Soup's On! (Campbell's Clone)

Hey everyone! Winter is practically upon us here in the midwest and at my house that means one thing - soup's on!

I love love love tomato soup, but have you seen how much sodium is in one serving? Since turning 40 earlier this year, I have been paying more attention to Nutrition lables. One 1/2 cup of soup mixed with 1/2 cup of water the label is at the left - 1/3 of your daily sodium in one little serving of soup - 1 cup. I don't know about you but I can eat the whole can myself. So one can is 11 oz. = 1 1/3 cup which is about 2.5 servings per can, which equals almost a whole day's worth of sodium - in ONE CAN! I think they are trying to kill me.

So I have come up with a delicious healthy alternative that you can make and freeze in your own little kitchen!

What you will need:

4 carrots
4 ribs of celery
2 medium onions
2 29 oz. cans of No Salt Added Tomato Sauce
1 can low Sodium Chicken Broth
1 can of tomato juice

In a large soup pot add the rough chopped veggies and the chicken stock, bring to a boil, then simmer over medium heat for 3o minutes covered. If you have a stick blender, puree in the pot, otherwise puree in a blender in batches. (If you save the chicken broth can you add the batches to it.) Add the rest of the ingredients and heat back to boiling, simmer over low heat for about an hour to reduce it a bit.

Now comes the fun part - add ins:

Add a couple cans of chopped tomatoes and 1/2 cup of heavy cream for tomato bisque.

Add 2 Tbs of cumin for and a can of low sodium salsa for mexican tomato soup.

Add a package of your favorite cheese.

Add mozzarella and chopped pepperoni for pizza tomato soup.

Let your imagination run wild! Drop me a line and let me know how it turns out for you!