Grammy's Kitchen · Tomato Soup · Creamy Tomato-Basil Soup
One of 78 tomato soup recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 30% | 53% |
| dairy | 0% | 4% |
| fat | 3% | 3% |
| aromatics | 10% | 13% |
| sweetener | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 1/4 cup extra virgin olive oil (divided) |
| 150 g | 1 medium onion (diced (about 1 cup)) |
| 9 g | 3 garlic cloves (minced (about 1 tablespoon)) |
| Pinch red pepper flakes | |
| 1 g | 1 bay leaf |
| 1588 g | 56 ounces canned whole tomatoes packed in juice |
| 13 g | 1 tablespoon brown sugar |
| 120 g | 3 large slices good-quality sandwich bread (crusts removed, torn into 1-inch pieces) |
| 480 g | 2 cups chicken broth |
| 25 g | 1/4 cup chopped fresh basil |
Method: 2 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.