30+ Delicious Sunday Low Sodium Cream Soup Recipes for a Healthy Meal

Soup is the ultimate comfort food, and when it comes to Sunday meals, nothing beats a warm, creamy bowl of soup to enjoy with family and friends.

But if you’re looking to keep your sodium intake in check, it’s essential to find recipes that satisfy your cravings without the added salt. That’s where these 30+ Sunday low-sodium cream soup recipes come in!

Whether you’re craving something hearty and rich like a creamy potato soup or prefer lighter options like a delicate cauliflower or mushroom soup, this collection has something for everyone.

These recipes feature fresh ingredients and bold flavors, all while keeping sodium levels to a minimum.

With these dishes, you can indulge in the comforting joy of soup without compromising on health, making your Sunday meal both delicious and nutritious.

30+ Delicious Sunday Low Sodium Cream Soup Recipes for a Healthy Meal

Enjoying a comforting bowl of soup on Sunday doesn’t have to mean overloading on sodium.

With these 30+ Sunday low-sodium cream soup recipes, you can savor a variety of flavors and textures, from hearty and filling soups to light and refreshing options.

By using wholesome, fresh ingredients and simple seasonings, these recipes deliver all the creaminess and richness you love without the added salt.

Whether you’re following a low-sodium diet for health reasons or just want to make smarter meal choices, these soups will leave you feeling satisfied and nourished.

So grab your spoon and enjoy a heartwarming, low-sodium soup that will bring comfort and flavor to your Sunday table.

Creamy Chicken and Vegetable Soup (Low Sodium)

This creamy, comforting soup is perfect for a Sunday meal. Packed with chicken and mixed vegetables, it’s a low-sodium alternative to the traditional creamy chicken soup. The richness comes from low-fat milk and a blend of fresh herbs, making it a delicious, wholesome choice for anyone seeking a heartwarming dish without the excess salt.

Ingredients:

• 1 lb boneless skinless chicken breast, cubed
• 2 cups low-sodium chicken broth
• 1 cup low-fat milk
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp whole wheat flour
• 1 tsp dried thyme
• 1 tsp dried basil
• Freshly ground black pepper, to taste
• 1 bay leaf
• 1 cup baby spinach (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and fragrant (about 2-3 minutes).
2. Add the cubed chicken breast to the pot and cook until browned on all sides.
3. Stir in the flour, cooking for 1 minute to form a roux, then gradually add the low-sodium chicken broth while stirring to prevent lumps.
4. Add the low-fat milk, mixed vegetables, thyme, basil, and bay leaf. Bring the mixture to a gentle simmer, cooking for 15 minutes or until the vegetables are tender and the soup thickens slightly.
5. Season with freshly ground black pepper to taste. Stir in the baby spinach (if using) and cook for an additional 2 minutes.
6. Remove the bay leaf before serving.

This low-sodium creamy chicken and vegetable soup offers a flavorful and satisfying meal without compromising on taste. The combination of fresh herbs and tender chicken makes each spoonful comforting, while the vegetables add color and texture. Whether served for a cozy Sunday lunch or as a light dinner, this soup provides a nourishing and heart-healthy option.

Creamy Tomato Soup (Low Sodium)

A classic comfort food reimagined with a low-sodium twist, this creamy tomato soup is simple to prepare and packed with rich flavor. Using fresh tomatoes and a touch of low-sodium vegetable broth, this version is smooth, velvety, and ideal for pairing with a grilled cheese sandwich or enjoyed alone on a chilly Sunday.

Ingredients:

• 8 ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp sugar (optional, to cut acidity)
• Freshly ground black pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking until soft and translucent (about 5 minutes).
2. Add the chopped tomatoes, cooking them until they begin to break down and release their juices (about 8-10 minutes).
3. Pour in the low-sodium vegetable broth, oregano, basil, and sugar (if using), then bring the mixture to a simmer for about 15 minutes, allowing the flavors to meld.
4. Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches. Return the soup to the pot.
5. Stir in the low-fat milk and season with freshly ground black pepper to taste. Heat through before serving.
6. Garnish with fresh basil leaves if desired.

