Our Family Favorite Tomato Soup has only 40 milligrams of sodium in a serving. Canned soups can have more than 500 milligrams of sodium in a single serving.
3 tablespoons butter
1 medium yellow onion, diced
2 cans diced tomatoes, 14.5 ounces each
1 46-ounce bottle or can tomato juice
2 tablespoons sugar
Black pepper to taste
1 cup 2% milk
1/4 cup fresh basil, chopped (optional)
Melt the butter in a large pot. Add onion and cook until soft, about 5 minutes.
Add diced tomatoes and tomato juice. Stir to combine.
Stir in sugar and pepper.
Heat to almost a boil.
Turn off the heat.
Add milk and basil, if desired.
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