Sour Cream Soup
Creamy, tangy, and irresistibly comforting, this Sour Cream Soup is a delightful twist on classic soup recipes, perfect for cozy evenings. Featuring a velvety base of sautéed onions, garlic, and a lightly thickened broth, this soup is elevated with tender potatoes, sweet grated carrot, and the bold herbal notes of fresh dill. The star ingredient—rich sour cream—adds a signature tanginess, while a splash of lemon juice brightens the flavors. This easy-to-make soup comes together in just 45 minutes and strikes the perfect balance between hearty and refreshing. Served warm and garnished with fresh dill, it pairs wonderfully with crusty bread or crackers for a satisfying meal. Ideal for soup lovers seeking something unique, this recipe is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 medium, peeled and diced potatoes
- 1 medium, peeled and grated carrot
- 1 bay leaf
- 1 tablespoon, chopped (plus extra for garnish) fresh dill
- 1.5 cups sour cream
- 1 tablespoon lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the finely chopped yellow onion and sauté until soft and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes, ensuring the flour does not brown.
Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Increase the heat to bring the mixture to a gentle boil.
Add the diced potatoes, grated carrot, bay leaf, and fresh dill to the pot. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
In a separate bowl, whisk the sour cream with the lemon juice. Slowly ladle 1 cup of the hot soup broth into the sour cream mixture, whisking constantly to temper it and prevent curdling.
Pour the tempered sour cream mixture back into the soup, stirring well to combine. Do not let the soup boil after adding the sour cream, as it may curdle.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with extra chopped fresh dill. Serve warm with crusty bread or crackers if desired.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 9.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
