Tomato and Broccoli Soup recipe
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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 caloriescarbohydrate: 13.7 gcholesterol: 2.6 mgfat: 2.9 gfiber: 3.5 gprotein: 4.7 gsaturatedFat: 0.5 gservingSize: -sodium: 588.9 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Tomato and Broccoli Soup
Directions
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Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
Stir garlic through the onion, cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
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.
Stir milk into the soup and return to a simmer.
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.