Grammy's Kitchen · Tomato Soup · Instant Pot Tomato Soup
One of 78 tomato soup recipes we measured
from www.momontimeout.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 35% | 53% |
| dairy | 9% | 4% |
| fat | 1% | 3% |
| aromatics | 19% | 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 extra virgin olive oil |
| 150 g | 1 large yellow onion (diced) |
| 122 g | 2 large carrots (diced) |
| 9 g | 3 cloves garlic (minced) |
| 794 g | 28 ounces whole peeled tomatoes (I used San Marzano) |
| 16 g | 1 tablespoon tomato paste |
| 240 g | 1 cup low sodium chicken stock (or chicken broth (vegetable broth can be used)) |
| 4 g | 1 teaspoon granulated sugar |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 2 g | 1 teaspoon Italian seasoning |
| 79 g | 1/3 cup heavy cream |
| fresh basil, heavy cream, fresh herbs, freshly ground black pepper, red pepper flakes, croutons, etc. |
Method: 5 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.