Today, we talk tomato soup!
Tomato soup has been around since 1872, when Maria Parloa made the first noted tomato soup. In 1897, Joseph A. Campbell (of the popular canned soup brand, Campbell’s) popularized his condensed tomato soup recipe.
The soup is traditionally served hot in North American, but is also known to be served cold in Spain as a gazpacho. The North American version is mostly eaten in the winter because of the warming qualities of hot soup, and in Spain, it is usually served during the summer as it is a cold dish.
The problem with buying canned soups or even restaurant soups is that you can’t control the amount of sodium in them. A¬†serving (1 cup) of classic tomato soup with basil can reach 790mg of salt!
This may not seem like much considering you’re allowed to eat up 2,300 mg of sodium per day (or 1,500 mg if you have high blood pressure), but most cans contain 2.5 servings of soup. That means, if you eat the entire can, you’re eating 1,975 mg of sodium in one sitting! That’s almost your entire day’s worth of sodium!
This recipe only has 256mg of sodium per serving. Mind you, I’ve reduced the serving size to be about 1 cup, so it’s more of an appetizer or side dish size and not a full meal. Reducing the amount of portions to 4 will increase the sodium to 384 mg per serving (still less than 1 serving of canned soup).
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Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only. The author, Angelique Johnson, and the associated www.nutritionbyangelique.net are not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition or exercise program you receive full medical clearance from a licensed physician. Angelique Johnson and www.nutritionbyangelique.net claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.