Tomato Basil Soup Low Sodium But Not Low Flavor Recipes

LOW-FAT CREAM OF TOMATO SOUP

Steps:

• Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

LOW SODIUM TOMATO SOUP

Steps:

• Crumble ricotta and add V-8 slowly, blending well.
• Sprinkle with garlic powder (if desired).
• Pop into the microwave for about 1 minute.

TOMATO BASIL SOUP (LOW SODIUM BUT NOT LOW FLAVOR)

Steps:

• Melt the butter in a large skillet. When the butter begins to bubble, add the onions and saute until tender and translucent.
• Add the seasonings, tomatoes, and broth. Simmer with the onions for 20 minutes.
• Blend the soup in two batches until smooth.
• Stir in the pesto and cream (if using). Return to low heat for 5 minutes. Serve.

TOMATO BASIL SOUP I

Steps:

• In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.