Grammy's Kitchen · Tomato Soup · Roasted Tomato Soup
One of 78 tomato soup recipes we measured
37 cooks on www.gimmesomeoven.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.
| 1588 g | 3 1/2 pounds ripe tomatoes (any small- to medium-sized tomatoes will do) |
| 41 g | 3 tablespoons olive oil (divided) |
| fine sea salt and freshly-cracked black pepper | |
| 150 g | 1 large white or yellow onion (diced) |
| 15 g | 5 cloves garlic (minced) |
| 2 g | 3/4 teaspoon smoked paprika |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 600 g | 2 1/2 cups vegetable broth |
| 50 g | 1/2 cup loosely-packed fresh basil leaves |
| optional toppings: freshly-grated Parmesan |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“confession; I had leftover diced tomato and onion from a church function, and this was the ideal way to use them for an upcycle meal. The ingredients are clean and plant forward. Thank you for the smokey flavor using the paprika.” — a cook, 5.0★
“I absolutely love this soup. My husband says it tastes like the kind of soup you rave about when having eaten out in special restaurant. Making it for the fifth time this summer with fresh roma tomatoes and garlic from my garden.” — a cook, 5.0★