Roasted Red Pepper And Tomato Soup

2 Tbsp butter ($0.22)
1 yellow onion ($0.40)
4 cloves garlic ($0.24)
2 Tbsp all-purpose flour ($0.02)
2 15 oz. cans crushed tomatoes ($1.38)
12 oz jar roasted red peppers ($2.49)

  1. Dice the onion and mince the garlic. Add the onion, garlic, and butter to a large soup pot. Sauté over a medium flame until the onions are soft and transparent (about 5 minutes).
  2. Add the flour to the pot and continue to stir and cook for 1-2 minutes. The flour will form a paste with the butter and onions and begin to coat the bottom of the pot. As soon as the flour that is stuck to the pot begins to turn slightly golden, remove it from the heat.
  3. Add the crushed tomatoes (with juices), roasted red peppers (without juices) and the flour paste from the soup pot to a food processor or blender. Blend until smooth, then return the contents to the soup pot.
  4. etc
  5. etc

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