Homemade low salt tomato soup offers a great opportunity for using summer fresh tomatoes. Leftover soup can be frozen for those cold winter months.

4 servings; 86 mg. sodium per serving

1 Tablespoon healthy oil
1/2 cup chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1/8 teaspoon salt
1Tablespoons flour
4 cups chopped fresh tomatoes
1/2 teaspoon sugar

Prep Instructions

1. Combine green bell pepper, onion, black pepper and salt in a bowl.
2. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a medium stockpot over medium-low heat.

2. Add green pepper, onion, black pepper and salt. Cook until onion is tender, about 5 minutes, stirring occasionally. 

3. Add flour; stir to combine.

4. Add tomatoes. Stir until well combined, about 20 seconds. Bring to a low boil; then turn heat down to low. Simmer, covered, for 25 minutes.

5. Add sugar and simmer, uncovered, 5 more minutes.

6. Place mixture in a blender or food processor, a portion at a time, and blend until smooth. Pour each blended portion into a saucepan.  Reheat and serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds