If you shop sales and grow some of your own vegetables, this zucchini soup could cost you as low as $2.06 for 5 servings or $0.41 / per serving.
I purchased cheese, olive oil, and flour at their regular price. The milk, butter, and the bread were on sale; and I grew some of the vegetables and herbs. The detail costs are as follow:
I used $0.44 of Cheese (32 oz. costs little less than $7. 8 oz. of cheese is 2 cups), about $0.19 of olive oil (101 fl. Oz. costs a little less than $19), $0.02 of flour (5 lbs. bag costs $1.22. There is about 17 cups flour in a 5 lbs. bag. The recipe calls for about ¼ cup), $0.19 of Milk (1/2 gal was on sale for $0.77), and $0.01 for salt. The broth was free. I made it from bones and canned it. The onion and herbs were free and came from the garden. They are perennials that come back every year. The Egyptian onion came from my in-laws garden 6 years ago while the sage was purchased from a nursery in Canada 6 years ago. The zucchini was free as well. It came from my garden from seeds I saved two years ago. The soup total cost was $0.85 for 5 servings of 2 cups each or $0.17/ serving. I served the soup with $0.99 French steak roll (24 rolls was on sale for $2.38. I served 2 rolls per person) and $0.21 butter (4 sticks or 1 lb. was on sale for $1.75. We used half stick). The whole meal cost about $2.06 for 5 servings.
Ingredients:
2 Tbsp. Olive Oil
1 Cup Chopped Green Onion (Egyptian onion)
1 Tbsp. Chopped Herbs (Sage)
3 Tbsp. Flour
2 cups Milk
4 Cups Broth
4 Cups Grated Zucchini
½ Cup Grated Cheese (Mozzarella)
Salt to taste
Directions:
Make a roux first: Sautee onion, sage in olive oil for a minute. Add the flour and cook on medium heat for a minute.
Add the milk and stir to mix well and bring to a boil.
Add the broth, zucchini, and salt.
Let the soup boil slowly for about 5 minutes.
Turn the stove off.
Add the cheese. Stir it in the soup.
The soup is ready to be served.
It can be served hot with toasted bread and butter.
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