Grammy's Kitchen · Tomato Soup · Classic Tomato Soup
One of 78 tomato soup recipes we measured
114 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 19% | 53% |
| dairy | 7% | 4% |
| fat | 2% | 3% |
| aromatics | 12% | 13% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 2 cans (28-ounces each) diced tomatoes |
| 180 g | 3/4 cup chicken or vegetable broth (more or less (I use low sodium)) |
| 28 g | 2 tablespoons salted butter |
| 160 g | 1 cup diced onion (about 1 medium onion) |
| 1 g | 1 bay leaf |
| 4 g | 1 teaspoon brown sugar |
| 33 g | 2 tablespoons tomato paste |
| 15 g | 2 tablespoons all-purpose flour |
| 2 g | 1/2 teaspoon baking soda (see note) |
| Salt and pepper | |
| 119 g | 1/2 cup heavy cream or fat free half-and-half (optional) |
Method: 6 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've been making this for the family for at least 2 years now, maybe three. Hands down the best classic tomato soup recipe. I make it as written. This last batch is the first time I tried adding half and half and now I'm not sure which one I like better. You c” — a cook, 5.0★
“Thank you so much for this added guidance! I ended up using half fresh tomatoes and half canned because that’s the amount I had. The fresh tomatoes were definitely more work, but it turned out delicious and I am glad that I was able to use the tomatoes and the” — a cook, 5.0★