Grammy's Kitchen · Tomato Soup · Chickpea Tomato Soup with Rosemary (Instant
One of 78 tomato soup recipes we measured
from www.skinnytaste.com
48 cooks on www.skinnytaste.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 | 74% | 53% |
| dairy | 0% | 4% |
| fat | 0% | 3% |
| aromatics | 9% | 13% |
| protein add | 46% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 tsp olive oil |
| 80 g | 1/2 cup chopped onion |
| 64 g | 1/2 cup diced carrots |
| 50 g | 1/2 cup diced celery |
| 6 g | 2 garlic cloves (minced) |
| 425 g | 2 15 oz cans chickpeas, rinsed and drained |
| 794 g | 1 28 oz can crushed tomatoes |
| 720 g | 3 cups reduced sodium chicken broth (or vegetable broth for vegetarians) |
| 1 g | 1 fresh rosemary sprig |
| 2 g | 2 bay leaves |
| 12 g | 2 tbsp chopped fresh basil |
| fresh black pepper (to taste) | |
| 60 g | 2 cups fresh baby spinach |
| 25 g | 1/4 cup shredded parmesan cheese (plus extra optional for garnish) |
Method: 5 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I misread the recipe and instead of 1/2 cup of veggies I made 1 1/2 cups of each. Followed the rest of the recipe except did not add chickpeas, cooked in slow cooker, put it in frig overnight. Next day blended about half of the soup and then added one can of c” — a cook, 5.0★
“This is the best new soup recipe I have tried in awhile! Delicious every spoonful!! I didn't have enough garbanzos so added some white beans. Didn't have fresh herbs on hand so subbed with dried. I added the cheese separately to the bowls. My husband also ver” — a cook, 5.0★