Tomato and Broccoli Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic
1 pound broccoli crowns, coarsely chopped
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can chicken broth
½ cup low-fat milk
salt and ground black pepper to taste

Nutrition Info

99.8 calories
carbohydrate: 13.7 g
cholesterol: 2.6 mg
fat: 2.9 g
fiber: 3.5 g
protein: 4.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 588.9 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.

  2. Stir garlic through the onion, cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.

  3. Place broccoli, diced tomatoes, and chicken broth into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook until the broccoli is completely softened, 30 to 40 minutes.

  4. Stir milk into the soup and return to a simmer.

  5. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender firmly in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving dish. Season with salt and black pepper to serve.

Recipe Yield

6 servings

Recipe Note

This soup is delicious!

Do you like the recipe? Share this tasty recipe!