Kelly, LowSoRecipes.comThis 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, tabbouleh, or your favorite side salad.
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!
Low Sodium Diced Tomato Recipes
This low salt tomato soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a low so pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Favorite Low Sodium Pantry Staples that I always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!
What’s In This Low Salt Tomato Soup Recipe?
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- Garlic
- Basil– fresh basil is a must, the flavor really brings out the brightness in the tomatoes.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality, it’s an excellent value, I would highly recommend!
- 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.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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?
- 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!
One of the Best Vegetarian Low Sodium Recipes
This low sodium tomato soup with basil is fantastic vegetarian recipe that everyone will love. It’s loaded with fresh vegetables, herbs, spices, and good olive oil. It’s a great way to get some extra vegetables onto the table too!
Browse all our low sodium vegetarian recipes here for more fresh & delicious dinner ideas. These meatless meals are great to enjoy from breakfast, lunch, dinner, or dessert!
More Low Sodium Soups You’ll Love!
Low Sodium French Onion Soup Recipe
Low Sodium Split Pea Soup Recipe
Low Sodium Cream of Mushroom Soup Recipe
Low Sodium Chicken Broth Recipe (No Salt Added)
Get the Same Ingredients for this No Salt Added Tomato Soup
As always, if you make this low sodium tomato soup recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you. We love seeing all your photos of our recipes!
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there!
Creamy Low Sodium Tomato Soup
Equipment
- sheet pan
- Blender
Ingredients
- 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
- 1/4 cup cashews raw unsalted
- 1/2 cup fresh basil plus extra for garnish
- 2 cups No Salt Added Vegetable Stock
- 1/4 teaspoon black pepper
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!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
*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 confirm amounts.
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A great flavor to warm me up this winter
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