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)

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

Typical price

$6.90for 4 servings

$1.72 per serving$6.90 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.

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

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

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Fresh tomatoes$1.99/lb typical	2.65 lb	$5.26Typical price
Garlic$0.75 each typical	0.5	$0.45Typical price
Poblano and other fresh chiles$0.60 each typical	0.25	$0.15Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	1	$1.49Typical price
Onions$1.29/lb typical	0.8 lb	$1.03Typical price
Broth or stock$0.07/oz typical	14 oz	$0.98Typical price
Sandwich bread$2.49 each typical	0.25	$0.88Typical price
Parmesan$0.55/oz typical	a little	$0.10Typical price
Total for the servings shown		$10.34

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.

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.