Grammy's Kitchen · Tomato Soup · Roasted Tomato Basil Soup
One of 78 tomato soup recipes we measured
from www.chelseasmessyapron.com
17 cooks on www.chelseasmessyapron.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 | 42% | 53% |
| dairy | 0% | 4% |
| fat | 5% | 3% |
| aromatics | 16% | 13% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds ripe tomatoes (I prefer campari/cocktail) |
| 300 g | 2 large yellow onions |
| 3 g | 1 head garlic |
| 82 g | 6 tablespoons + 2 teaspoons olive oil (divided) |
| Salt and pepper | |
| 28 g | 2 tablespoons unsalted butter |
| 794 g | 1 (28-ounce) can whole tomatoes |
| 33 g | 2 tablespoons tomato paste |
| 350 g | 3-1/2 cups fresh basil leaves (packed when measured, see note 1) |
| 3 g | 1 to 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme) |
| 907 g | 1 (32-ounce) carton chicken stock (I prefer Swanson’s) |
| 1 g | 1 teaspoon dried oregano |
| 1 g | 1/4 teaspoon red pepper flakes (optional) |
| Hearty buttered bread (optional) | |
| Parmesan cheese (optional) |
Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this! I bought a bunch of camparis on sale last year and found this recipe when I wound up with more than I needed (I was going to split them with a friend but that didn't pan out, lol). It's absolutely delicious! I didn't add as much basil as the recipe ” — a cook, 5.0★
“My FAVORITE tomato soup recipe of all time!!! So delicious, creamy (without using cream), and FRESH. Not too heavy with creams, etc. I feel sick after eating a soup made with heavy cream. I love to add a roasted red pepper as well, but don’t change anything el” — a cook, 5.0★