Sour Cream Broccoli Soup

Total Time Prep: 15 min. Cook: 25 min.
Yield 5 servings
Test Kitchen Approved
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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC