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Best Low Sodium Tomato Soup Ever!

Written by Lyn

Saturday, 28 March 2009

Vine Ripened Tomatoes Work Best

I made this by accident when I was intending to make stewed tomatoes. This is so simple and quick and one of the best tomato soups I have ever had!

8 - 10 Small to medium overripe tomatoes (if they are too new you will likely need to add some water to this recipe)
1/3 Cup olive oil
1/2 tbsp Dill (fresh or dried is fine)
1/2 tsp Celery seed
Sprinkle freshly grated parmesan cheese

Chop up the tomatoes into small chunks. Heat the olive oil in a heavy-bottomed pot and once hot, add the tomatoes. Add in the dill and celery seed and stir. Lid the pot and turn the heat down to low.

Continue to cook for about 15 minutes and then serve in bowls. If you like, add a little sprinkle of freshly grated parmesan cheese on top.

Serves 2 - 3.

Sodium: 20 mg per serving without cheese.

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