Appetizer for 6

Roasted Tomato Soup

Name: Roasted Tomato Soup
Total time: 120 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 1/5 kg ripe tomatoes of your choice; 6 cloves garlic sliced; 1/2 red chilli sliced (optional); 30 g golden caster sugar; 1 tsp dried oregano; 100 ml red wine vinegar; 100 ml olive oil; 1 bunch basil; 2 onions sliced; 400 ml vegetable stock; 200 g white bread sourdough or another whole loaf; 2 tbsp olive oil; 10 g parmesan or vegetarian alternative (optional)

$8.24for 4120 minServes 6

Roasted tomatoes, garlic, herbs, onions, and vegetable stock cook together before blending with toasted bread.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Fresh tomatoes, 2.65 lb$1.99/lb typical	2.65 lb	$5.26Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.45Typical price
	Poblano and other fresh chiles, 0.25$0.60 each typical	0.25	$0.15Typical price
	Fresh herbs (cilantro, 1$1.49 each typical	1	$1.49Typical price
	Onions, 0.8 lb$1.29/lb typical	0.8 lb	$1.03Typical price
	Broth, 14 oz$0.07/oz typical	14 oz	$0.98Typical price
	Sandwich bread, 0.25$2.49 each typical	0.25	$0.88Typical price
	Parmesan, a little$0.55/oz typical	a little	$0.10Typical price
Total for the servings shown		$12.35

Swaps

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

Pantry staples you likely have

Sugar and brown sugarDried herbs, spices and seasoning blendsWine, beer and spiritsOlive and cooking oil

Not included in the cost.

120 minstart to table
Involveddifficulty
6servings as written
$$typical cost tier

Italian Vegetarian Budget Appetizers Lunches Snacks Cold-weather comfort Winter Summer

Typical price

$2.06 per serving$8.24 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 1/5 kg ripe tomatoes of your choice
6 cloves garlic sliced
1/2 red chilli sliced (optional)
30 g golden caster sugar
1 tsp dried oregano
100 ml red wine vinegar
100 ml olive oil
1 bunch basil
2 onions sliced
400 ml vegetable stock
200 g white bread sourdough or another whole loaf
2 tbsp olive oil
10 g parmesan or vegetarian alternative (optional)

Steps

Heat the oven to 400 F and roast the tomatoes, garlic, chili, sugar, oregano, vinegar, and 100 ml olive oil for 45 minutes.
Cook the onions in a large pot over medium heat for 15 minutes until soft.
Add the roasted tomato mixture and vegetable stock, then simmer for 20 minutes.
Toast the bread with 2 tablespoons olive oil in a 400 F oven for 10 minutes.
Blend the soup with the toasted bread until smooth, then rest it for 10 minutes.
Season with salt and pepper, and sprinkle with Parmesan if using.