Tomato Soup Recipe With Fresh Tomatoes

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	36%	53%
dairy	14%	4%
fat	5%	3%
aromatics	14%	13%
salt	1%	0%
sweetener	2%	0%

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

Ingredients

Weights computed by us.

57 g	4 tablespoons olive oil, ghee, or butter (the ghee elevates!)
150 g	1 extra-large onion, diced
128 g	1 cup carrots, thinly sliced (or one red bell pepper) or use both-the best!!)
907 g	2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes)
237 g	1 cup water plus 1-2 bouillon cubes (chicken or veggie)
25 g	2 tablespoons sugar, honey or maple syrup (or sugar alternative)
6 g	1 teaspoon salt, more to taste
1 g	1/2 teaspoon pepper
12 g	10-15 basil leaves
	pinch cayenne (optional, but good)
119 g	1/2 cup heavy cream or half and half (or sub-cashews-see notes)
22 g	1-2 tablespoons sour cream– optional!
	Add chopped tomatoes for more texture.
	Add a few basil ribbons
	Arugula almond pesto
	Sourdough croutons!
	parmesan cheese, pecorino or try Vegan Cheesy Sprinkle!

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.

“Devine. I know this might seem more like a summer thing but there is something about autumn and the need for warmth and nourishment that always has me hankering for the comforting hug of a bowl of real tomato soup. I've tried loads of recipes over the years an” — a cook, 5.0★

“Quick & healthy whole food tomato soup and so delicious! Used mix of canned whole San Marzano and garden tomatoes, my own veg broth w/ fresh parsley, thyme, basil, oregano, leeks and basil. Especially liked adding cashews directly to soup instead of extra” — a cook, 5.0★