TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 2 medium onions, diced
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 tablespoon caraway seeds
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup (8 ounces) sour cream
  • 1/2 cup milk
  • Salt and pepper to taste

Nutritional Facts

1 cup: 170 calories, 10g fat (6g saturated fat), 34mg cholesterol, 551mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 4g protein.


  1. In a large saucepan, saute onions, celery, carrots and caraway in butter until vegetables are tender. Remove from the heat; stir in flour until well blended. Gradually stir in broth. Return to the heat; bring to a boil. Cook and stir for 2 minutes. Reduce heat; simmer for 10 minutes. Combine sour cream and milk; add about 1 cup broth mixture. Return all to the pan; heat through (do not boil). Season with salt and pepper. Yield: 6-8 servings.
Originally published as Caraway Sour Cream Soup in Taste of Home October/November 1998, p41

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