It is important to eat healthy to have a healthy heart, and making homemade soups is cheaper than buying reduced-fat or fat-free, low-carb, reduced-sodium soups.
Tomato soup reminds us of our childhood when mom would make a grilled cheese sandwich and tomato soup on a chilly autumn or winter afternoon or evening.
Canned versions of tomato soup are usually high in sodium and often carbohydrates. The lower-sodium versions are often very expensive, and may not be low-carb. Making a homemade version of tomato soup ensures that you know exactly what goes into your tomato soup.
You do not need a lot of ingredients to make delicious, homemade, cheap low-carb and reduced-sodium tomato soup. It will not take you much time to make homemade low-carb, reduced-sodium tomato soup that the entire family will love. It may take a little longer than opening a can and adding milk, but you will be glad you made homemade tomato soup.
If desired, you can add ½ to 1 cup of cooked rice, but keep in mind that this increases the carbohydrate value in the tomato soup. A serving of tomato soup equals one cup, and this recipe yields approximately six servings.
You can use reduced-sodium tomato sauce if you want a smooth tomato soup, or use reduced-sodium crushed tomatoes for more chunky tomato soup. You can also make your own cheap, no sodium vegetable broth instead of buying canned vegetable broth.
Homemade reduced-sodium, low-carb, reduced-fat tomato soup recipe
Ingredients for heart healthy homemade tomato soup:
- 1 can (15-ounces) reduced-sodium tomato sauce or crushed tomatoes
- 1 cup sodium-free or reduced-sodium vegetable broth
- 3 cups fat-free milk
- 1 Tablespoon half-n-half
- 2 Tablespoons Smart Balance or Olivio Light buttery spread or similar heart healthy buttery spread
- ½ to 1 Tablespoon granulated white sugar
- ¼ to ½ teaspoon salt
- ¼ teaspoon ground pepper
How to make homemade heart healthy soup:
In a medium saucepan on medium heat, melt the Smart Balance or Olivio Light
- Add vegetable broth, canned reduced-sodium tomatoes, salt, sugar and pepper to the saucepan. Stir to incorporate.
- Over medium-low to medium heat, bring mixture to a slow bubble, but do not allow mixture to reach a boil.
- Add the fat-free milk and half-n-half to the tomato mixture in the saucepan. Over medium-low to medium heat, stirring occasionally, bring to a slow bubble for approximately 5 minutes. Do not allow soup to reach a boil.
- Remove from heat and cover the saucepan; allow soup to sit for 3 to 5 minutes before serving.
- 1 cup equals one serving; recipe yields approximately six to eight servings
For more frugal recipes, frugal healthier-for-you recipes and tips to save money follow Rachael Monaco, Buffalo Frugal Living Examiner. For more heart-healthy, low-carb, low-fat, reduced-sodium recipes and food news follow Rachael Monaco, Buffalo Cooking Examiner.
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