This creamy tomato soup is a satisfying way to enjoy a comforting classic without the added sodium. The natural sweetness of the tomatoes is balanced by the richness of low-fat milk, while the fresh basil and oregano enhance the flavor. It’s a simple yet satisfying soup that’s perfect for Sunday meals, and the lack of sodium ensures you can indulge without guilt.

Creamy Mushroom Soup (Low Sodium)

This rich and creamy mushroom soup is a savory delight, ideal for a cozy Sunday lunch. By using a blend of fresh mushrooms and a low-sodium broth, this soup delivers the deep, earthy flavors that mushroom lovers crave. The creamy base is lightened up with low-fat milk and thickened naturally with flour, making this a healthier take on a traditional favorite.

Ingredients:

• 1 lb fresh mushrooms (button, cremini, or a mix), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 cup low-fat milk
• 2 tbsp olive oil
• 2 tbsp whole wheat flour
• 1 tsp dried thyme
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add the sliced mushrooms to the pot and cook until they begin to release their juices and soften (about 7-8 minutes).
3. Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually add the low-sodium vegetable broth, stirring constantly to prevent lumps.
4. Once the mixture is smooth, add the low-fat milk and dried thyme. Bring to a gentle simmer, allowing the soup to thicken (about 10-12 minutes).
5. Season with freshly ground black pepper to taste and stir in fresh parsley if using.
6. Serve hot, garnished with additional parsley if desired.

This creamy mushroom soup offers a rich and earthy flavor without the excess sodium found in traditional recipes. The combination of mushrooms, herbs, and a light cream base creates a satisfying and flavorful dish. It’s a perfect option for a Sunday meal, providing both comfort and nutrition in every spoonful. The low-fat milk and whole wheat flour create a creamy texture, making this soup indulgent yet health-conscious.

Creamy Butternut Squash Soup (Low Sodium)

This velvety butternut squash soup is a comforting and nutrient-rich option for a low-sodium Sunday meal. The natural sweetness of the butternut squash blends beautifully with aromatic spices like cinnamon and nutmeg, while a creamy base of low-fat milk keeps the soup light yet satisfying. It’s a deliciously smooth soup that’s perfect for cooler weather and is sure to please all ages.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil
• Freshly ground black pepper, to taste
• 1 tbsp maple syrup (optional, for added sweetness)
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the cubed butternut squash to the pot, stirring occasionally, and cook for about 5 minutes.
3. Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes or until the squash is tender.
4. Once the squash is soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the low-fat milk and spices (cinnamon and nutmeg). If desired, add a tablespoon of maple syrup to enhance the sweetness. Season with freshly ground black pepper to taste.
6. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
7. Garnish with fresh parsley or thyme before serving.

This creamy butternut squash soup is a perfect fall or winter dish that offers comfort without the added sodium. The smooth texture and natural sweetness of the squash are enhanced by the warming spices, creating a wholesome, satisfying meal. It’s a nutrient-packed, flavorful option for anyone looking to enjoy a low-sodium, heart-healthy dish that still delivers on taste.

Creamy Potato Leek Soup (Low Sodium)

This creamy potato leek soup is a perfect Sunday meal, offering a rich, creamy texture with the comforting flavor of potatoes and leeks. By using low-sodium broth and low-fat milk, this recipe provides all the indulgence without the high sodium content. It’s an ideal choice for those looking for a hearty yet healthy soup to enjoy during colder months.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 large leeks, white and light green parts only, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup low-fat milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Freshly ground black pepper, to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced leeks and garlic, cooking for about 5 minutes until soft and fragrant.
2. Add the diced potatoes to the pot, stirring for a couple of minutes.
3. Pour in the low-sodium vegetable broth, dried thyme, and bay leaf. Bring the soup to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
4. Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend only half of the soup and leave some potato pieces intact.
5. Stir in the low-fat milk and season with freshly ground black pepper to taste.
6. Allow the soup to simmer for another 5 minutes, then serve hot, garnished with fresh chives or parsley if desired.

This creamy potato leek soup is the ultimate cozy comfort food, offering a rich and creamy texture without excessive sodium. The natural sweetness of the leeks and the creaminess of the potatoes create a well-balanced, flavorful dish. This recipe is perfect for a Sunday meal, providing warmth and satisfaction with every spoonful. It’s a great option for those looking for a low-sodium, hearty soup that feels indulgent yet is nourishing.

