Grammy's Kitchen · Tomato Soup · Instant Pot Creamy Tomato Basil Soup
One of 78 tomato soup recipes we measured
34 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 | 69% | 53% |
| dairy | 34% | 4% |
| fat | 1% | 3% |
| aromatics | 6% | 13% |
| salt | 0% | 0% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 128 g | 1 cup diced carrots |
| 80 g | 1/2 cup diced onions |
| 1276 g | 3 cans (15-ounces each) diced or whole tomatoes (see note) |
| 480 g | 2 cups broth (chicken or vegetable - I use low sodium) |
| 3 g | 1 1/2 teaspoons dried basil |
| 4 g | 1 teaspoon sugar |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon dried oregano |
| 2 g | 1/2 teaspoon baking soda |
| 244 g | 1 cup milk |
| 238 g | 1 cup cream (see note) |
| 30 g | 1/4 cup flour |
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 was trying to use up some stewed tomatoes, so I used this recipe as a base (I ended up using 2 cans stewed tomatoes, 1 can petite diced). I added in the milk/cream/flour mixture prior to pureeing with my immersion blender, and the consistency was perfect. It” — a cook, 5.0★
“I love this soup. And the version with the potatoes and sweet potatoes too! I made this again,this time for the school potluck, and everyone loved it. I only do water + chicken boullion and only do half of the water (but still the powder as if I were doing 2 c” — a cook, 5.0★