Tomato and Broccoli Soup

Name: Tomato and Broccoli Soup
Cook time: 40 min
Yield: 6 servings
Cuisine: United Kingdom
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

This soup is delicious!

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 2

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

Step: 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.

Step: 4

Stir milk into the soup and return to a simmer.

Step: 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 FACT

Per Serving: 100 calories; protein 4.7g; carbohydrates 13.7g; fat 2.9g; cholesterol 2.6mg; sodium 588.9mg.

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