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Cream of Broccoli Soup

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Cream of Broccoli Soup
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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This delicious creamy broccoli soup that’s ready in just 25 minutes is a perfect start to any meal.

Ingredients

2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
2
medium carrots, thinly sliced (1 cup)
2
teaspoons mustard seed
1/2
teaspoon salt
1/4
teaspoon pepper
3/4
pound broccoli, coarsely chopped (3 1/2 cups) or 2 10 ounce packages frozen, chopped broccoli
1
can (14 1/2 ounces) chicken broth
1
cup water
2
teaspoons lemon juice
1/4
cup sour cream

Directions

  • 1 Melt butter in 3-quart saucepan over medium heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in mustard seed, salt and pepper. Stir in broccoli, broth and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until broccoli is tender.
  • 2 Place one-third of the broccoli mixture in blender. Cover and blend on high speed until smooth; pour into bowl. Continue to blend in small batches until all soup is pureed.
  • 3 Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat just until hot. Stir in sour cream.
Tips  

Judy O. Shares her Recipe "I like this recipe because it's another way to use broccoli and it satisfies my desire for cream soups without all the fat. I use fat-free sour cream for a low-fat soup."

High in vitamins A and C and folic acid; good source of fiber

Food FOR thought Broccoli, in the cruciferous family of vegetables along with Brussels sprouts, cabbage and kale, is a nutrition powerhouse. Broccoli provides a source of vitamin K, a nutrient that assists the body with blood clotting, particularly important after surgery.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
(
Saturated Fat
6g
)
Cholesterol
25mg
Sodium
840mg
Potassium
550mg
Total Carbohydrate
11g
(
Dietary Fiber
4g
)
Protein
6g
Daily Value*:
Exchanges:
2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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