Creamy Cauliflower Soup (Low Sodium)

A creamy, velvety cauliflower soup that is rich in flavor yet light on sodium, making it a fantastic option for anyone watching their salt intake. With a base of low-fat milk and low-sodium vegetable broth, this soup is a smooth and satisfying choice for a cozy Sunday. Cauliflower gives the soup a mild, nutty flavor that pairs well with herbs and spices, making it a crowd-pleasing dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• Freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice (optional, for brightness)
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the cauliflower florets to the pot, stirring for a couple of minutes.
3. Pour in the low-sodium vegetable broth and dried thyme, bringing the mixture to a simmer. Cook for 15-20 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Stir in the low-fat milk and season with freshly ground black pepper to taste. If you’d like to brighten the flavor, add the fresh lemon juice.
6. Let the soup simmer for a few minutes before serving. Garnish with fresh parsley or chives if desired.

This creamy cauliflower soup is a delicious and healthy low-sodium option that still feels indulgent. The cauliflower provides a mild, nutty flavor that blends perfectly with the creamy texture, while the herbs and spices add depth and warmth. It’s an ideal soup for a Sunday meal, offering comfort and nourishment without the extra sodium. Perfect for anyone looking to enjoy a heart-healthy, flavorful bowl of soup.

Creamy Spinach and Artichoke Soup (Low Sodium)

This creamy spinach and artichoke soup is a hearty yet low-sodium alternative to the popular dip. Featuring fresh spinach, artichoke hearts, and a creamy base of low-fat milk and vegetable broth, it offers a deliciously rich flavor without the extra salt. This soup is perfect for a Sunday meal, providing both comfort and nutrition in every spoonful.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 2 tbsp whole wheat flour
• 1 tsp dried oregano
• Freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice (optional)
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Stir in the flour to make a roux, cooking for 1-2 minutes, then gradually add the low-sodium vegetable broth, stirring to prevent lumps.
3. Once the broth is well combined, add the chopped artichoke hearts and spinach. Simmer for 10 minutes until the spinach is tender.
4. Pour in the low-fat milk and dried oregano, stirring to combine. Let the soup simmer for another 5-7 minutes to thicken.
5. Season with freshly ground black pepper and, if desired, a squeeze of fresh lemon juice for added brightness.
6. Use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky).
7. Serve hot, garnished with fresh parsley or basil.

This creamy spinach and artichoke soup offers the indulgent flavors of the popular dip, with none of the extra sodium. The combination of spinach and artichokes provides fiber and nutrients, while the creamy base keeps the soup comforting and satisfying. It’s a great choice for anyone looking to enjoy a low-sodium, flavorful soup that still feels rich and satisfying—perfect for a cozy Sunday meal.

Creamy Carrot and Ginger Soup (Low Sodium)

A bright, flavorful soup with a kick of ginger, this creamy carrot and ginger soup is a perfect low-sodium choice for a Sunday meal. The sweetness of the carrots complements the spice of fresh ginger, while the low-fat milk adds creaminess without excess sodium. This vibrant soup is packed with vitamins and antioxidants, making it both nourishing and delicious.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• Freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 4-5 minutes until softened.
2. Add the grated ginger and cumin, cooking for another 1-2 minutes to release their fragrance.
3. Stir in the chopped carrots and low-sodium vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the low-fat milk, freshly ground black pepper, and fresh lemon juice (if using). Allow the soup to heat through.
6. Serve hot, garnished with fresh cilantro if desired.

This creamy carrot and ginger soup is both vibrant and comforting, offering a burst of flavor without excess sodium. The combination of sweet carrots and spicy ginger makes each bite exciting, while the creamy base provides richness. It’s a nourishing, heart-healthy choice for a Sunday meal that’s full of vitamins, antioxidants, and fiber. Perfect for anyone looking to indulge in a flavorful soup that won’t compromise their health.

