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Roasted Tomato Soup (low sodium) Recipe

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This recipe for Roasted Tomato Soup (low sodium), by , is from Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Shoemaker

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons extra virgin olive oil
medium yellow onion, peeled & cut in quarters
3 cloves garlic, peeled
1 14-oz can peeled, diced tomatoes (no salt added)
1 cup water
teaspoon dried basil leaves
teaspoon Mrs. Dash Original
teaspoon soup seasoning
teaspoon smoked paprika
Salt & pepper to taste

Directions:
Directions:
Heat oil in saucepan over medium heat and saute onion and garlic until soft. Add tomatoes, water and seasonings and simmer for 20 minutes. Remove from stove and cool to room temperature. Transfer soup to 24 oz. Ninja Cup (or food processor) and process for 25-30 seconds. Heat and serve. Makes 2 cups.

Alternative: Substitute a can of stewed tomatoes for the diced tomatoes and omit the dried basil leaves. This gives a touch of sweetness and a more robust flavor for a change of pace. Slightly more sodium.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I love tomato soup, but the canned variety is much too high in sodium. I tried various recipes, but they had no flavor. Finally the basic of this recipe came my way, and with some tweeking I came up with this recipe that I find flavorful, delicious, and I can control the amount of sodium in it! A favorite--both versions!

 

 

 

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