Grammy's Kitchen · Tomato Soup · Tomato Basil Soup
One of 78 tomato soup recipes we measured
11 cooks on www.lecremedelacrumb.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 | 106% | 53% |
| dairy | 29% | 4% |
| fat | 2% | 3% |
| aromatics | 0% | 13% |
| salt | 1% | 0% |
| protein add | 18% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons butter |
| 6 g | 2 teaspoons minced garlic |
| 850 g | 1 30-ounce can tomato sauce |
| 9 g | 1-2 teaspoons salt (to taste) |
| 397 g | 2 14-ounce cans diced fire roasted tomatoes |
| 960 g | 4 cups vegetable broth (or chicken broth, I used low sodium) |
| 357 g | 1-2 cups heavy cream |
| 1 g | 1 handful fresh basil leaves (finely chopped) |
| cracked black pepper | |
| 226 g | 2 cups cheese tortellini (optional) |
Method: 7 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Tried this for dinner tonight, I was in heaven. Since I only had one 14 oz can of tomato sauce, I added one small can of tomato and one small can of Hot Tomato Sauce. It turned out so good I can’t wait to make it for my 93 year old dad. Thank you so much for t” — a cook, 5.0★
“Your recipes are out of this world easy and delicious!!!!” — a cook, 5.0★