Tomato and Broccoli Soup

Canned diced tomatoes give a different flavor to this broccoli soup.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 100 Calories

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• ½ cup low-fat milk
• salt and ground black pepper to taste
• 2 (14.5 ounce) cans diced tomatoes
• 3 cloves garlic
• 1 (15 ounce) can chicken broth
• 1 pound broccoli crowns, coarsely chopped

Recipe Instructions

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.