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This creamy homemade Low Sodium Tomato Soup is perfect for a wholesome meal. Packed with fresh, rich flavors, it’s heart-healthy, diabetic-friendly, and low in cholesterol. If you are seeking warm, healthy comfort food, this recipe offers a delicious and easy way to enjoy a classic soup without excess salt and skimping on flavor.
Grab your bowl and spoon for even more low sodium soup recipes!
In a large Dutch oven, heat oil over medium-high heat until hot and shimmering. Add garlic, onions, carrot, tomatoes, celery, fennel, and black pepper. Stir to combine and sauté, stirring occasionally, for 2 to 3 minutes, until vegetables are tender.
Add maple syrup, balsamic vinegar, tomato juice, and vegetable stock; lower heat to medium and cook for 10 minutes.
Transfer vegetable mixture to a large blender; blend on high into a smooth purée, about 3 minutes. While the blender is running, slowly drizzle almond milk through the lid spout.
Pour a serving into a bowl and garnish with fresh basil. Allow to cool to room temperature and store in the refrigerator in an airtight container for up to 1 week.