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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This soup is delicious! 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 |
1/2 cup low-fat milk |
salt and ground black pepper to taste |
Directions:
1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
2. Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
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.
4. Stir milk into the soup and return to a simmer.
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.
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