Tomato Cream Soup

1. 1 Canned tomatoespack 400 g ≈ $1.30 160 g
2. 2 Tomatoes≈ $4.67 per kg 60 g
3. 3 Red onion≈ $3.00 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Cumin 1 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dice the red³ onion and carrot⁵ into small cubes, mince the garlic⁴, and cut the fresh tomatoes² into wedges.

2. Sauté the onion and carrot⁵ in oil for 5 minutes until golden, add the garlic⁴ and cumin, and heat for 1 minute.

3. Add fresh tomatoes² and tomatoes in their own juice, pour in 200 ml of water, and salt.

4. Bring to a boil and simmer over medium heat for 20 minutes until the carrot⁵ is tender.

5. Blend with an immersion blender until smooth.

6. Warm for 2 minutes, and if needed thin with hot water to the desired consistency.