients

Recipe yields 8 servings

How to Make Low Sodium Tomato Juice

  1. Step 1

    In a medium mixing bowl, prepare an ice-water bath. Using a pairing knife, remove and discard the stem cores from the tomatoes. Using the same knife, cut a shallow “X” at the bottom of each tomato.

  2. Step 2

    Bring a large pot of water to a boil. Place tomatoes in the water, 4 at a time, and remove after the skin begins to split, about 30 to 60 seconds. Immediately place tomatoes in prepared ice-water bath (this prevents the tomatoes from cooking further). Remove the skin using the pairing knife and discard the skin.

  3. Step 3

    Cut the tomatoes into fourths and place in a large blender. Add the remaining ingredients to the blender and blend on high for 3 minutes.

  4. Step 4

    Pour tomato mixture in a 4-quart Dutch oven; heat over medium-high heat until lightly simmering. Remove from heat and allow to cool completely before storing in the refrigerator or freezer.

Nutrition Facts

Serving Size:
1/2 cup

46
Calories
0
g
Fat
10
mg
Cholesterol
63
mg
Sodium
10
g
Carbs
0
g
Sat. Fat
3
g
Fiber
2
g
Protein
7
g
Sugars

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