Grammy's Kitchen · Tomato Soup · Classic Tomato Soup
One of 78 tomato soup recipes we measured
from downshiftology.com
37 cooks on downshiftology.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 | 54% | 53% |
| dairy | 0% | 4% |
| fat | 6% | 3% |
| aromatics | 36% | 13% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons extra-virgin olive oil |
| 28 g | 2 tablespoons unsalted butter |
| 300 g | 2 medium yellow onions |
| 40 g | 1 celery rib (diced) |
| 61 g | 1 medium carrot (peeled and diced) |
| 18 g | 6 garlic cloves (minced or chopped) |
| 1 g | 1/2 teaspoon dried thyme |
| 9 g | 1 1/2 teaspoons kosher salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 794 g | 2 (28-ounce cans) whole peeled San Marzano tomatoes |
| 480 g | 2 cups chicken or vegetable broth |
| Optional: fresh herbs, heavy cream, freshly grated parmesan or parmesan crisps, and extra olive oil. |
Method: 5 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this tomato soup recipe early in December. Again, as always the instructions were very precise and helpful. I decided to have a bit of texture in the soup and therefore did not do a very fine puree in the vitamix blender. I made 20 single servings and” — a cook, 5.0★
“I've never been blown away by tomato soup before (much less written a review for it). We made some modifications: increased the celery and carrots, cooked everything in the slow cooker (high for about 90 minutes), and then used a potato masher to break up the ” — a cook, 5.0★