Grammy's Kitchen · Tomato Soup · Classic Tomato Soup
One of 78 tomato soup recipes we measured
from cookieandkate.com
321 cooks on cookieandkate.com rate it 4.9★.
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 | 0% | 4% |
| fat | 7% | 3% |
| aromatics | 23% | 13% |
| salt | 0% | 0% |
| protein add | 11% | 0% |
| sweetener | 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 |
| 150 g | 1 medium yellow onion, chopped |
| 3 g | 1/2 teaspoon fine sea salt |
| 33 g | 2 tablespoons tomato paste |
| 794 g | 1 large can (28 ounces) whole tomatoes, with their liquid |
| 480 g | 2 cups vegetable broth |
| 90 g | 1/2 cup cooked Great Northern beans or cannellini beans, rinsed and drained |
| 28 g | 2 tablespoons unsalted butter, cut into a few pieces |
| 4 g | 1 teaspoon coconut sugar or brown sugar, to taste |
| Freshly ground black pepper, to taste | |
| For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste |
Method: 5 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved this soup! The addition of the beans is so brilliant, my boyfriend made a face when he saw the beans but he loved the soup, we didn’t taste the beans of course! I will be saving this recipe to make again! I added chili flakes for some spice, I could ” — a cook, 5.0★
“I have made this many times before and it is always good. I make a double batch and freeze the leftovwers and it holds up very well. Sometimes if I don't have white beans (surprisingly hard to find in the store for some reason) I use a tablespoon (for a doub” — a cook, 5.0★