Grammy's Kitchen · Tomato Soup · Roasted Tomato Basil Soup
One of 78 tomato soup recipes we measured
from www.twopeasandtheirpod.com
12 cooks on www.twopeasandtheirpod.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 19% | 53% |
| dairy | 0% | 4% |
| fat | 3% | 3% |
| aromatics | 8% | 13% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds Roma tomatoes, (cut in half lengthwise) |
| 24 g | 8 cloves garlic, (unpeeled) |
| 54 g | 4 tablespoons olive oil, (divided) |
| 1 g | 1 teaspoon fresh oregano leaves |
| Kosher salt and pepper, (to taste) | |
| 150 g | 1 large onion, (chopped) |
| Dash of red pepper flakes | |
| 794 g | 28 ounces San Marzano tomatoes, (canned) |
| 420 g | 1 1/2 to 2 cups vegetable broth ((can use chicken broth)) |
| 100 g | 1 cup freshly chopped basil |
| 2 g | 1 teaspoon fresh thyme leaves |
| Chopped basil and freshly grated Parmesan cheese (for garnish, optional) |
Method: 6 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have been looking for a homemade tomato soup recipe for a long time. This one is wonderful and well worth the effort. I used home-grown regular tomatoes, not romas, and removed a lot of the seeds, but didn't fuss too much about that. And I left the skins on” — a cook, 5.0★
“ What a great soup! I made it as directed although I didn’t have Roma tomatoes I had vine ripened tomatoes and they seem to work very well. I was a little heavy handed on the red pepper flakes which made it really spicy but still absolutel delicious.” — a cook, 4.0★