{"id":23502,"date":"2026-03-03T15:49:46","date_gmt":"2026-03-03T22:49:46","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23502"},"modified":"2026-04-18T10:53:50","modified_gmt":"2026-04-18T17:53:50","slug":"sallys-homemade-tomato-soup","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/sallys-homemade-tomato-soup\/","title":{"rendered":"Sally&#8217;s Homemade Tomato Soup"},"content":{"rendered":"<div class=\"tasty-recipes-entry-content\">\n<hr style=\"border-color: #BEB9B7 !important; background-color: #beb9b7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\" \/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><em>Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. <\/em><em>This recipe is also in my cookbook, <\/em><a href=\"https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/\">Sally\u2019s Baking 101<\/a>.<\/p>\n<\/div>\n<\/div>\n<hr style=\"border-color: #BEB9B7 !important; background-color: #beb9b7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\" \/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-header\">\n<div class=\"tasty-recipes-ingredients-clipboard-container\">\n<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n<\/div>\n<div class=\"tasty-recipes-units-scale-container\"><\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Graham Cracker Crust<\/h4>\n<ul>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b5291\" name=\"ingredient_checkbox_69a76486b5291\" type=\"checkbox\" aria-label=\"1 and 1\/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)\" \/><label for=\"ingredient_checkbox_69a76486b5291\"><\/label><\/span><span data-amount=\"1\">1<\/span> and 1\/2 cups (<span data-amount=\"180\" data-unit=\"g\">180g<\/span>) <strong>graham cracker crumbs<\/strong> (about 12 full-sheet graham crackers)<\/li>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52a3\" name=\"ingredient_checkbox_69a76486b52a3\" type=\"checkbox\" aria-label=\"1\/4 cup (50g) granulated sugar\" \/><label for=\"ingredient_checkbox_69a76486b52a3\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> (<span data-amount=\"50\" data-unit=\"g\">50g<\/span>) <strong>granulated sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52b1\" name=\"ingredient_checkbox_69a76486b52b1\" type=\"checkbox\" aria-label=\"5 Tablespoons (71g) unsalted butter, melted\" \/><label for=\"ingredient_checkbox_69a76486b52b1\"><\/label><\/span><span data-amount=\"5\" data-unit=\"tablespoon\">5 Tablespoons<\/span> (<span data-amount=\"71\" data-unit=\"g\">71g<\/span>) <strong>unsalted butter<\/strong>, melted<\/li>\n<\/ul>\n<h4>Cheesecake<\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52bf\" name=\"ingredient_checkbox_69a76486b52bf\" type=\"checkbox\" aria-label=\"32 ounces (904g) full-fat brick cream cheese, softened to room temperature\" \/><label for=\"ingredient_checkbox_69a76486b52bf\"><\/label><\/span><span data-amount=\"32\" data-unit=\"ounce\">32 ounces<\/span> (<span data-amount=\"904\" data-unit=\"g\">904g<\/span>) full-fat brick <strong>cream cheese<\/strong>, softened to room temperature<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52cb\" name=\"ingredient_checkbox_69a76486b52cb\" type=\"checkbox\" aria-label=\"1 cup (200g) granulated sugar\" \/><label for=\"ingredient_checkbox_69a76486b52cb\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"200\" data-unit=\"g\">200g<\/span>) <strong>granulated sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52d7\" name=\"ingredient_checkbox_69a76486b52d7\" type=\"checkbox\" aria-label=\"1 cup (240g) full-fat sour cream, at room temperature\" \/><label for=\"ingredient_checkbox_69a76486b52d7\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"240\" data-unit=\"g\">240g<\/span>) full-fat <strong>sour cream<\/strong>, at room temperature<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52e1\" name=\"ingredient_checkbox_69a76486b52e1\" type=\"checkbox\" aria-label=\"1 teaspoon pure vanilla extract\" \/><label for=\"ingredient_checkbox_69a76486b52e1\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>pure vanilla extract<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52ec\" name=\"ingredient_checkbox_69a76486b52ec\" type=\"checkbox\" aria-label=\"2 teaspoons fresh lemon juice (optional, but recommended)\" \/><label for=\"ingredient_checkbox_69a76486b52ec\"><\/label><\/span><span data-amount=\"2\" data-unit=\"teaspoon\">2 teaspoons<\/span> <strong>fresh