Easy Low Sodium Tomato Soup Recipe

This rich velvety Low Sodium Tomato Soup Recipe is made with unsalted crushed tomatoes and fresh basil and ready in 30 minutes. The sweet aroma of simmering garlic and tomatoes fills the kitchen as the soup thickens on the stove. I usually rely on canned soup, but making this from scratch controls the sodium perfectly.

Why This Classic Works

Making canned tomato soup is convenient, but the hidden salt content is surprisingly high. I wanted to recreate that comforting bowl without the excess sodium, and using unsalted crushed tomatoes was the key.

The surprise came when I realized I did not miss the salt at all. Roasting the aromatics slowly in olive oil builds a deep flavor base that stands perfectly on its own.

Low Sodium Tomato Soup Recipe Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can no-salt-added crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1/2 cup fresh basil leaves, chopped
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons heavy cream (optional)

How To Make Low Sodium Tomato Soup Recipe

1. Saute Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.
2. Add Garlic: Stir in the minced garlic and dried oregano. Cook for 1 minute until fragrant, making sure the garlic does not burn.
3. Simmer Tomatoes: Pour in the crushed tomatoes and low-sodium vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes.
4. Blend Soup: Remove the pot from the heat and stir in the fresh basil and black pepper. Use an immersion blender to puree the soup until smooth and creamy.
5. Stir In Cream: If using, swirl in the heavy cream right before serving. Serve hot and enjoy.

Recipe Tips

• Use quality tomatoes: Since we skip the salt, the flavor of your tomatoes really shines. Look for high-quality San Marzano no-salt-added tomatoes.
• Do not rush the onions: Sweating the onions slowly extracts their natural sweetness, balancing the acidity of the tomatoes.
• Blend carefully: If using a standing blender instead of an immersion blender, let the soup cool slightly and blend in batches to avoid hot splatters.

What To Serve With Tomato Soup

A classic pairing is a low-sodium grilled cheese sandwich made with Swiss cheese and whole wheat bread. A crisp green salad with a simple olive oil and lemon vinaigrette also cuts through the richness beautifully.

How To Store

Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it without the cream for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQs

• Can I use fresh tomatoes instead of canned? Yes, you can substitute about 2 pounds of fresh, ripe tomatoes. You may need to simmer the soup slightly longer to break them down.
• Is this soup vegan? As written, it is vegan if you omit the optional heavy cream. You could also stir in coconut milk for a dairy-free creamy texture.
• How do I thicken the soup? The crushed tomatoes naturally thicken as they simmer. For a thicker texture, let it reduce for an extra 10 minutes on the stove.
• Can I add other herbs? Absolutely. A pinch of thyme or a bay leaf added during the simmer brings earthy undertones to the broth.

Nutrition

• Calories: 120 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 45mg
• Total Carbohydrate: 14g
• Protein: 3g

Try More Recipes:

• Low Sodium Fried Rice Recipe
• Low Sodium Chicken Marinade Recipe
• Low FODMAP Chicken & Potato Soup Recipe
• Low FODMAP Chicken Vegetable Soup Recipe
• Low FODMAP Lasagna Soup Recipe

Low Sodium Tomato Soup Recipe

Recipe by Sabrine Hajri

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

2

hours 

Rich, velvety Low Sodium Tomato Soup Recipe made with unsalted crushed tomatoes, fresh basil, and savory garlic. Ready in just 30 minutes, this comforting homemade soup is naturally flavorful and perfect for a cozy weeknight dinner without the heavy salt.

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 (28-ounce) can no-salt-added crushed tomatoes

• 2 cups low-sodium vegetable broth

• 1 teaspoon dried oregano

• 1/2 cup fresh basil leaves, chopped

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons heavy cream (optional)

Directions

• 1. Saute Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.
• 2. Add Garlic: Stir in the minced garlic and dried oregano. Cook for 1 minute until fragrant, making sure the garlic does not burn.
• 3. Simmer Tomatoes: Pour in the crushed tomatoes and low-sodium vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes.
• 4. Blend Soup: Remove the pot from the heat and stir in the fresh basil and black pepper. Use an immersion blender to puree the soup until smooth and creamy.
• 5. Stir In Cream: If using, swirl in the heavy cream right before serving. Serve hot and enjoy.