Grammy's Kitchen · Tomato Soup · Instant Pot Tomato Soup
One of 78 tomato soup recipes we measured
from www.skinnytaste.com
41 cooks on www.skinnytaste.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 124% | 53% |
| dairy | 42% | 4% |
| fat | 2% | 3% |
| aromatics | 16% | 13% |
| salt | 0% | 0% |
| protein add | 4% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 g | 2 teaspoons olive oil |
| 14 g | 1 tablespoon unsalted butter |
| 101 g | 1 cup finely diced celery |
| 128 g | 1 cup finely diced carrots |
| 160 g | 1 cup finely diced onions |
| 15 g | 2 tablespoons all purpose or gluten-free flour |
| 840 g | 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians) |
| 427 g | 1 3/4 cups reduced fat (2% milk) |
| 794 g | 28 oz can San Marzano whole plum tomatoes (with juice) |
| 1 g | 1 sprig fresh thyme |
| 25 g | 1/4 cup fresh basil (chopped) |
| 2 g | 2 bay leaves |
| Parmesan or Romano cheese rind (optional) | |
| 38 g | 1/3 cup grated Pecorino Romano cheese |
| 4 g | 3/4 teaspoon kosher salt (or more to taste) |
| fresh black pepper (to taste) |
Method: 5 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a great recipe and I am a tomato soup lover! I thought about adding other vegetables like spinach or cannellini beans or both for something different once in a while. Then I bought your new cookbook Skinnytaste One & Done and made the Tomato-Spina” — a cook, 5.0★
“I have been making this soup for years now, mostly doing it on the cooktop. My only change is I add garlic and sometimes use skim instead of 2% if that’s what’s on hand. It’s a family favorite. I actually prefer it to most restaurant soups, and my family agree” — a cook, 5.0★