Anyone have a great tomato soup recipe with not a lot of salt content?

We love tomato soup and grilled cheese sandwiches, but even the ';low sodium'; tomato soups are loaded with it.





Thanks!Anyone have a great tomato soup recipe with not a lot of salt content?
NO SALT CHEESY TOMATO SOUP








2 (14 1/2 to 16 ounce) cans no salt added


diced tomatoes in juice





2 C. sliced celery





1 C. chopped onion





1 C. cold water





1/2 t. baking soda





Simmer tomatoes and juice, celery and onion until vegetables are tender. Combine cold water and baking soda; add to tomato mixture. It will bubble and foam as you stir it in. This neutralizes the tomato acid, so it doesn't curdle the milk.





1/4 C. butter





1/3 C. flour





5 1/2 C. milk











1/3 t. pepper





2/3 t. dried dill weed











2 C. shredded sharp cheddar cheese





In a saucepan, melt butter. Stir in flour and cook. Gradually add milk and cook, stirring often, until milk comes to a boil and thickens. Stir the cream sauce into hot tomato mixture. Season with pepper, dill weed . Add cheese and stir until it is melted on low heat.





Makes 12 cups.Anyone have a great tomato soup recipe with not a lot of salt content?
You can adapt any home made soup recipe by just leaving out the salt that is called for. Or adjust it to taste. Go to www.recipesource.com for ideas. They have lots of good recipes to choose from.
Roasted Tomato Soup





Makes 8 servings





Ingredients:





1 tablespoon extra virgin olive oil


3 pounds large ripe tomatoes, cut in half crosswise


6 medium bell peppers, cut in half crosswise, ribs and seeds removed


2 medium Vidalia onions, cut in half crosswise and peeled


2 celery stalks (no leaves), chopped


4 cloves of garlic, peeled and finely chopped


1/2 teaspoon salt-free seasoning (or to taste)


1 teaspoon cayenne pepper (or to taste)


1 quart homemade chicken broth or store bought low-sodium broth


2 tablespoons sun dried tomato paste


1 tablespoon tomato paste


4 teaspoons each chopped fresh basil, chives and oregano (if substituting dried herbs, use 1 teaspoon each)





Preparation:





In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste. Place on a baking sheet. Preheat oven to 400 degrees F. Roast until they start caramelizing and become soft, about 25 minutes. Cool, then discard the peels and seeds.





Place the mixture in a food processor or blender with some of the chicken broth and pulse the pur茅e to desired thickness. In a soup pot, combine the pur茅e with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper. Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering. Season to taste with salt and pepper.





Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs. Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.