Sour Cream Broccoli Soup
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 5 servings.
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
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
-
1.
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.
-
2.
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.
-
3.
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.
Nutrition Facts
1 cup: 123 calories, 5g fat (3g saturated fat), 12mg cholesterol, 478mg sodium, 15g carbohydrate (8g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
© 2024 RDA Enthusiast Brands, LLC