Low-Sodium Tomato Basil Soup with Herbed Croutons
A comforting, no-salt-added tomato soup with fresh basil and homemade croutons, offering deep flavor without relying on sodium. This italian-inspired soups (low-sodium) ready in about 45 minutes pairs can diced tomatoes (no-salt-added), low-sodium vegetable broth, packed fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 28 oz can diced tomatoes (no-salt-added)
- 1.5 cups low-sodium vegetable broth
- 1/2 cup packed fresh basil
- 1 medium diced onion
- 2 cloves minced garlic
- 2 tbsp olive oil
- 2 slices whole wheat bread
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 2 tbsp heavy cream
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Step 2: Stir in diced tomatoes, vegetable broth, and 1/4 cup fresh basil. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
- Step 3: Remove from heat. Use an immersion blender to puree soup until smooth (or carefully transfer to a blender in batches). Return to pot, stir in heavy cream and remaining 1/4 cup basil, then season with oregano and black pepper.
- Step 4: Meanwhile, make croutons: Dice bread into 1/2-inch cubes, toss with 1 tsp olive oil and 1/4 tsp oregano. Bake at 350°F for 10 minutes until golden and crisp. Add croutons to soup just before serving for texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Sodium Tomato Basil Soup with Herbed Croutons take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tomato Basil Soup with Herbed Croutons?
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 low-sodium vegetable broth from drying out.
Can I substitute ingredients in Low-Sodium Tomato Basil Soup with Herbed Croutons?
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 Tomato Basil Soup with Herbed Croutons 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 Tomato Basil Soup with Herbed Croutons 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
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
