Tomato Basil Soup Low Sodium But Not Low Flavor Food
TOMATO BASIL SOUP (LOW SODIUM BUT NOT LOW FLAVOR)
This is the best Tomato Basil soup ever! Plus, it's low in sodium and low in fat when the cream is not added. This one will leave your taste buds tingling. It's great with a grilled cheese panini or a hunk of freshly made bread. Your friends are going to love it, too!
Provided by Dosidough
Categories Clear Soup
Time 45m
Yield 3-4 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet. When the butter begins to bubble, add the onions and saute until tender and translucent.
- Add the seasonings, tomatoes, and broth. Simmer with the onions for 20 minutes.
- Blend the soup in two batches until smooth.
- Stir in the pesto and cream (if using). Return to low heat for 5 minutes. Serve.
Nutrition Facts : Calories 165.6, Fat 12.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 832.7, Carbohydrate 11.5, Fiber 1.9, Sugar 5.7, Protein 4.5
LOW SODIUM TOMATO SOUP
One thing we really miss now that we're trying to cut back on the sodium is canned soups. We never realized the amount of sodium we were consuming through the soups we purchased! This is strange sounding, and I made it quite by accident, but we think that, although it might not be as thick as canned soup, it certainly has the flavor. DH says it has more flavor than canned - an explosion of taste! Withdrawal symptoms are going away .....
Provided by Wineaux
Categories Very Low Carbs
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Crumble ricotta and add V-8 slowly, blending well.
- Sprinkle with garlic powder (if desired).
- Pop into the microwave for about 1 minute.
Nutrition Facts : Calories 84.4, Fat 2, SaturatedFat 1.1, Cholesterol 7, Sodium 197.7, Carbohydrate 12.3, Fiber 1.9, Sugar 9.3, Protein 4
CREAM OF MUSHROOM SOUP, LOW CAL AND LOW SODIUM
very flavorful and creamy, and offers the low sodium and low calories. Great to keep a pot for snacking on in a healthful way. Great for heart diets.
Provided by dylan201
Categories Vegetable
Time 1h15m
Yield 10 cups
Number Of Ingredients 19
Steps:
- Melt butter in large stock pan, dutch oven style. Add 1/2 mushrooms, garlic, herbs and spices, garlic, onions, green onions, chives, basil. Saute for a few moments.
- Add water, milk, coffee mate, sour cream, ricotta cheese, and shredded potatos. Can buy the hashbrowns, but make sure they are no salt or preservatives added (fresh shredded hash browns.).
- Cook this for about 45 minutes, stirring occasionally to make sure it does not stick to bottom.
- Transfer half at a time into a blender and blend until smooth.
- Transfer back into pan and add the other cup of mushrooms, these can be any kind of mushroom sliced.
- Cook another 1/2 hour to 45 minutes, stirring occasionally to make sure it does not stick.
- Good served hot and right after cooking, or to store in refridgerator and heat up as desired.
Nutrition Facts : Calories 95.5, Fat 5.6, SaturatedFat 3.5, Cholesterol 17.2, Sodium 68.2, Carbohydrate 8.7, Fiber 0.6, Sugar 4.5, Protein 3.3
ITALIAN WEDDING SOUP, (LOW SODIUM)
After making this a time or three, I reworked the ingredients to make it suit my family's taste buds. To make is more sodium friendly: Reduce the amount of grated cheese, use unseasoned bread crumbs and a low sodium broth. To make it more calorie friendly use: low fat broth, ground chicken or turkey. I would advise against precooking or browning the meat as that will change the flavor. Just make your tiny meatballs and gently place them in simmering broth. Many recipes call for spinach, but I find the escarole looks, tastes, and holds up better. IMO this is fairly bland because of the low sodium option. Please feel free to jazz it up with salt or use a chicken stock with sodium but compare labels, some can be higher than others. as you see fit.
Provided by Chicagoland Chef du
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
- In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
- In large soup pot, heat broth to boiling; stir in carrots.
- Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
- Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
- Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
- Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
- Ladle into bowls and serve with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 341.3, Fat 12.3, SaturatedFat 4.4, Cholesterol 144.4, Sodium 1701.5, Carbohydrate 25.7, Fiber 2.6, Sugar 3.2, Protein 29.3
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