Creamy Broccoli Tomato Cheese Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
3. Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
4. Add salt if needed, to taste.
5. Serve.
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