Tomato Broccoli Soup Recipes

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CREAMY BROCCOLI TOMATO CHEESE SOUP



Creamy Broccoli Tomato Cheese Soup image

This is an easy soup to make. The tomatoes give it more of a "zing" than other broccoli soups. I usually don't puree it completely smooth, but some prefer it that way.

Provided by Parsley

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 large white onion, finely chopped
1 lb broccoli floret
1 (14 1/2 ounce) can diced tomatoes, undrained
4 1/2 cups vegetable broth (or chicken broth)
1/4 teaspoon pepper
1/8 teaspoon curry powder
1 1/2 cups low-fat milk (or half and half)
1 -1 1/2 cup shredded cheddar cheese (or shredded American cheese)
salt, if needed, to taste

Steps:

  • Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
  • Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
  • Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
  • Add salt if needed, to taste.
  • Serve.

Nutrition Facts : Calories 151.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 22.8, Sodium 313.7, Carbohydrate 14.1, Fiber 1.3, Sugar 6.9, Protein 9.8

BEST BROCCOLI SOUP



Best Broccoli Soup image

Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

BROCCOLI, TOMATO AND CHICKEN SOUP



Broccoli, Tomato and Chicken Soup image

It is cold out and we had half of recipe #258128 (made with broccoli) and a chicken breast left from last night so what to do but make soup. While I used what was left from recipe #258128 ***you could substitute 1/2 pound broccoli and 1 to 2 teaspoons balsamic vinegar.***

Provided by Debbwl

Categories     Chicken

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons olive oil
1/2 large onion, chopped
1 garlic clove, minced
1/2 broccoflower, from Broccoflower Archer (made using broccoli-see note in description for using broccoli in place of Broccoflower Archer)
14 1/2 ounces diced fire-roasted tomatoes
15 ounces chicken broth
1/2 cooked chicken breast, chopped
1/4 teaspoon crushed red pepper flakes (optional depending on your taste)
salt & fresh ground pepper
parmesan cheese (to garnish)
fresh bay leaf (to garnish)

Steps:

  • 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, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
  • Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.

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