I had a bad reaction to canned tomato soup that actually put me in the hospital.  I never realized how much sodium was in that little can.  I managed to swell up, twice the size, from just above the knees all the way down to my toes.  I couldn’t get my shoes on and it hurt to walk.  The swelling didn’t go down for almost a month (even with diuretics and sleeping with my legs up)  When I told a co-worker about it, he gave me his recipe for tomato soup.  This is low sodium & tastes better than any canned tomato soup that I’ve ever had.  I’d like to share it with you.

2 tbs. unsalted butter

1 onion, coarsely chopped (I used 1/2 onion & next time I’ll mince it)

1 to 2 cloves of garlic

28 oz. can of crushed tomatoes

Sea Salt & Pepper to taste

1 1/2 cups low sodium chicken stock or water

1/2 cup heavy cream (this is optional but is highly recommended.

• Melt butter in a medium sauce pan over medium heat.  Cook onion & garlic, stirring constantly, until soft & translucent, about 3 minutes.
• Add tomatoes, chicken stock & season with sea salt & pepper to taste.  Bring it to a boil, then reduce heat & simmer 10 minutes.
• On low heat, whisk in cream (if desired).  Add more sea salt & pepper if desired.
• Serve immediately.

I can’t tell you how much I love this soup.  I hope you’ll give it a try.  To see how I made this, click the video below!

Happy Creating everyone!