Tomato and Broccoli Soup

Tomato and Broccoli Soup
  • 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
  • 1/2 cup low-fat milk
  • salt and ground black pepper to taste


  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.

04/11/2018
Tomato and Broccoli Soup, recipe PT15M PT1H 5 455 calories

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