Tomato and Broccoli Soup

Name: Tomato and Broccoli Soup recipe
Prep time: 20 min
Cook time: 40 min
Yield: 6 servings
Cuisine: Global
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

by Theo Romero 2 years ago

4.7 (9)

40 minutes

99.8 kcal

13.7 g carbs

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Description

This soup is delicious!

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

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.

Nutrition Facts

serving: 6 servings

calories: 99.8 kcal

carbohydrates: 13.7 g

protein: 4.7 g

saturated fat: 0.5 g

cholesterol: 2.6 mg

sodium: 588.9 mg

fiber: 3.5 g

sugar: 6.1 g