Creamy Low Sodium Tomato Soup Recipe

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This low sodium tomato soup recipe is creamy and delicious, made with fresh or canned tomatoes, garlic, basil and spices!  A simple low salt comfort food recipe anyone can make!

This easy tomato soup makes a quick lunch, and is perfect any time of the year . Serve this no-cook tomato soup with a thick slice of low sodium bread, or a big salad with low sodium Caesar dressing!

If you’re looking for a decadent comforting (and healthy!) lunch or dinner recipe, this low salt tomato soup is here for you. This soup is a little savory, a little sweet, and loaded with good-for-you ingredients. With fresh tomatoes or no-salt-added canned tomatoes, herbs, and spices – this is one great recipe for an easy meal prep lunch or dinner.

I love how creamy this soup is, with it’s rich and velvety texture. Roast your vegetables, blend the ingredients, and toast up a slice of bread to enjoy with the soup. It’s easy, healthy, and pretty foolproof!

This Creamy Low Sodium Tomato Soup Recipe Is

• Velvety
• Fresh
• Bright
• Herby
• A Quick 5-Minute Lunch
• Loaded with Flavor
• Low in Salt Vegan, Gluten Free, Vegetarian, High in Fiber & Plant Protein!

What’s In This Low Salt Tomato Soup Recipe?

See the recipe card below for a full list of instructions and ingredient amounts!

• Garlic
• Basil– fresh basil is a must, the flavor really brings out the brightness in the tomatoes.
• No-Salt-Added Diced Tomatoes
• No Salt Vegetable Stock or Bouillon
• Extra Virgin Olive Oil
• Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
• Black Pepper

Low Sodium Soup Recipes

Soup can be one of the most difficult things to make low sodium (and make it still taste good)!  I’ve made dozens of low sodium soups, and this creamy tomato soup is a really fantastic version – I highly recommend it!

You can make soups low in sodium by swapping a no-salt-added broth for traditional stocks, and using a good variety of herbs, spices, and a bit of acidity. Browse all our low sodium soup recipes here, for lunch and dinner inspirations without tons of added salt or preservatives!

How Do I Make Tomato Soup Low Sodium?

1. Preheat oven to 400 degrees Fahrenheit.
2. To a large sheet pan, add the olive oil, garlic, onions, and Italian seasoning on the pan, then toss well to combine.  Add the tomatoes (fresh or canned) to the pan with the vegetables. Roast for 30 minutes, flipping half way.
3. Once the vegetables have roasted, add them with the remainder of the ingredients to a blender.
4. Start by blending the ingredients on low, then working up to the highest speed. Alternatively, if you have a hand-held immersion blender, you can add the ingredients to a pot, and blend by hand.
5. Blend on high for 2-3 minutes until soup is thick and creamy.
6. Pour soup into a bowl and garnish with cracked tellicherry pepper, and fresh basil – enjoy!

More Low Sodium Soups You’ll Love!

• Low Sodium French Onion Soup Recipe
• Low Sodium Split Pea Soup Recipe
• No Salt Added Chili Recipe 
• Low Sodium Cream of Mushroom Soup Recipe
• Low Sodium Chicken Broth Recipe (No Salt Added)

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!

Creamy Low Sodium Tomato Soup

AuthorAuthor Kelly Jensen

This low sodium tomato soup recipe is creamy and delicious, made with fresh or canned tomatoes, garlic, basil and spices!  A simple low salt comfort food recipe everyone will enjoy.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer, Lunch, Soup

Cuisine American

Servings 2 servings

Calories 284 kcal

Equipment

• sheet pan
• Blender

Ingredients

  

1x2x3x

• ▢ 2 tbsp olive oil
• ▢ 1 onion roughly chopped
• ▢ 2 cloves garlic
• ▢ 1 tbsp Italian seasoning
• ▢ 1 14-ounce can No-Salt-Added Diced Tomatoes or 2 cups fresh tomatoes, diced
• ▢ ¼ cup cashews raw unsalted
• ▢ ½ cup fresh basil plus extra for garnish
• ▢ 2 cups No Salt Added Vegetable Stock
• ▢ ¼ teaspoon black pepper

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 400 degrees Fahrenheit.
• To a large sheet pan, add the olive oil, garlic, onions, and Italian seasoning on the pan, then toss well to combine.  Add the tomatoes (fresh or canned) to the pan with the vegetables. Roast for 30 minutes, flipping half way.
• Once the vegetables have roasted, add them with the remainder of the ingredients to a blender.
• Start by blending the ingredients on low, then working up to the highest speed. Alternatively, if you have a hand-held immersion blender, you can add the ingredients to a pot, and blend by hand.
• Blend on high for 2-3 minutes until soup is thick and creamy.
• Pour soup into a bowl and garnish with cracked tellicherry pepper, and fresh basil – enjoy!

Nutrition

Calories: 284kcalCarbohydrates: 22gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 27mgPotassium: 651mgFiber: 5gSugar: 8gVitamin A: 611IUVitamin C: 26mgCalcium: 149mgIron: 5mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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