Grammy's Kitchen · Tomato Soup · Roasted Tomato Soup
One of 78 tomato soup recipes we measured
from www.culinaryhill.com
2 cooks on www.culinaryhill.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 | 3% | 3% |
| aromatics | 8% | 13% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds plum tomatoes (halved lengthwise (see note 1)) |
| 54 g | 1/4 cup olive oil (plus 2 tablespoons, divided) |
| Salt and freshly ground black pepper (to taste) | |
| 150 g | 1 large onion (chopped (about 2 cups)) |
| 12 g | 4 cloves garlic (minced) |
| 1/4 teaspoon red chili flakes (or to taste, optional) | |
| 907 g | 32 ounces chicken broth (or water (see note 2)) |
| 794 g | 28 ounces canned plum tomatoes ((undrained, see note 3)) |
| 400 g | 4 cups fresh basil leaves (packed, plus more for garnish) |
| 2 g | 1 teaspoon fresh thyme leaves |
| sour cream (thinned with water, for garnish, optional) | |
| croutons (for garnish, optional) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi, did you mean 4 tablespoons of packed fresh basil? or is it really 4 cups?” — a cook, 5.0★
“Pretty easy and excellent!” — a cook, 5.0★