Grammy's Kitchen · Tomato Soup · Easy Tomato Soup
One of 78 tomato soup recipes we measured
from www.chelseasmessyapron.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 33% | 53% |
| dairy | 18% | 4% |
| fat | 7% | 3% |
| aromatics | 6% | 13% |
| salt | 0% | 0% |
| protein add | 2% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 73 g | 1/3 cup olive oil (extra-virgin) |
| 305 g | 5 large carrots (peeled and coarsely chopped (2-3/4 cups)) |
| 150 g | 1 large yellow onion (coarsely chopped (2 cups)) |
| 6 g | 1 tablespoon dried basil |
| 2381 g | 3 (28-ounce) cans whole Italian-style tomatoes in purée |
| 420 g | 1-3/4 cups chicken broth |
| 476 g | 2 cups heavy cream |
| Salt and pepper | |
| 12 g | 2 tablespoons fresh basil leaves (cut into fine ribbons) |
| 114 g | 8 tablespoons unsalted butter (softened to room temperature) |
| 57 g | 1/2 cup freshly grated Parmesan cheese ((2 ounces)) |
| 1 g | 1/8 teaspoon salt |
| 2 g | 3/4 teaspoon granulated garlic |
| 6 g | 1 tablespoon finely chopped fresh parsley |
| 40 g | 1 baguette (cut on a sharp diagonal into 3/8-inch-thick slices) |
Method: 8 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.