Treat yourself to an indulgently-cozy bowl of low sodium tomato soup! This easy one-pot dish simmers to flavorful perfection in less than an hour.
Few classics are as comforting as a cozy bowl of soup. Unfortunately, store-bought brands can pack in the salt while restaurant versions can be heavy-handed with the butter and cream.
That’s why I prefer to make this easy low sodium tomato soup right at home! It’s a one-pot dish that’s ready in less than an hour, and you’ll be amazed at the depth of flavor you get from just a few basic ingredients.
You can use your immersion blender to make the soup as chunky or as smooth as you like. Then, top with some cream if desired plus fresh basil and cracked black pepper, and you’ll have a delicious bowl of comfort ready to enjoy.
Even if canned tomato soup was never really your thing, make sure you give this recipe a try. You’ll be amazed at the difference using wholesome ingredients can make!
How to make low sodium tomato soup
This luxurious soup comes together in just a few simple steps. Ready to see how it’s done?
Step 1: Melt the butter in a Dutch oven pot over medium heat. Once the butter has melted, add the garlic, dried basil, and red pepper flakes, then sauté until the garlic starts to golden.
Step 2: Add the canned tomatoes and pepper, then mix well.
Step 3: Bring the soup to a boil while stirring occasionally. Then cover and simmer for 20 minutes, continuing to stir every now and then.
Step 4: After the first 20 minutes, remove the lid slightly to allow steam to escape and simmer the soup for another 25 minutes. At the end of the time, add the basil leaves and stir.
Step 5: Blend with an immersion blender until smooth.
Step 6: Serve the soup with fresh basil leaves, black pepper, and a dash of cream.
After you’ve sauteed the garlic, the rest of the recipe is very hands-off until it’s time to blend. That gives you plenty of time to prep anything else you want to serve or to just kick your feet up and relax!
What to serve with your soup
I often enjoy this dish with just a dash of cream, fresh basil, and cracked black pepper on top. It can certainly stand on its own! But if you’re looking for a side to round out the meal, you have plenty of options.
If you prefer something low carb, 2-ingredient parmesan crisps are a great way to add a little crunch. You could also use your favorite brand of crackers if you prefer.
Or if you’re in the mood for some greens, a simple lemony romaine and avocado salad always does the trick. Or try fennel kale slaw for a sweet, crunchy, earthy dish that has the perfect burst of citrus.
Leftover soup? Lucky you! Once it cools to room temperature, you can transfer the soup to an airtight container and store it in the refrigerator for two days. You can also freeze it for up to 3 months.
When you’re ready to enjoy, reheat over low heat on the stove.
Other meatless comforting soup recipes
Want to wrap yourself up in a big old bowl of vegetarian-friendly comfort? There are so many creamy soups and stews that pack in big flavor without any meat! Here are a few of my favorite recipes I know you’ll enjoy:
You can also take a look at my roundup of the best low-carb diabetes-friendly dinner recipes for more inspiration.
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Sodium Tomato Soup
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- 28 ounces canned whole tomatoes
- 1½ teaspoons black pepper (freshly ground)
- ¼ cup fresh basil leaves (plus more to serve)
- Cream (to serve)
Melt the butter in a Dutch oven pot over medium heat. Once the butter has melted, add the garlic, dried basil, and red pepper flakes, then sauté until the garlic starts to golden.2 tablespoons unsalted butter, 2 cloves garlic, 1 teaspoon dried basil, 1 teaspoon red pepper flakes
Add the canned tomatoes and pepper, then mix well.28 ounces canned whole tomatoes
Bring the soup to a boil while stirring occasionally. Then cover and simmer for 20 minutes, continuing to stir every now and then.
After the first 20 minutes, remove the lid slightly to allow steam to escape and simmer the soup for another 25 minutes. At the end of the time, add the basil leaves and stir.¼ cup fresh basil leaves
Blend with an immersion blender until smooth.
Serve the soup with fresh basil leaves, black pepper, and a dash of cream.Cream, 1½ teaspoons black pepper
Leftovers can be stored in an airtight container in the refrigerator for 2 days or in the freezer for up to 3 months.
Reheat on the stove over low heat.