Grammy's Kitchen · Tomato Soup · Roasted Tomato Soup
One of 78 tomato soup recipes we measured
from www.chilipeppermadness.com
8 cooks on www.chilipeppermadness.com rate it 5.0★.
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 | 7% | 4% |
| fat | 1% | 3% |
| aromatics | 9% | 13% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds fresh tomatoes (stems removed, sliced in half) |
| 340 g | 2 red bell peppers (stemmed, seeded, sliced in half lengthwise (~12 ounces total)) |
| 14 g | 1 tablespoon olive oil + more as needed (+ more as needed) |
| 150 g | 1 large onion (chopped) |
| 3 g | 1 large bulb garlic (peeled and chopped) |
| 1-2 hot peppers to taste (*optional - I used 2 devil’s tongue peppers, but see my NOTES section on this) | |
| 480 g | 2 cups chicken stock or vegetable stock |
| 7 g | 1 tablespoon smoked paprika |
| 6 g | 1 teaspoon salt |
| 1 teaspoon spicy chili flakes | |
| 119 g | 1/2 cup heavy cream ((use Mexican Crema or sour cream mixed with a bit of milk for a lighter version)) |
| FOR SERVING: Fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil |
Method: 10 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Amazing soup Mike! I have made this dozens of times for friends from around the world, and they love it. I am lucky enough to live in a part of Spain which has the most incredibly tasty tomatoes, and neighbors always bring me lots from their gardens (yeah!!)” — a cook, 5.0★
“Had to make this up for the hubby as he has a dental visit coming up & omitted the chili peppers as he’s not a fan but even without any heat it’s really good. Roasting the tomatoes & bell peppers really intensifies the flavours and all that garlic flav” — a cook, 5.0★