Low-Sodium Roasted Tomato & Basil Soup
A deeply flavored, low-sodium tomato soup made with fresh tomatoes and herbs, simmered to a velvety smooth finish without excess salt. This mediterranean-inspired soups (low-sodium) ready in about 55 minutes pairs chopped ripe tomatoes, medium, chopped carrot, stalk, chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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, chopped ripe tomatoes
- 1 medium, chopped carrot
- 1 stalk, chopped celery
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 2 cups vegetable broth
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs chopped ripe tomatoes, 1 chopped medium carrot, and 1 chopped celery stalk with 1 tbsp olive oil on a baking sheet. Roast for 25-30 minutes until tomatoes are softened and slightly caramelized at the edges.
- Step 2: Transfer roasted vegetables to a blender, add 2 cups vegetable broth, and blend until completely smooth. Return to a saucepan and add 2 minced garlic cloves, stirring constantly over medium heat for 5 minutes until fragrant and warmed through.
- Step 3: Stir in 1/4 cup chopped fresh basil and simmer gently for 10 minutes, stirring occasionally, until the soup thickens slightly and coats the back of a spoon.
- Step 4: Taste and adjust seasoning with a pinch of black pepper only (no salt added). Serve hot with a fresh basil sprig.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Sodium Roasted Tomato & Basil Soup take to make?
Total time is about 55 minutes (20 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 Roasted Tomato & Basil 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 chopped ripe tomatoes from drying out.
Can I substitute ingredients in Low-Sodium Roasted Tomato & Basil 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 Roasted Tomato & Basil Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roasted Tomato & Basil 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
