Roasted Tomato Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
liquid	66%	53%
dairy	11%	4%
fat	6%	3%
aromatics	6%	13%
protein add	13%	0%
sweetener	1%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	3 pounds ripe tomatoes, halved, stem removed. ( If they are small, ok to leave them whole)
75 g	1/2 large red onion- thinly sliced into thin rings
120 g	1 red bell pepper, cut into quarters
61 g	1 large carrot, thinly sliced
15 g	4- 6 garlic cloves- whole
2 g	2 teaspoons fresh thyme leaves or oregano (or 1 teaspoon dried)
73 g	1/3 cup olive oil
840 g	3 -4 cups veggie broth or chicken stock.
25 g	1/4 cup fresh chopped basil leaves (or cut into ribbons)
	salt and pepper to taste
	Pinch cayenne
16 g	1/2 -2 tablespoons sugar or honey
172 g	1/2 -1 cup plain sour cream, heavy cream , greek yogurt (or sub a drizzle of olive oil)
198 g	1 6-8 ounce block of halloumi cheese- (available at trader Joes, upscale supermarkets, international markets) cut into 3/4 inch cubes.
14 g	1 tablespoon oil

Method: 7 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The tomatoes in my area (Honolulu) are not so flavorful so I use more local beefsteak tomatoes and/or less broth. I also don’t make the croutons or add the dairy so I add old Parmesan cheese rinds and thicken in my crock pot for a long time. I use thyme and ve” — a cook, 4.0★

“This was sooo tasty! Can’t believe some people thought it was bland. I used a jar of roasted bell peppers instead of roasting myself (didn’t have any fresh) and used fresh San Marzano style Roma tomatoes from my farmers market. Used big blender rather than imm” — a cook, 5.0★