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Dinner for 6

Roasted Pepper Tomato Orzo Soup

$6.85for 480 minServes 6

Roasted peppers blend with tomatoes, broth, cream, and orzo for a smooth soup with a hearty pasta finish.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Bell peppers, 0.95 lb$2.49/lb typical0.95 lb$2.34Typical price
Onions, 0.4 lb$1.29/lb typical0.4 lb$0.52Typical price
Carrots, 0.2 lb$1.09/lb typical0.2 lb$0.21Typical price
Garlic, 0.5$0.75 each typical0.5$0.30Typical price
Broth, 44 oz$0.07/oz typical44 oz$3.05Typical price
Canned tomatoes, 31 oz$0.08/oz typical31 oz$2.44Typical price
Fresh herbs (cilantro, a little$1.49 each typicala little$0.01Typical price
Pasta, 2.25 oz$0.10/oz typical2.25 oz$0.23Typical price
Heavy cream, 4.25 oz$0.22/oz typical4.25 oz$0.91Typical price
Parmesan, 0.25 oz$0.55/oz typical0.25 oz$0.14Typical price
Total for the servings shown$10.28

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
  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepperSugar and brown sugar

Not included in the cost.

  • 80 minstart to table
  • Mediumdifficulty
  • 6servings as written
  • $typical cost tier

ItalianBudgetFamilyLunchesDinnersCold-weather comfortWinterSummer

Typical price

$1.71 per serving$6.85 for 4

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

  • 2 large red bell peppers
  • 1 tbsp olive oil
  • 1 yellow onion
  • 1 large carrot
  • 4 cloves garlic
  • 3 cans (14 1/2 oz) low-sodium chicken broth
  • 2 cans (14 1/2 oz) hunt's petite diced tomatoes
  • 3 tbsp hunt's tomato paste
  • salt and freshly ground black pepper
  • 1 tsp sugar
  • 1 sprig fresh basil (optional)
  • 2/3 cup orzo
  • 1/2 cup heavy cream or half and half
  • finely shredded parmesan cheese (optional)

Steps

  1. Heat the oven to 425°F and roast the peppers, onion, carrot, and garlic on an oiled baking sheet for 25 minutes.
  2. Peel and seed the peppers, then chop the roasted vegetables.
  3. Combine the roasted vegetables, broth, tomatoes, tomato paste, salt, pepper, and sugar in a large pot.
  4. Bring the soup to a boil, reduce the heat, and simmer uncovered for 20 minutes.
  5. Blend the soup until smooth with an immersion blender, then stir in the orzo.
  6. Simmer for 10 minutes, stirring often, until the orzo is tender.
  7. Stir in the cream and cook for 2 minutes without boiling.

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