Creamy Tomato Soup

• 2 tbsp unsalted butter
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 medium onion, chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 1 medium carrot, peeled and chopped
• 3 cloves garlic, smashed
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 2 tbsp tomato paste
  Swaps for tomato paste

  Instead of tomato paste

  • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
  • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

  More for tomato paste

• 1 can whole peeled tomatoes, 28 oz, with juices
  Swaps for whole peeled tomatoes

  Instead of canned tomatoes

  • Crushed or diced tomatoes: The same amount. Works in sauces and soups; the texture changes a little.

  More for canned tomatoes

• 2 cups vegetable or chicken broth
• 1 tsp dried basil
  Swaps for dried basil

  Instead of basil

  • Fresh basil: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Much brighter and sweeter; tear it in at the end.
  • Dried oregano or Italian seasoning: A little less. Stronger and more savory.

  More for basil

• 1 tsp kosher salt, plus more to taste
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 1 tsp granulated sugar (optional)
  Swaps for granulated sugar

  Instead of sugar

  • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
  • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
  • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

  All 4 swaps for sugar

• ½ cup heavy cream
  Swaps for heavy cream

  Instead of heavy cream

  • Half-and-half: The same amount. Thinner and less rich.
  • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
  • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

  All 4 swaps for heavy cream

  Cooking for an allergy? Check every label.

• fresh basil and black pepper, for serving (optional)
  Swaps for fresh basil and black pepper

  Instead of basil

  • Dried basil: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Flatter and more savory: dried basil loses its sweet, clove-like smell.
  • Spinach or arugula + parsley (for pesto): The same amount of greens. Greener and milder (arugula is peppery); still a good pesto.
  • Fresh mint or oregano: Half as much. Different but fresh; mint suits Thai dishes, oregano suits Italian.

  More for basil

Weights from USDA FoodData Central cup weights. Counted things (eggs, cloves, cans) stay as counts, and salt stays in spoons: kosher and flaky salts weigh very differently by brand.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.