Lunche for 4

Roasted Tomato Soup with fresh tomatoes

Name: Roasted Tomato Soup with fresh tomatoes
Total time: 95 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 roma tomatoes; 8 cloves garlic; 1 red onion; 1/2 cup 1-inch sliced carrot pieces; 1/2 red bell pepper; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp dried thyme; 1 tsp dried oregano; 3 1/2 cups water; 1/2 tsp salt; black pepper; chopped fresh herbs such as basil or parsley

Roasted tomatoes, vegetables, garlic, herbs, cashews, and water blend into a creamy vegan soup.

Typical price

$7.13for 4 servings

$1.78 per serving$7.13 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: veganricha.com

95 minstart to table
Involveddifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Lunches 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	1.9 lb	$3.73Typical price
Garlic$0.75 each typical	0.75	$0.60Typical price
Red onions$1.49/lb typical	1 lb	$1.49Typical price
Carrots$1.09/lb typical	0.15 lb	$0.15Typical price
Bell peppers$2.49/lb typical	0.2 lb	$0.47Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$7.13

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

6 roma tomatoes
8 cloves garlic
1 red onion
1/2 cup 1-inch sliced carrot pieces
1/2 red bell pepper
2 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
3 1/2 cups water
1/2 tsp salt
black pepper
chopped fresh herbs such as basil or parsley

Steps

Heat the oven to 425 F.
Arrange the tomatoes, garlic, onion, carrots, and bell pepper on a baking sheet.
Toss the vegetables with olive oil, salt, pepper, thyme, and oregano.
Roast the vegetables for 45 minutes, until softened and lightly browned.
Cool the vegetables for 5 minutes.
Blend the vegetables, cashews, and water until smooth, then simmer the soup for 20 minutes.