Lunche for 4

Creamy Zucchini Soup

Name: Creamy Zucchini Soup
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups about 1 lb. of chopped zucchini or squash; 1 tbsp butter; 1 tsp vegetable oil; 1/3 cup diced onion; 1 large garlic clove; 3/4 tbsp flour; 2 cups milk; 1 cup chicken broth; salt and pepper to taste (optional); 12 slices thin french bread; 2 tbsp vegetable oil; 2 cloves garlic

$8.97for 430 minServes 4

Zucchini, onion, garlic, milk, and broth simmer into a smooth soup with crisp garlic bread.

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Zucchini and summer squash, 1.15 lb$1.79/lb typical	1.15 lb	$2.01Typical price
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Onions, 0.1 lb$1.29/lb typical	0.1 lb	$0.13Typical price
	Garlic, 1.25$0.75 each typical	1.25	$0.90Typical price
	Milk, 17 oz$0.04/oz typical	17 oz	$0.68Typical price
	Broth, 8.25 oz$0.07/oz typical	8.25 oz	$0.58Typical price
	Bagels, 6$0.70 each typical	6	$4.20Typical price
Total for the servings shown		$8.97

Swaps

Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilFlourSalt and pepper

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

Mexican Budget Lunches Cold-weather comfort Winter

Typical price

$2.24 per serving$8.97 for 4

City Store

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

4 cups about 1 lb. of chopped zucchini or squash
1 tbsp butter
1 tsp vegetable oil
1/3 cup diced onion
1 large garlic clove
3/4 tbsp flour
2 cups milk
1 cup chicken broth
salt and pepper to taste (optional)
12 slices thin french bread
2 tbsp vegetable oil
2 cloves garlic

Steps

Melt the butter with 1 teaspoon oil in a large pot over medium heat, then cook the onion and one garlic clove for 3 minutes.
Add the zucchini and cook for 5 minutes, then stir in the flour.
Pour in the milk and broth, season with salt and pepper, and simmer for 12 minutes.
Blend the soup until smooth, then return it to the pot and keep it warm.
Heat the remaining oil in a skillet, rub the bread with the remaining garlic, and toast the slices for 2 to 3 minutes per side.
Serve the warm soup with the toasted bread.