lemon juice<\/strong> (optional, but recommended)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69a76486b52f5\" name=\"ingredient_checkbox_69a76486b52f5\" type=\"checkbox\" aria-label=\"3 large eggs, at room temperature\" \/><label for=\"ingredient_checkbox_69a76486b52f5\"><\/label><\/span><span data-amount=\"3\">3<\/span> large <strong>eggs<\/strong>, at room temperature<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n<div id=\"AdThrive_Native_Recipe_1\" class=\"adthrive-ad adthrive-native-recipe\" style=\"display: none;\" data-google-query-id=\"CInw_b3nhJMDFXL8_QUdWT0ANQ\">\n<div id=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Native_Recipe_1\/566aefa94856897050ee7303_0__container__\" style=\"border: 0pt; width: 225px; height: 0px;\"><label class=\"tasty-recipes-cook-mode__switch\"><\/p>\n<p><\/label><br \/>\n<label for=\"tasty_recipes_69a76486b5bdd_cookmode\"><br \/>\n<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span><br \/>\n<span class=\"tasty-recipes-cook-mode__helper\"><br \/>\nPrevent your screen from going dark <\/span><br \/>\n<\/label><\/div>\n<\/div>\n<\/div>\n<\/div>\n<hr style=\"border-color: #BEB9B7 !important; background-color: #beb9b7 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\" \/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-header\">\n<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n<\/div>\n<div class=\"tasty-recipes-instructions-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol style=\"counter-increment: lis 0;\">\n<li style=\"list-style-type: none;\">\n<ol style=\"counter-increment: lis 0;\">\n<li id=\"instruction-step-1\">Adjust the oven rack to the lower-middle position and preheat oven to 350\u00b0F (177\u00b0C).<\/li>\n<li id=\"instruction-step-2\"><strong>Make the crust:<\/strong> If you\u2019re starting out with full graham crackers, use a\u00a0<a href=\"https:\/\/amzn.to\/3zNDEZw\" target=\"_blank\" rel=\"nofollow noopener sponsored\">food processor<\/a> or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash\/break up any large chunks. Pour into an ungreased <a href=\"https:\/\/amzn.to\/3Q39oSx\" target=\"_blank\" rel=\"nofollow noopener sponsored\">9-inch<\/a> or <a href=\"https:\/\/amzn.to\/3gqjTkx\" target=\"_blank\" rel=\"nofollow noopener sponsored\">10-inch<\/a> springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol style=\"counter-increment: lis 0;\">\n<li style=\"list-style-type: none;\">\n<ol style=\"counter-increment: lis 0;\">\n<li id=\"instruction-step-3\"><strong>Make the filling: <\/strong>In a large bowl using a <a href=\"https:\/\/amzn.to\/3W5TmJc\" target=\"_blank\" rel=\"nofollow noopener sponsored\">handheld<\/a> or <a href=\"https:\/\/amzn.to\/3bGckjd\" target=\"_blank\" rel=\"nofollow noopener\">stand mixer<\/a> fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Prepare the simple water bath (see Note):<\/strong> (If needed for extra visuals, see <a href=\"https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/\">How to Make a Cheesecake Water Bath<\/a>; the visual guide and video will assist you in this step.) Boil a kettle\/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan\u2014be careful if it\u2019s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. <em>(Or you can place the roasting pan in the oven first, then pour the hot water in\u2014whichever is easier for you.)<\/em><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol style=\"counter-increment: lis 0;\">\n<li id=\"instruction-step-5\">Bake the cheesecake for 55\u201370 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it\u2019s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.<\/li>\n<li id=\"instruction-step-6\">Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.<\/li>\n<li id=\"instruction-step-7\">Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div id=\"tasty-recipe-video-embed-66517\" class=\"tasty-recipe-video-embed\">\n<div class=\"tasty-recipe-responsive-iframe-container\" style=\"aspect-ratio: 16 \/ 9;\"><iframe class=\"fitvidsignore fitvidsignore\" src=\"https:\/\/www.youtube.com\/embed\/Lelj1UHYmco?feature=oembed\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color: #010101 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol style=\"counter-increment: lis 0;\">\n<li style=\"list-style-type: none;\">\n<ol style=\"counter-increment: lis 0;\">\n<li><strong>Make Ahead Instructions:<\/strong>\u00a0This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.