Lunche for 5
Cream of Broccoli Soup
$9.62for 435 minServes 5
Broccoli, onion, and garlic simmer in broth, then blend with cream and Parmesan for a smooth soup.

Photo: cookingclassy.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
| Butter$0.40/oz typical | 3 oz | $1.20Typical price | |
| Onions$1.29/lb typical | 0.45 lb | $0.61Typical price | |
| Garlic$0.75 each typical | a little | $0.08Typical price | |
| Broth or stock$0.07/oz typical | 33 oz | $2.32Typical price | |
| Broccoli$1.99/lb typical | 1.5 lb | $2.98Typical price | |
| Heavy cream$0.22/oz typical | 17 oz | $3.65Typical price | |
| Parmesan$0.55/oz typical | 2 oz | $1.10Typical price | |
| Total for the servings shown | $12.02 | ||
Pantry staples you likely have
Flour
Not included in the cost.
Swaps
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- 35 minstart to table
- Easydifficulty
- 5servings as written
- $$typical cost tier
AmericanBudgetLunchesCold-weather comfortWinter
Typical price
$2.40 per serving$9.62 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
- 6 tbsp butter
- 1 1/2 cups finely chopped yellow onion
- 1 tbsp minced garlic
- 4 cups low-sodium chicken broth
- 8 cups broccoli florets
- salt
- 6 tbsp all-purpose flour
- 2 cups half and half
- 2 oz freshly finely shredded parmesan
- 1/2 cup ice
Steps
- Melt the butter in a large pot over medium heat.
- Cook the onion and garlic for 5 minutes, until softened.
- Stir in the flour and cook for 1 minute.
- Add the broth and broccoli, then simmer for 12 minutes, until the broccoli is tender.
- Blend the soup with an immersion blender until smooth.
- Stir in the half-and-half and Parmesan, then simmer for 3 minutes and season with salt.
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