Cream of Broccoli Soup

Gluten Free
Health score
46%
Cream of Broccoli Soup
25 min.
4
325kcal

Suggestions


Indulge in the comforting warmth of our Cream of Broccoli Soup, a delightful dish that is not only gluten-free but also packed with flavor and nutrition. Perfect for a cozy lunch or a satisfying dinner, this soup is a fantastic way to incorporate more vegetables into your diet while enjoying a creamy, rich texture that will leave you wanting more.

In just 25 minutes, you can whip up a batch that serves four, making it an ideal choice for family meals or gatherings with friends. The combination of tender broccoli, sweet carrots, and aromatic onions creates a harmonious blend of tastes, while the addition of mustard seeds adds a subtle kick that elevates the dish to new heights. With only 325 calories per serving, you can savor this delicious main course without any guilt.

Whether you're looking for a quick weeknight dinner or a comforting dish to warm you up on a chilly day, this Cream of Broccoli Soup is sure to impress. The creamy finish from sour cream and a hint of lemon juice brings a refreshing brightness that balances the flavors beautifully. So grab your apron and get ready to enjoy a bowl of this delightful soup that’s as nourishing as it is delicious!

Ingredients

  • tablespoons butter 
  • 0.5 cup onion chopped
  • cup carrots thinly sliced
  • teaspoons mustard seeds 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 
  • 3.5 cups broccoli coarsely chopped
  • 14.5 ounces chicken broth canned
  • cup water 
  • teaspoons juice of lemon 
  • 0.3 cup cream sour

Equipment

  • bowl
  • sauce pan
  • blender

Directions

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

Nutrition Facts

Calories325kcal
Protein36.14%
Fat48.71%
Carbs15.15%

Properties

Glycemic Index
34.46
Glycemic Load
2.44
Inflammation Score
-10
Nutrition Score
23.743043274983%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Luteolin
0.66mg
Isorhamnetin
1mg
Kaempferol
6.24mg
Myricetin
0.07mg
Quercetin
6.65mg

Nutrients percent of daily need

Calories:324.7kcal
16.23%
Fat:17.68g
27.21%
Saturated Fat:5.07g
31.7%
Carbohydrates:12.37g
4.12%
Net Carbohydrates:8.91g
3.24%
Sugar:4.33g
4.81%
Cholesterol:59.86mg
19.95%
Sodium:907.98mg
39.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.52g
59.03%
Vitamin A:6349.17IU
126.98%
Vitamin C:73.27mg
88.81%
Vitamin K:85.71µg
81.63%
Selenium:24.63µg
35.18%
Phosphorus:250.41mg
25.04%
Zinc:3.14mg
20.96%
Vitamin B6:0.41mg
20.61%
Vitamin B12:1.06µg
17.75%
Vitamin B3:3.39mg
16.93%
Potassium:568.43mg
16.24%
Folate:64.33µg
16.08%
Vitamin B2:0.25mg
14.59%
Manganese:0.29mg
14.43%
Fiber:3.46g
13.84%
Magnesium:49.7mg
12.42%
Iron:2.2mg
12.23%
Vitamin E:1.5mg
9.98%
Calcium:89mg
8.9%
Copper:0.14mg
6.77%
Vitamin B1:0.1mg
6.76%
Vitamin B5:0.62mg
6.25%