Grammy's Kitchen · Tomato Soup · Homemade Tomato Soup (Fresh Tomatoes)
One of 78 tomato soup recipes we measured
759 cooks on www.spendwithpennies.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 | 42% | 53% |
| dairy | 8% | 4% |
| fat | 2% | 3% |
| aromatics | 6% | 13% |
| protein add | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds ripe tomatoes |
| 12 g | 4 cloves garlic (peeled) |
| 75 g | 1/2 onion (diced) |
| 60 g | 1/2 red bell pepper (diced) |
| 27 g | 2 tablespoons olive oil |
| salt and black pepper (to taste) | |
| 1 g | 1/2 teaspoon dried basil |
| 1 g | 1/2 teaspoon dried oregano |
| 480 g | 2 cups chicken broth |
| 8 g | 2 tablespoons fresh herbs (such as basil, parsley, oregano) |
| 25 g | 1/4 cup shredded Parmesan cheese (for garnish, optional) |
| 119 g | 1/2 cup heavy whipping cream (optional) |
| thinly sliced fresh basil leaves (for garnish, optional) |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was an excellent recipe for the abundance of fresh tomatoes I had from my garden. I had frozen my tomatoes after the freeze, and after thawing and using them in this recipe, it was the best tomato soup I've ever had. I didn't have a bell pepper on hand ” — a cook, 5.0★
“Wow! I had just about 3-4 lbs of tomatoes from our garden and I made this soup today. I followed the recipe except for I used lots of fresh oregano and fresh basil because my garden has a ton of it. Everything else, the same. I did not peel the tomatoes an” — a cook, 5.0★