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Broccoli Soup

Broccoli Soup
“This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day.” Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. Lorraine Ellingson - Strathmore, Alberta
5 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 2 cups water
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 3 medium carrots, thinly sliced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1 bunch broccoli (about 1-1/2 pounds)
  • 5 tablespoons reduced-fat sour cream

Directions

  • In a large saucepan, saute onion and garlic in butter until tender.
  • Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes.
  • Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely
  • chop florets. Add to onion mixture; cover and simmer for 8-10
  • minutes or until vegetables are tender. Cool slightly.
  • In a blender, cover and process soup in batches until smooth. Return
  • all to the pan and heat through. Dollop each serving with sour
  • cream. Yield: 5 servings.
Nutrition Facts: 1 cup equals 123 calories,
© Taste of Home 2011 Tasteofhome Logo

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Broccoli Soup (continued)

Nutrition Facts: 5 g fat (3 g saturated fat), 12 mg cholesterol, 478 mg sodium, 15 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
© Taste of Home 2011 Tasteofhome Logo