Sodium Reduced Pizza Soup

Ingredients

• 1 tbsp olive oil
• 1/2 cup onion, diced
• 1 tbsp corn starch
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/4 tsp rosemary, crushed
• 1 1/4 cup milk
• 1- 14 oz can diced tomatoes, no salt added
• 1- 14 oz can tomato sauce, no salt added
• 1 tbsp sugar or sweetener equivalent
• 1/2 cup mini pepperoni, thin slices
• 1/3 cup mushrooms, diced
• 1/4 cup bell pepper, diced
• 1 cup shredded cheese (TJ’s Swiss & Gruyere)
• 1 green onion, thinly sliced for garnish (optional)

Directions:

1. Heat the olive oil in a medium sized saucepan, when hot add the onions and sauté them for about 5 minutes or until they are translucent and are golden in color.

2. Add cornstarch and spices into the saucepan and stir until the cornstarch is incorporated and no lumps remain.

3. Slowly add milk, stirring constantly.

4. Add tomatoes, tomato sauce, and sugar and heat to just boiling. Simmer for 5 minutes.

5. Use an immersion blender and blend until the soup is smooth and creamy.

6. Add the pepperoni slices, mushrooms, and peppers to the soup.

7. Heat until warmed through and the mushrooms and peppers have just wilted.

8. Spoon soup into bowls.

9. Top with cheese and green onion slices.

Makes 4 servings, each serving has 288 calories, 312 mg sodium and 28.2 g carbs

Calorie and sodium amounts will vary greatly with ingredients used.

My half cup of pepperoni slices had 220 calories, 800 mg sodium and 2 g carbs.

If you leave out the pepperoni, the sodium is 112 mg per serving.

Original recipe found at http://www.momsconfession.com/aleas-pizza-soup-recipe, rewritten and adapted for low sodium.