Low-Sodium Creamy Tomato Soup
A velvety tomato soup made with fresh tomatoes and low-sodium broth, finished with a hint of fresh basil for bright flavor. This american-inspired soups (low-sodium) ready in about 60 minutes pairs ripe tomatoes, low-sodium vegetable broth, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs ripe tomatoes
- 2 cups low-sodium vegetable broth
- 1 medium yellow onion
- 2 garlic cloves
- 1 tbsp olive oil
- 2 tbsp diced fresh basil
- 1/4 cup heavy cream
Instructions
- Step 1: Dice 1 medium yellow onion and mince 2 garlic cloves. Heat 1 tbsp olive oil in a large pot over medium heat, then sauté onions until translucent (about 5 minutes) and garlic until fragrant (1 minute).
- Step 2: Add 2 lbs peeled and chopped ripe tomatoes to the pot, stirring to combine. Simmer uncovered for 15 minutes until tomatoes break down and the mixture thickens slightly.
- Step 3: Stir in 2 cups low-sodium vegetable broth and simmer for another 10 minutes. Remove from heat, blend with an immersion blender until smooth, then stir in 1/4 cup heavy cream and 2 tbsp fresh basil until fully incorporated and heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Sodium Creamy Tomato Soup take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Sodium Creamy Tomato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe tomatoes from drying out.
Can I substitute ingredients in Low-Sodium Creamy Tomato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Sodium Creamy Tomato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Sodium Creamy Tomato Soup low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