<\/li>\n<li><strong>Special Tools<\/strong> (affiliate links): <a href=\"https:\/\/amzn.to\/3zNDEZw\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Food Processor<\/a> | <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Glass Mixing Bowl<\/a> |\u00a0<a href=\"https:\/\/amzn.to\/3Q39oSx\" target=\"_blank\" rel=\"nofollow noopener sponsored\">9-inch Springform Pan<\/a> or <a href=\"https:\/\/amzn.to\/3gqjTkx\" target=\"_blank\" rel=\"nofollow noopener sponsored\">10-inch Springform Pan<\/a> | Electric Mixer (<a href=\"https:\/\/amzn.to\/3W5TmJc\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Handheld<\/a> or <a href=\"https:\/\/amzn.to\/3bGckjd\" target=\"_blank\" rel=\"nofollow noopener\">Stand<\/a>) | <a href=\"https:\/\/amzn.to\/3Z5COlV\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Roasting Pan<\/a> | <a href=\"https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Silicone Spatula<\/a><\/li>\n<li><strong>Oreo Cookie Crust: <\/strong>Feel free to replace the graham cracker crust with this <a href=\"https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/\">Oreo cookie crust<\/a>. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.<\/li>\n<li><strong>Toppings: <\/strong>One of my favorite toppings for this cheesecake is <a href=\"https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/\">raspberry sauce<\/a>. Or you could top the baked and cooled cheesecake with <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/\">salted caramel<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/\">lemon curd<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/\">strawberry topping<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/\">chocolate ganache<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/red-wine-chocolate-ganache\/\">red wine chocolate ganache<\/a>, fresh fruit, or <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/\">whipped cream<\/a>. The topping from my <a href=\"https:\/\/sallysbakingaddiction.com\/pecan-pie-cheesecake\/\">pecan pie cheesecake<\/a> is also an option!<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol style=\"counter-increment: lis 0;\">\n<li><strong>Alternate Water Bath Method: <\/strong>This method works as well, and you don\u2019t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass\u2014I usually use a <a href=\"https:\/\/amzn.to\/314EEpb\" target=\"_blank\" rel=\"nofollow noopener sponsored\">9\u00d713-inch baking pan<\/a> or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See <a href=\"https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/\">How to Make a Cheesecake Water Bath<\/a> for more information.<\/li>\n<li><strong>Room Temperature Ingredients:<\/strong>\u00a0Bring all cold ingredients to room temperature before beginning. <a href=\"https:\/\/sallysbakingaddiction.com\/baking-basics-room-temperature-ingredients\/\">Room temperature ingredients<\/a> combine quickly and evenly, so you won\u2019t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!<\/li>\n<li><strong>Non-US Readers:<\/strong> <span style=\"font-weight: 400;\">Don\u2019t have graham crackers where you live? <\/span>Use 200g ground digestive biscuit crumbs (about 2 cups; 13\u201314 biscuits), 1\/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12\u201314 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It\u2019s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I\u2019ve heard from other non-US readers. If you try it, let us know how it turns out!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Description Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally\u2019s Baking 101. Ingredients Graham Cracker Crust 1 and 1\/2 cups (180g) &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/sallys-homemade-tomato-soup\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sally&#8217;s Homemade Tomato Soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,219,185],"tags":[],"class_list":["post-23502","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-sallys-baking-addiction","category-third-party-material"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23502"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23502\/revisions"}],"predecessor-version":[{"id":23503,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23502\/revisions\/23503"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}