If you have an abundance of tomatoes from your garden, make this flavorful and fresh garden tomato soup.
Total Cost: $5.95 recipe / $0.74 serving
1yellow onion $0.42
1/4cupolive oil $0.42
4lbs.ripe tomatoes (about 5)$3.41
1/4cupplain breadcrumbs $0.09
1/2Tbspbrown sugar $0.02
1.5tspsalt (or to taste)$0.05
1/2cuploosely packed fresh basil $0.50
1tspWorchestershire sauce $0.05
freshly cracked black pepper to taste$0.05
Finely dice the onion, celery and garlic. Wash and shred the carrots (use a large cheese shredder). Cook all four in a large pot with 1/4 cup olive oil over medium heat until softened (about 10 minutes).
Wash and dice the tomatoes. Add them to the cooked down vegetables and cook the mixture until the tomatoes are soft and begin to fall apart (about 10 minutes).
Add the chicken broth along with the rest of the ingredients: bread crumbs, salt, pepper, brown sugar, worchestershire sauce and chopped basil. Continue to cook for 10 more minutes.
Working in batches, puree the mixture in a blender until smooth. Be very careful; hot liquids in a blender can be very dangerous!