Low Sodium Creamy Tomato Basil Soup with Garlic Croutons

Indulge in the rich and comforting flavors of this Low Sodium Creamy Tomato Basil Soup with Garlic Croutons, a heart-healthy twist on a classic favorite. Bursting with the natural sweetness of ripe, no-salt-added crushed tomatoes, this soup is simmered with a medley of fresh vegetables, fragrant garlic, and aromatic herbs like oregano and basil for depth and warmth. A splash of unsweetened almond milk creates a velvety texture without the need for heavy cream, making it a wholesome, dairy-free treat. Topped with homemade whole wheat garlic croutons—crunchy golden bites seasoned with a hint of garlic powder and fresh parsley—this soup is a perfect harmony of creamy and crispy. Ready in under an hour, it’s a satisfying, low-sodium option for cozy weeknight dinners or elegant lunches.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium, diced yellow onion
• 1 medium, diced carrot
• 1 medium, diced celery stalk
• 3 minced garlic cloves
• 4 cups low-sodium vegetable broth
• 28 ounces canned no-salt-added crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 10 chopped fresh basil leaves
• 1 cup unsweetened almond milk
• 0.25 teaspoon black pepper
• 4 slices, cubed whole wheat bread
• 0.5 teaspoon garlic powder
• 1 tablespoon, chopped parsley

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until the onion becomes translucent, about 5-7 minutes.

Step 2

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

Add the low-sodium vegetable broth and crushed tomatoes to the pot. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 25 minutes.

Step 4

Stir in the dried oregano, dried basil, fresh basil leaves, and almond milk. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend the soup in batches using a countertop blender.

Step 5

Season the soup with black pepper and adjust seasoning if necessary, keeping in mind it should remain low in sodium.

Step 6

For the garlic croutons, preheat the oven to 375°F (190°C).

Step 7

Toss the whole wheat bread cubes with olive oil and garlic powder until well coated. Spread the cubes evenly on a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden and crispy.

Step 8

Once croutons are done, sprinkle them with chopped parsley and serve them on top of the hot creamy tomato basil soup.

Nutrition Facts

Serving size	(2376.9g)

Amount per serving	% Daily Value*
Calories	948.4

Total Fat 37.3g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1403.0mg	0%
Total Carbohydrate 134.7g	0%
Dietary Fiber 26.6g	0%
Total Sugars 46.3g
Protein 30.0g	0%

Vitamin D 87.8IU	0%
Calcium 911.5mg	0%
Iron 9.7mg	0%
Potassium 3699.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 12.1%

Carbs: 54.2%