Lunche for 6
Broccoli Cheddar Soup with heavy cream
$6.45for 435 minServes 6
Broccoli, carrots, and onion simmer in a creamy cheddar broth until tender for a thick, warming soup.
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Butter$0.40/oz typical | 2 oz | $0.80Typical price |
 | Onions$1.29/lb typical | 0.2 lb | $0.26Typical price |
| Heavy cream$0.22/oz typical | 17 oz | $3.65Typical price |
 | Broth or stock$0.07/oz typical | 17 oz | $1.16Typical price |
| Broccoli$1.99/lb typical | 0.5 lb | $0.99Typical price |
| Carrots$1.09/lb typical | 0.3 lb | $0.31Typical price |
| Cheddar and shredded cheese$0.30/oz typical | 8 oz | $2.40Typical price |
| Total for the servings shown | $9.67 | ||
Pantry staples you likely have
FlourDried herbs, spices and seasoning blendsSalt and pepper
Not included in the cost.
Swaps
- Swap Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Cheddar and shredded cheese for Mozzarellaabout the same price
- Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- 35 minstart to table
- Easydifficulty
- 6servings as written
- $typical cost tier
AmericanBudgetLunchesCold-weather comfortWinter
Typical price
$1.61 per serving$6.45 for 4
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.
Ingredients
- 1/4 cup butter
- 1/2 onion
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli
- 1 cup matchstick carrots
- 8 oz grated sharp cheddar cheese
- 1/8 tsp nutmeg (optional)
- salt and pepper to taste (optional)
Steps
- Melt the butter in a large pot over medium heat and cook the onion for 5 minutes.
- Stir in the flour and cook for 1 minute.
- Whisk in the half-and-half and chicken stock, then simmer for 8 minutes.
- Add the broccoli and carrots, cover the pot, and simmer for 10 minutes until tender.
- Stir in the cheddar and nutmeg, then cook for 5 minutes until the cheese melts.
- Season the soup with salt and pepper and serve hot.
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