Grammy's Kitchen · Tomato Soup · Best Tomato Soup
One of 78 tomato soup recipes we measured
5 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 53% |
| dairy | 0% | 4% |
| fat | 5% | 3% |
| aromatics | 36% | 13% |
| sweetener | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 76 g | 1/3 cup unsalted butter, (cut into 5 pieces) |
| 560 g | 3 1/2 cups chopped yellow onion ((2 medium)) |
| 17 g | 2 Tbsp minced garlic ((6 cloves)) |
| 40 g | 1/3 cup all-purpose flour |
| 960 g | 4 cups low-sodium chicken broth |
| 1588 g | 2 (28 oz) cans San Marzano tomatoes |
| 13 g | 3 basil sprigs ((13g), plus more chopped basil for serving if desired.) |
| 1 (4-inch) parmesan rind | |
| 8 g | 2 tsp granulated sugar, (or to taste*) |
| Salt (and freshly ground black pepper) | |
| Heavy cream**, (for serving (optional)) |
Method: 7 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a wonderful Tomato soup recipe. I made it with fresh ripe tomatoes instead of canned, and the recipe turned out perfect. I used bone broth chicken and instead of Parmesan rind, as I had none, shredded fresh Parmesan in the soup. An absolute keeper rec” — a cook, 5.0★
“Very good soup! I made it vegetarian by using veggie broth instead of chicken, and sprinkling in some vegan Parmesan shreds instead of using the Parmesan rind. Grilled cheese to dip into the soup is, in my opinion, a must. Thanks for a great recipe!” — a cook, 5.0★