Creamy Zucchini Soup (Low Sodium)

This creamy zucchini soup is light, refreshing, and perfect for a low-sodium Sunday meal. The zucchini gives the soup a smooth texture, while the low-sodium vegetable broth and a touch of low-fat milk provide richness without the added salt. A sprinkle of fresh herbs enhances the flavor, making this soup a simple yet flavorful choice for any occasion.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried basil
• Freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice (optional)
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 4-5 minutes until softened.
2. Add the chopped zucchini to the pot and cook for an additional 5 minutes.
3. Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes, or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
5. Stir in the low-fat milk, dried basil, and freshly ground black pepper. Let the soup simmer for a few more minutes.
6. Season with a squeeze of fresh lemon juice (if using) to add brightness.
7. Serve hot, garnished with fresh basil or parsley.

This creamy zucchini soup is a light yet satisfying dish that’s perfect for a healthy, low-sodium meal. The smooth texture and delicate flavor of zucchini are complemented by the richness of the low-fat milk, while the fresh herbs add a burst of flavor. It’s a simple yet delicious soup that’s great for a Sunday lunch or dinner, offering a nutritious, heart-healthy option for anyone looking to reduce sodium intake.

Creamy Cauliflower and Leek Soup (Low Sodium)

This creamy cauliflower and leek soup is a low-sodium, comforting dish that’s perfect for a Sunday meal. The cauliflower provides a smooth, creamy texture without the need for heavy cream, while the leeks add a subtle, mild onion flavor. This soup is rich in fiber and vitamins, making it a nutritious choice that still feels indulgent and satisfying.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 medium leeks, cleaned and sliced (white and light green parts only)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• Freshly ground black pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions, leeks, and garlic. Cook for 5-7 minutes until softened and fragrant.
2. Add the chopped cauliflower florets and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
3. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a regular blender.
4. Stir in the low-fat milk and dried thyme. Continue to simmer for 5 more minutes, allowing the soup to thicken slightly.
5. Season with freshly ground black pepper to taste. Serve hot, garnished with fresh parsley if desired.

This creamy cauliflower and leek soup is a wonderful option for anyone looking for a low-sodium, nutrient-dense dish. The cauliflower provides a velvety texture, while the leeks and thyme enhance the flavor profile without the need for excess salt. It’s a light yet satisfying soup that’s perfect for a Sunday lunch or dinner. The addition of low-fat milk keeps it creamy and rich, making it a comforting option that’s both healthy and indulgent.

Creamy Tomato Basil Soup (Low Sodium)

A classic favorite with a healthy twist, this creamy tomato basil soup is made with low-sodium ingredients, making it perfect for anyone looking to reduce their salt intake. The rich tomato flavor is complemented by the freshness of basil, and the soup’s creamy texture is achieved with low-fat milk. It’s a delicious and heartwarming option for a Sunday meal, whether served on its own or with a slice of whole-grain bread.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried oregano
• Fresh basil leaves, chopped (about 1/4 cup)
• Freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-6 minutes until softened and fragrant.
2. Add the chopped tomatoes and cook for another 5 minutes until the tomatoes begin to break down.
3. Pour in the low-sodium vegetable broth, dried oregano, and freshly ground black pepper. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
5. Stir in the low-fat milk and chopped basil leaves, cooking for an additional 5 minutes to allow the flavors to meld.
6. Serve hot, garnished with extra fresh basil if desired.

This creamy tomato basil soup is a healthy version of a beloved classic, offering all the flavor without the added sodium. The tomatoes provide a rich, tangy base, while the basil adds a fresh, aromatic touch. The low-fat milk makes the soup creamy and satisfying, while keeping it light and low in sodium. Whether enjoyed as a main course or paired with a sandwich, this soup makes for a heartwarming and flavorful Sunday meal.

Creamy Butternut Squash Soup (Low Sodium)

This creamy butternut squash soup is a velvety and comforting dish, perfect for a low-sodium Sunday meal. The natural sweetness of the squash, combined with the richness of low-fat milk, creates a wonderfully smooth and satisfying texture. This soup is packed with vitamins A and C, making it not only delicious but also a great option for a nutritious, sodium-conscious meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Freshly ground black pepper, to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-6 minutes until softened.
2. Add the chopped butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
3. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
4. Stir in the low-fat milk, ground cinnamon, and nutmeg. Simmer for an additional 5 minutes, allowing the soup to thicken and the flavors to meld.
5. Season with freshly ground black pepper to taste. Serve hot, garnished with fresh sage leaves if desired.

