Cream of Broccoli Soup

This delicious creamy broccoli soup that’s ready in just 25 minutes is a perfect start to any meal. MORE+ LESS-

By Betty Crocker Kitchens

August 2, 2010

tablespoons butter or margarine

medium onion, chopped (1/2 cup)

medium carrots, thinly sliced (1 cup)

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

can (14 1/2 ounces) chicken broth

cup water

teaspoons lemon juice

1/4

cup sour cream

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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.

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.