Sour Cream Broccoli Soup Recipe

4.5 3 4
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Sour Cream Broccoli Soup Recipe

Read Reviews
4.5 3 4
Publisher Photo
“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
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Originally published as Broccoli Soup in Healthy Cooking December/January 2009, p25

Nutritional 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.

  • 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
  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. Yield: 5 servings.
Originally published as Broccoli Soup in Healthy Cooking December/January 2009, p25

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MY REVIEW
nceducator User ID: 8916451 252889
Reviewed Aug. 19, 2016

"I gave it five stars. easy to prepare, hearty, and delicious! So good I'd triple the recipe next time I make it."

MY REVIEW
vwgirl9 User ID: 6542372 109149
Reviewed Nov. 6, 2012

"I'd like it a little more thick but it was easy to make and healthy."

MY REVIEW
dragynmyrlin User ID: 1357585 170687
Reviewed Jan. 10, 2010

"This was very good and very easy. I used the broccoli stalks that are usually thrown away and chopped small. Added a little black pepper and omitted the cumin. Very simple, very good. My husband wanted more but it only made 3 decent size servings."

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