| Total sodium: 195 mg |
Ingredients
- 1 1/2 c. water
- 2 t. Herb Ox no salt Chicken Bullion
- 4 large Roma tomatoes, seeded and chopped
- 1/2 sweet onion, diced
- 1 1/4 t. dried basil
- 2 T. no salt butter
- 2 T. flour
- dash white pepper
- 1 c. milk
- grated parmesan cheese (optional)
Directions
In a large saucepan put the water, bullion, tomatoes, onion and basil.
Bring to a boil for 5 minutes and then let simmer for 5 more minutes.
Carefully using a stick blender in the pan, blend most of the tomatoes and onions. (If you don’t have a stick blender, be very careful when you use your blender with hot soup. A little at a time for the regular blender. HOT- so be very careful.)
In another pan melt butter, add flour and pepper and whisk til blended. Cook for a couple of minutes, let it get light brown, but don’t let it burn.
Now add the milk and whisk until it stars to thicken, cooking two more minutes.
Add this to the blended tomato mixture. whisk, heat for 3 minutes or so.
Ladle into bowls and top hot soup with 1 t. grated parmesan cheese.
This is enough to serve two people.
This is about 195 mg sodium for the whole recipe. This does not include the Parmesan.
I’m trying your soup tonight. I SO appreciate low salt recipes since my mother is in afib and heart failure. When I saw you used herb ox, I knew I had to try your tomato soup recipe. It’s my mother’s favorite soup. It’s in mid cook, but so far it tastes delicious! I just wanted to chime in that not only herb ox has saved my cooking life but also nutritional yeast. It adds a salty , cheesy, satisfying flavor rounder. With no salt. I’m not a commenter, until now, but I appreciate your recipes so I figured I would put in my two cents. Thank you for the recipe!