Creamy Low Sodium Tomato Soup

low salt tomato soup recipe low sodium soups healthy blender soup recipes with roasted vegetables in a bowl with fresh basil garnish

Creamy Low Sodium Tomato Soup

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

Cook Time 30

Total Time 35

Course Appetizer, Lunch, Soup

Cuisine American

Servings servings

Calories 284 kcal

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
¼ cup cashews raw unsalted
½ cup fresh basil plus extra for garnish
2 cups No Salt Added Vegetable Stock
¼ 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

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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.

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