Grammy's Kitchen · Tomato Soup · Roasted Tomato Basil Soup
One of 78 tomato soup recipes we measured
25 cooks on www.cookingclassy.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 | 38% | 53% |
| dairy | 0% | 4% |
| fat | 3% | 3% |
| aromatics | 10% | 13% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1021 g | 2 1/4 lbs Roma tomatoes, (halved lengthwise) |
| 567 g | 1 1/4 lbs grape tomatoes (or cherry tomatoes) |
| 61 g | 4 1/2 Tbsp olive oil, (divided) |
| Salt (and black pepper) | |
| 24 g | 8 cloves garlic, (peeled and left whole) |
| 300 g | 2 small yellow onions, (sliced just under 1/2-inch thick) |
| 26 g | 1 1/2 cups (26g) lightly packed fresh basil, (divided) |
| 1200 g | 5 cups low-sodium vegetable broth |
| Prepared grilled cheese (or grilled cheese croutons (optional), see notes) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is just delicious I've made it twice so far the first time I pureed it in a blender which took some time. I bought an immersion blender specifically for this recipe but I'm sure I will use it again and again. It came out creamy and delicious. I followed t” — a cook, 5.0★
“I made this and added 2 T of tomato paste and a fairly large potato for some texture. Made with fresh tomatoes (even winter tomatoes from God knows where) is better than canned. I actually don't even like raw tomatoes but this soup is the best!!!” — a cook, 5.0★