Lo-Cal Creamed Onion Soup
A light, flavorful creamed onion soup with a hint of sherry, perfect for a comforting low-calorie appetizer or light meal for any occasion.
Ingredients
Instructions
- Over medium heat, melt margarine; add onions and garlic. Saute, stirring occasionally 2 to 3 minutes.
- Sprinkle flour and stir quickly for 1 minute.
- Gradually add water, sherry and broth mix, stirring to dissolve.
- Bring to a boil.
- Reduce heat to low; stir in milk and cook until slightly thickened, about 20 minutes.
- Remove 1 cup from the pan and in a small bowl, combine sour cream.
- Mix well.
- Add it to the cooked mixture; heat 2 or 3 minutes.
Tips & Substitutions
To enhance the flavor of this Lo-Cal Creamed Onion Soup, consider using fresh herbs like thyme or parsley. For a gluten-free version, substitute the margarine with olive oil and use a gluten-free broth mix. If you prefer a creamier texture, use full-fat sour cream instead of low-fat. Make sure to sauté the onions until they're translucent for a sweeter taste.
Serving Suggestions
Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs. It pairs beautifully with crusty whole-grain bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Megan'S Chili for a satisfying combination.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of water or milk to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Creamed Onion Soup contains roughly 558 calories, with 11g protein, 59g carbohydrates, and 32g fat. It is an excellent source of vitamin C (26% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 680mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Prepare it completely, cool it down, and store it in the refrigerator. Reheat gently before serving. The flavors may deepen after a day in the fridge, making it even tastier.
Can I freeze the soup?
Freezing the soup is not recommended because the texture of the cream and milk may change upon thawing. However, you can freeze the base without the dairy, and then add milk and sour cream after reheating.
Is there a vegetarian version of this soup?
Absolutely! To make a vegetarian version, use vegetable broth instead of beef broth and skip the dry sherry. You can enhance the flavor with additional herbs and spices, maintaining the essence of the soup while keeping it meat-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).