Grammy's Kitchen · Tomato Soup · Roasted Tomato Soup
One of 78 tomato soup recipes we measured
from natashaskitchen.com
26 cooks on natashaskitchen.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 | 44% | 53% |
| dairy | 9% | 4% |
| fat | 3% | 3% |
| aromatics | 15% | 13% |
| salt | 1% | 0% |
| protein add | 4% | 0% |
| sweetener | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 lbs ripe tomatoes (halved lengthwise if small/medium, or quartered if large) |
| 150 g | 1 large yellow onion (quartered and separated into smaller pieces) |
| 24 g | 8 garlic cloves (peeled and ends trimmed) |
| 41 g | 3 Tbsp extra-virgin olive oil |
| 12 g | 2 tsp fine sea salt (plus more to taste) |
| 1 g | 1/4 tsp freshly ground black pepper (plus more to taste) |
| 480 g | 2 cups Chicken Stock (or vegetable stock for vegetarian) |
| 25 g | 4 Tbsp chopped fresh basil (plus more for serving, or 2 tsp dried*) |
| 119 g | 1/2 cup heavy cream (plus more to taste) |
| 50 g | 1/2 cup freshly grated Parmesan cheese (plus more for serving) |
| 33 g | 2 Tbsp tomato paste |
| 8 g | 2 tsp sugar (plus more to taste) |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this twice now and I’m making it again tonight. It’s unbelievably easy and honestly better than anything I’ve ever picked up at the grocery store. I’m not sure why I never made homemade soup before—maybe because hubby isn’t a fan—but when he loved th” — a cook, 5.0★
“I can't wait to make this soup recipe! I bought your cookbook off Amazon and received it a couple of days ago. I have already made quite a few of your recipes and have loved every single one. I made the Chicken Tenders with Pan Gravy tonight and baked the Best” — a cook, 5.0★