Low Sodium Tomato Soup

By Adam Fisher
Published 1/14/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Heart Healthy | Gluten Free | Diabetic | Vegetarian | Vegan | Adventist
Low Sodium Tomato Soup

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!

Total Time
30 minutes
Servings
8
Calories
95
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Ingredients

Recipe yields 8 servings

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How to Make Low Sodium Tomato Soup

  1. Step 1

    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.

  2. Step 2

    Add maple syrup, balsamic vinegar, tomato juice, and vegetable stock; lower heat to medium and cook for 10 minutes.

  3. Step 3

    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.

  4. Step 4

    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.

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Nutrition Facts

Serving Size:
1 cup

95
Calories
4
g
Fat
0
mg
Cholesterol
90
mg
Sodium
14
g
Carbs
1
g
Sat. Fat
3
g
Fiber
2
g
Protein
9
g
Sugars
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