Best Tomato And Broccoli Soup Recipes

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

Ingredients

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.

TOMATO AND BROCCOLI SOUP

Tomato and Broccoli Soup image

This soup is delicious!

Provided by SAHARA836

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 8

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

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, 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.

Nutrition Facts : Calories 99.8 calories, Carbohydrate 13.7 g, Cholesterol 2.6 mg, Fat 2.9 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 0.5 g, Sodium 588.9 mg, Sugar 6.1 g