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Cream of Broccoli Soup

Cream of Broccoli Soup
  • Prep 10 min
  • Total 25 min
  • Servings 4
This delicious creamy broccoli soup that’s ready in just 25 minutes is a perfect start to any meal.
Updated August 2, 2010

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
90
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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