"This soup is delicious!" — SAHARA836
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broccoli crowns, coarsely chopped
2 (14.5 ounce) cans
1 (15 ounce) can
salt and ground black pepper to taste
I liked this soup a lot. I wasn't sure at first, but it grows on you, you have to give it a try. It was easy to make, pureed nicely. And what's best it was very satisfying.
I made minor changes:
1) to make it vegetarian I used seasoned water instead of chicken stock. a veggie stock would work as well.
2) added basil
3) served with a dab of unflavored yogurt in the middle (if you love sour cream as much as I do, this is a nice substitution to avoid heart attack)
4) topped with fried mushrooms (seasoned with salt, black pepper, parsley flakes and garlic powder) This adds a bit of a kick and crunch :)
I used water instead of chicken broth, and soy milk instead of cow's milk. Instead of pureeing this smooth, I left it chunky, the way my family prefers! This is a "comfort" food. Thanks for the recipe!
Really quite good....very few ingredients and all I had on hand...fresh broccoli a must. I used fat free/low sodium chicken broth and fat free half and half instead of the milk. Pureed in batches in my food processor and served with red hot pepper flakes on mine. Very hearty and healthy with all of the broccoli and all of the fat free ingredients. I really enjoyed it and it was super quick to make. Thanks!
Unique flavor. I enjoyed this.
This was really good but it was too thick for me, next time I will use more liquid.
what great flavour and a great way to get your veggies. I used to say I don't like cooked broccoli, I like it now!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Broccoli Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
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