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
Sour Cream Broccoli Soup
Sour Cream Broccoli Soup
Prep Time
15 min
Cook Time
25 min
Yield
5 servings
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.
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.
