Grammy's Kitchen · Tomato Soup · Tomato Soup
One of 78 tomato soup recipes we measured
from therecipecritic.com
4 cooks on therecipecritic.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 | 60% | 53% |
| dairy | 15% | 4% |
| fat | 7% | 3% |
| aromatics | 10% | 13% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 1/4 cup butter |
| 75 g | 1/2 yellow onion, (minced) |
| 3 g | 1 teaspoon garlic, (minced) |
| 794 g | 28 ounces canned whole peeled tomatoes, (with liquid) |
| 360 g | 1 1/2 cups chicken broth |
| 119 g | 1/2 cup heavy cream |
| 6 g | 1 teaspoon kosher salt |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Soup was a hit with the family. The key to Tomato soup is the quality of tomatoes. Bad tomatoes get you terrible-tasting soup. For us, it was Cento Marzano Tomatoes, and yes, they are expensive, but they carry the soup. We used Costco's Better Than Bouillo” — a cook, 5.0★
“The soup I made the soup I am hooked on it. I ate the whole pot the first time I made it, and I surely will make it again.” — a cook, 5.0★