Lunche for 4

Fire Roasted Tomato Soup

Name: Fire Roasted Tomato Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 vidalia onion; 2 1/2 large carrots; 2 cloves garlic; 2 tbsp extra virgin olive oil; 28 oz fire-roasted diced or crushed tomatoes; 1 1/2 cups low-sodium vegetable broth; 1 1/2 tsp sugar (optional); 1 tbsp tomato paste; 1/4 cup chopped fresh basil (optional); salt and pepper (optional)

$4.73for 440 minServes 4

Fire-roasted tomatoes simmer with carrots, onion, garlic, broth, and tomato paste before blending into a smooth soup.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Carrots, 0.5 lb$1.09/lb typical	0.5 lb	$0.53Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Canned tomatoes, 29 oz$0.08/oz typical	29 oz	$2.28Typical price
	Broth, 12 oz$0.07/oz typical	12 oz	$0.87Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$4.73

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarSalt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Vegan Dairy-free Budget Lunches Cold-weather comfort Winter Summer

Typical price

$1.18 per serving$4.73 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 vidalia onion
2 1/2 large carrots
2 cloves garlic
2 tbsp extra virgin olive oil
28 oz fire-roasted diced or crushed tomatoes
1 1/2 cups low-sodium vegetable broth
1 1/2 tsp sugar (optional)
1 tbsp tomato paste
1/4 cup chopped fresh basil (optional)
salt and pepper (optional)

Steps

Chop the onion and carrots, then mince the garlic.
Heat the olive oil in a large pot over medium heat, saute the onion and carrots for 8 minutes, and stir in the garlic.
Add the tomatoes, vegetable broth, tomato paste, sugar, salt, and pepper.
Bring the soup to a boil, reduce the heat, cover the pot, and simmer for 20 minutes.
Blend the soup with an immersion blender until smooth.
Stir in the basil and heat the soup for 1 minute.