Dinner for 4

Creamy Tomato Soup

Name: Creamy Tomato Soup
Total time: 55 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 3 tbsp olive oil; 2 chopped onions; 2 sticks celery; 300 g carrots; 500 g potatoes; 4 bay leaf; 5 tblsp tomato puree; 2 tblsp sugar; 2 tblsp white vinegar; 1 1/2 kg chopped tomatoes; 500 g passata; 3 vegetable stock cube; 400 ml whole milk

This thick tomato soup simmers vegetables and tomatoes before milk is stirred in for a smooth, creamy finish.

Typical price

$15.72for 4 servings

$3.93 per serving$15.72 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.

Photo: TheMealDB

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

British and Irish Vegetarian Budget Family Appetizers Lunches Dinners Snacks Cold-weather comfort Winter Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.8 lb	$1.03Typical price
Celery$2.29 each typical	0.25	$0.43Typical price
Carrots$1.09/lb typical	0.65 lb	$0.72Typical price
Potatoes$0.99/lb typical	1.1 lb	$1.09Typical price
Canned tomatoes$0.08/oz typical	58 oz	$4.63Typical price
Tomato paste and sauce$0.10/oz typical	18 oz	$1.76Typical price
Broth or stock$0.07/oz typical	3 oz	$0.21Typical price
Milk$0.04/oz typical	14 oz	$0.57Typical price
Total for the servings shown		$15.72

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSugar and brown sugarVinegar

Not included in the cost.

Ingredients

3 tbsp olive oil
2 chopped onions
2 sticks celery
300 g carrots
500 g potatoes
4 bay leaf
5 tblsp tomato puree
2 tblsp sugar
2 tblsp white vinegar
1 1/2 kg chopped tomatoes
500 g passata
3 vegetable stock cube
400 ml whole milk

Steps

Heat the olive oil in a large pot over medium heat.
Cook the onions, celery, and carrots for 6 minutes.
Add the potatoes, bay leaves, tomato puree, sugar, vinegar, tomatoes, passata, stock cubes, and 5 cups water.
Bring the soup to a boil, then cover and simmer for 25 minutes.
Remove the bay leaves and blend the soup until smooth.
Stir in the milk and heat the soup for 3 minutes without boiling.