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!
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