Lunche for 4

Creamy Zucchini Soup with broth

Name: Creamy Zucchini Soup with broth
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp olive oil; 1 onion; 3 cloves garlic; 2 lb zucchini; 3/4 tsp dried thyme; salt and pepper to taste (optional); 4 cups low-sodium vegetable broth; 1 cup baby spinach; 3/4 cup plain greek yogurt; 3/4 cup half-and-half; fresh basil leaves for garnish (optional)

$9.61for 445 minServes 4

This smooth zucchini soup simmers with onion, garlic, thyme, and broth before spinach, yogurt, and cream are blended in.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Zucchini and summer squash, 2 lb$1.79/lb typical	2 lb	$3.58Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Spinach, 1 oz$0.35/oz typical	1 oz	$0.35Typical price
	Sour cream, 6.5 oz$0.14/oz typical	6.5 oz	$0.89Typical price
	Heavy cream, 6.25 oz$0.22/oz typical	6.25 oz	$1.37Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$9.61

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 sour cream for yogurtabout $0.02/oz less at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

45 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Low-carb Budget Lunches Cold-weather comfort Winter

Typical price

$2.40 per serving$9.61 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

2 tsp olive oil
1 onion
3 cloves garlic
2 lb zucchini
3/4 tsp dried thyme
salt and pepper to taste (optional)
4 cups low-sodium vegetable broth
1 cup baby spinach
3/4 cup plain greek yogurt
3/4 cup half-and-half
fresh basil leaves for garnish (optional)

Steps

Heat the olive oil in a 5-quart pot over medium heat, then cook the onion for 5 minutes.
Add the garlic, zucchini, and thyme, then cook for 5 minutes while stirring.
Pour in the vegetable broth, bring it to a boil, and simmer for 20 minutes until the zucchini is tender.
Blend the soup with the spinach until smooth, working in batches if needed.
Stir in the Greek yogurt and half-and-half over low heat for 5 minutes without boiling.
Season with salt and pepper, then top with basil leaves if using.