Craving a warm, comforting bowl of tomato soup but need to watch your sodium? This easy, homemade Low Sodium Tomato Soup is your answer! It's incredibly creamy (without any cream!) and packed with the rich flavor of fresh tomatoes and herbs. We skip the salt but not the taste, making it a perfect diabetic-friendly and heart-healthy choice for the whole family. It pairs wonderfully with an easy, 15 minute cheese quesadilla.
Ready for more comforting meals? Grab your bowl and spoon for these low sodium soup recipes!
Canned tomato soups are often very high in sodium, with some brands containing over 480mg per serving. This homemade recipe is very low in sodium, with only 90mg per serving, because it contains no added salt.
You can build incredible flavor without salt by using aromatics like garlic and onion, herbs like fresh basil, and a touch of balsamic vinegar or maple syrup to create a balance of sweet and savory tastes.
Yes! For a convenient option, you can substitute the 1 lb of fresh Roma tomatoes with one 28-ounce can of no-salt-added crushed or diced tomatoes. The flavor will be slightly different but still delicious.
Low-Sodium Soups
Healthy Sides and Sandwiches
One of the biggest benefits of making tomato soup at home is controlling the sodium. A single cup of popular canned tomato soup can contain 480mg of sodium or even more—that's over 20% of the recommended daily intake! In stark contrast, this homemade recipe has only 90mg of sodium per serving, giving you all the flavor without the salt overload.
Recipe yields 8 servings
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.
If you don't have fresh tomatoes, one 28-ounce can of no-salt-added crushed tomatoes works beautifully.
To keep it creamy and dairy-free, you can use unsweetened cashew or soy milk. For a richer soup, use a splash of full-fat coconut milk.
A teaspoon of coconut sugar or a pinch of stevia can be used for a touch of sweetness.