Recipe Makeover: Rachel Ray's Tomato Soup

On weekends when I'm home (and this summer there haven't been many) I love to spend the morning on the couch watching Pioneer Woman, Giada at Home, Barefoot Contessa, etc. with my coffee and my dog.  This week Rachel Ray made five make-ahead meals including tomato soup and an incredible grilled cheese.  Suddenly, I was in the mood to make soup since it was rainy and just slightly cool (excited for Fall, anyone?  Bueller?).  I followed her soup recipe pretty closely however, I decided to skip some unnecessary sodium and chose to make it (almost) dairy free.
The result is a soup you can feel great about and if you decide to dunk in some grilled cheese sandwiches, go for it!  It saves you around 100 Calories per serving, cuts down on half of the fat and at less than 140mg Sodium per serving, it is a low sodium soup!  Let me know in the comments if you'd like to see more Recipe Makeovers in the future!  Happy cooking!

Low Sodium Tomato Soup
Recipe by Ali Caron, RD
Serves 8

Ingredients:
2 Tablespoons olive oil
1 cup onion, chopped (about 1/2 a large onion)
2 cloves garlic, chopped
1 teaspoon dried basil
1 Tablespoon smoked paprika
3 cups low sodium vegetable stock
2 tablespoons tomato paste
1 28 ounce can whole peeled tomatoes, no salt added
Salt and Pepper to taste
Chopped chives for garnish (optional)
1 cup non-fat Greek yogurt (optional)

Directions:
In a large soup pot, heat olive oil over medium heat.  Sauté onion, garlic, basil, paprika and salt and pepper for 10 minutes or until onions are soft.  Stir in tomato paste and deglaze the pan with one cup of vegetable stock.  Transfer to a food processor and add the tomatoes.  Process until smooth or desired consistency.  Pour the soup back into the pot and add the remaining vegetable stock.  Bring soup to a simmer on low heat.  Serve with chopped chives and a dollop of Greek yogurt.

Nutrition Facts: 90 Calories, 3.5g Fat, 10.5g Carbohydrates, 4.5g Protein, 3g Fiber, 88mg Sodium, 403mg Potassium

Note: This recipe is a Low Sodium food.  This recipe saves you around 100 Calories per serving and has half the fat than the original.  (Also, dairy free without the Greek yogurt topping.)