Grammy's Kitchen · Tomato Soup · Homemade Tomato Soup
One of 78 tomato soup recipes we measured
10 cooks on www.errenskitchen.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 | 35% | 53% |
| dairy | 7% | 4% |
| fat | 2% | 3% |
| aromatics | 9% | 13% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons good olive oil |
| 150 g | 1 Large Onion (chopped) |
| 61 g | 1 carrot (chopped) |
| 80 g | 2 stalks celery (chopped) |
| 9 g | 3 cloves garlic (chopped) |
| 480 g | 2 cups chicken stock |
| 1588 g | 56 oz whole tomatoes ((two 28oz cans) crushed) |
| salt and freshly ground pepper | |
| 119 g | 1/2 cup heavy cream (whipping cream or half and half) |
Method: 6 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fantastic! I've officially banned any canned tomato soup in my house after eating this. Leftovers freeze very well. Thank you!” — a cook, 5.0★
“This is the tomato soup I've been searching for! So rich and filling! Thanks, Erren!” — a cook, 5.0★