This creamy butternut squash soup is a perfect option for a low-sodium, comforting Sunday meal. The natural sweetness of the squash pairs wonderfully with the warm spices of cinnamon and nutmeg, creating a rich, flavorful dish. With the addition of low-fat milk, the soup remains creamy without excess sodium, making it a heart-healthy and satisfying choice. This soup is a great way to enjoy a nutritious, delicious meal that is both flavorful and low in sodium.

Creamy Sweet Potato and Coconut Soup (Low Sodium)

This creamy sweet potato and coconut soup is a delicious and nourishing option for a low-sodium Sunday meal. The naturally sweet flavor of the sweet potatoes combines beautifully with the richness of coconut milk, creating a velvety smooth soup. Infused with warming spices like cinnamon and cumin, this dish offers a unique balance of flavors that are both comforting and healthy.

Ingredients:

• 3 medium sweet potatoes, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) light coconut milk (unsweetened)
• 4 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Freshly ground black pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-6 minutes until softened.
2. Add the chopped sweet potatoes, vegetable broth, cumin, and cinnamon to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
4. Stir in the coconut milk and freshly ground black pepper. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.
5. Serve hot, garnished with fresh cilantro if desired.

This creamy sweet potato and coconut soup is a wonderful option for a low-sodium, flavorful dish that’s both creamy and light. The natural sweetness of the sweet potatoes is enhanced by the richness of coconut milk, while the warm spices give the soup a comforting depth of flavor. It’s a perfect choice for a Sunday meal that’s both nourishing and satisfying, offering a tropical twist on a classic comfort food.

Creamy Roasted Tomato and Red Pepper Soup (Low Sodium)

This roasted tomato and red pepper soup is a savory, tangy, and creamy option that’s low in sodium but rich in flavor. Roasting the tomatoes and red peppers brings out their natural sweetness, while the low-fat milk and vegetable broth create a creamy texture. The combination of roasted vegetables and aromatic herbs makes this soup a satisfying and heart-healthy choice for a Sunday meal.

Ingredients:

• 4 large tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Freshly ground black pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes and red bell peppers on a baking sheet, skin side up. Drizzle with 1 tablespoon of olive oil and roast in the oven for 25-30 minutes, or until the vegetables are soft and slightly charred.
2. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-6 minutes until softened.
3. Once the tomatoes and peppers are roasted, remove the skin from the peppers and roughly chop them. Add the roasted tomatoes and peppers to the pot with the onions and garlic.
4. Pour in the vegetable broth, dried basil, and oregano. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
6. Stir in the low-fat milk and season with freshly ground black pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
7. Serve hot, garnished with fresh basil if desired.

This creamy roasted tomato and red pepper soup is a delicious and healthy alternative to traditional tomato soup. The roasting process enhances the sweetness of the tomatoes and peppers, creating a rich, flavorful base for the soup. The addition of low-fat milk keeps it creamy without adding excess sodium, while the herbs bring a wonderful aromatic element to each spoonful. It’s a perfect low-sodium soup that’s both satisfying and packed with vibrant flavors, making it an ideal Sunday meal.

Creamy Mushroom and Thyme Soup (Low Sodium)

This creamy mushroom and thyme soup is a comforting and earthy dish with a rich, velvety texture. The mushrooms provide an umami-packed base, while the thyme and garlic add aromatic depth. The use of low-fat milk and low-sodium vegetable broth ensures that this soup remains light while still offering all the creaminess and flavor you crave. It’s an ideal choice for a low-sodium Sunday meal that’s both hearty and satisfying.

Ingredients:

• 16 oz mushrooms (button or cremini), sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• Freshly ground black pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.
3. Pour in the low-sodium vegetable broth and dried thyme. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to develop.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the low-fat milk and freshly ground black pepper. Simmer for an additional 5 minutes to heat through.
6. Serve hot, garnished with fresh parsley if desired.

This creamy mushroom and thyme soup is a wonderful way to enjoy a rich, flavorful dish with minimal sodium. The earthy mushrooms provide a satisfying base, while the thyme adds a touch of herbal complexity. The use of low-fat milk keeps the soup creamy and light, making it a heart-healthy option that’s perfect for a Sunday meal. This soup is comforting, nutritious, and full of flavor—ideal for anyone looking to enjoy a low-sodium, creamy soup that still feels indulgent.

Note: More recipes are coming soon!