Grammy's Kitchen · Tomato Soup · Tomato Basil Soup
One of 78 tomato soup recipes we measured
from therecipecritic.com
18 cooks on therecipecritic.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 58% | 53% |
| dairy | 14% | 4% |
| fat | 5% | 3% |
| aromatics | 19% | 13% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 28 g | 2 tablespoons butter |
| 150 g | 1 medium onion ((chopped)) |
| 3 g | 1 clove garlic ((minced)) |
| 1 g | 1 dash Italian seasoning |
| 822 g | 2 (28 fluid ounce) cans whole San Marzano tomatoes ((with juices)) |
| 360 g | 1.5 cups chicken or vegetable broth |
| 119 g | 1/2 cup heavy cream ((or to taste)) |
| 12 g | 12 leaves fresh basil ((torn)) |
| Salt & pepper ((to taste)) |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Extremely DELICIOUS!! I've got my teenage daughter to thank for requesting this for dinner (along with some delicious gourmet grilled cheese) because I've never made tomato basil soup before. I did what all moms do to please their children and got to searching” — a cook, 5.0★
“Made this last week. I subbed half and half for the heavy cream. Was surprised I found those canned tomatoes. But the taste was terrible. Family of 5 added salt, then pepper, then ALOT of sugar to be able to eat it. Leftovers a few days later were better b” — a cook, 3.0★