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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 28.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.9 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.1 g

View full nutritional breakdown of Tomato soup calories by ingredient
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Tomato soup

Submitted by: LABRADOR92

Introduction

very yummy very quick to put together, refreshing. I was on a quest to find low sodium tomato soup for my mother, and determined that it is very hard to come by. This soup does not take very long to make and tastes great without the 800-1200 mg of sodium! very yummy very quick to put together, refreshing. I was on a quest to find low sodium tomato soup for my mother, and determined that it is very hard to come by. This soup does not take very long to make and tastes great without the 800-1200 mg of sodium!
Number of Servings: 16

Ingredients

    Carrots, raw, 2 medium shredded
    Onions, raw, 1 medium diced (2-1/2" dia)
    Celery, raw, 1 stalk, small finely diced (5" long)
    Red Ripe Tomatoes, 8 medium whole (2-3/5" dia)
    Canned Tomatoes, no salt added - 2 can
    Canned Tomato Sauce, no salt added - 1 can
    Water, tap, 3 cans
    Coriander seed, ground, 1 tbsp
    *black pepper, coarse ground, 1 tsp
    *Onion powder, 1 tbsp
    Olive Oil, 1 tbsp

    I use no salt or other salt substitute to keep this a hypertension friendly recipe. I also buy no salt added canned tomato products.

Tips

I grow (or buy) fresh tomatoes at the height of the season, wash and dry them and freeze them whole. They are a super great and easy way to make fresh soup and sauce in the winter months. This was a tip from a friend of mine.


Directions

saute onions, carrots, and celery in olive oil until onions are properly sweat. Add seasoning and canned tomatoes with 3 cans of water. Add whole fresh tomatoes, do not peel, cut or anything, just toss them in! simmer for about 1 hour. Put soup in blender and puree - Enjoy!

Serving Size: Makes about 16, 1 cup servings






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