By
Stephanie Kinturi
| Servings |
people
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Ingredients
- 4 Tbsp butter or margarine
- 1 whole white onion diced
- 3 Tbsp all-purpose flour
- 4 cups 98% fat free, low sodium chicken broth (about 32 oz)
- 1 16-oz package frozen broccoli thawed
- 1/2 cup fat free sour cream
- 1 - 2 pinches salt and pepper to taste
Ingredients
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Instructions
- Melt the butter in a large soup pot over medium high heat
- Sauté the onions in the butter until tender. Add the flour and whisk until incorporated (mixture will be lumpy). Gradually whisk in the chicken broth and stir until free of lumps.
- Add the broccoli and simmer for 20 minutes until thickened.
- Transfer soup to a blender and puree until creamy and most of the chunks a broken down. (Be careful as soup is hot. Hold a dishtowel on top of the lid to prevent burns from steam.)
- Add the sour cream and season with salt and pepper. Stir to combine.
- Serve with a sandwich or slice of whole grain toast.
Recipe Notes
*This soup freezes well for up to 3 months.
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