Low Sodium Tomato Soup Recipe
Low sodium tomato soup recipe is perfect for healthy eating. It is light, warm and full of natural flavor. This low sodium tomato soup recipe helps reduce salt but keeps taste rich.
Ingredients
- 5 large fresh tomatoes chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups low sodium vegetable broth
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon sugar optional
- ½ cup milk or cream optional
Instructions
Prepare the Ingredients
- Wash tomatoes well and chop into small pieces. Chop onion and mince garlic. Keep everything ready before cooking. Fresh ingredients help create better flavor in the soup.
Cook the Onion and Garlic
- Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft. Add garlic and cook for one minute. This builds a strong base flavor.
Add Tomatoes
- Add chopped tomatoes into the pot. Stir well with onion and garlic. Cook for about 10 minutes until tomatoes become soft and juicy.
Add Broth and Spices
- Pour low sodium vegetable broth into the pot. Add black pepper, basil, and oregano. Stir well and let the soup simmer for 10–15 minutes.
Blend the Soup
- Turn off heat and let soup cool slightly. Use a blender or hand blender to make it smooth. Blend until creamy and even in texture.
Adjust Texture and Flavor
- Place soup back on low heat. Add milk or cream if you want a richer texture. Add sugar if tomatoes taste too tangy. Stir well.
Simmer Again
- Let the soup cook for 5 more minutes. This helps all flavors combine well. Keep stirring gently so it does not stick.
Serve Hot
- Pour soup into bowls and serve warm. You can add fresh herbs on top. It tastes best when fresh and hot.
Notes
- Use ripe tomatoes for best flavor
- Do not overcook the soup
- Blend carefully for smooth texture
- Add cream for richer taste
- Use fresh herbs if available
- Taste before adding extra seasoning