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Home / Recipes / American

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.

Broccoli Cheddar Soup with heavy cream with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 2 oz$0.40/oz typical2 oz$0.80Typical price
Onions, 0.2 lb$1.29/lb typical0.2 lb$0.26Typical price
Heavy cream, 17 oz$0.22/oz typical17 oz$3.65Typical price
Broth, 17 oz$0.07/oz typical17 oz$1.16Typical price
Broccoli, 0.5 lb$1.99/lb typical0.5 lb$0.99Typical price
Carrots, 0.3 lb$1.09/lb typical0.3 lb$0.31Typical price
Cheddar and shredded cheese, 8 oz$0.30/oz typical8 oz$2.40Typical price
Total for the servings shown$9.67

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 evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

FlourDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

  • 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

  1. Melt the butter in a large pot over medium heat and cook the onion for 5 minutes.
  2. Stir in the flour and cook for 1 minute.
  3. Whisk in the half-and-half and chicken stock, then simmer for 8 minutes.
  4. Add the broccoli and carrots, cover the pot, and simmer for 10 minutes until tender.
  5. Stir in the cheddar and nutmeg, then cook for 5 minutes until the cheese melts.
  6. Season the soup with salt and pepper and serve hot.

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