Grammy's Kitchen · Tomato Soup · Roasted Red Pepper Tomato Soup
One of 78 tomato soup recipes we measured
from minimalistbaker.com
18 cooks on minimalistbaker.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 18% | 53% |
| dairy | 6% | 4% |
| fat | 1% | 3% |
| aromatics | 7% | 13% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1233 g | 3 ripe, vine ripened tomatoes |
| 9 g | 3 cloves garlic |
| 75 g | 1/2 large yellow onion |
| 2 g | 1 medium red pepper |
| 14 g | 1 Tbsp extra virgin olive oil |
| 794 g | 1 28-oz. can peeled, whole plum tomatoes ((I used San Marzano)) |
| 57 g | 3-4 Tbsp tomato paste |
| Sea salt and black pepper | |
| 240 g | 1 cup low-sodium veggie broth |
| 122 g | 1/2 cup plain almond milk |
Method: 8 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this tonight to go with a vegetable tian and it was an excellent compliment to the melded flavors of the tian. I added a couple of pinches of crushed red pepper to the soup. I wasn't paying attention when I first started cooking the recipe and cut my red” — a cook, 4.0★
“Delicious! Super easy to make. Used 5 mini bell peppers in lieu of the 1 red. Also added another cup or so of broth as a personal preference. Used an immersion blender. Didn’t add almond milk and the consistency was plenty luscious. Husband thought it was the ” — a cook, 5.0★