Grammy's Kitchen · Tomato Soup · Roasted Red Pepper and Tomato Soup
One of 78 tomato soup recipes we measured
from cookieandkate.com
95 cooks on cookieandkate.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 33% | 53% |
| dairy | 0% | 4% |
| fat | 1% | 3% |
| aromatics | 12% | 13% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2268 g | 8 to 9 medium tomatoes (about 5 pounds), cored and quartered |
| 454 g | 3 red bell peppers (about 1 pound), seeded and quartered |
| 300 g | 2 small yellow onions, cut into wedges about 3/4′′ wide on the outer edges |
| 27 g | 2 tablespoons extra virgin olive oil, divided |
| 18 g | 6 cloves garlic, unpeeled |
| 907 g | 4 cups (32 ounces) vegetable broth |
| 1 g | 1/4 teaspoon smoked paprika |
| Pinch of cayenne pepper (omit if sensitive to spice) | |
| Fine salt and freshly ground black pepper, to taste |
Method: 7 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for sharing this great recipe! I was surprised how little work was required. My wife is not a big fan of vegetables, but she loved this soup and ate a large serving at dinner. I did make some modifications: - I included the pealed cloves from” — a cook, 5.0★
“Kate, I love your recipes my cooking has been elevated with C& K recipes. Thank you!!! I have been organic for over fifty years and I am most discerning when it comes to good veggies. I roasted heirloom tomatoes and red bell peppers and the soup had” — a cook, 2.0★