Tomato Broccoli Soup Recipes

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TOMATO & BROCCOLI SOUP



Tomato & Broccoli Soup image

A flavorful tomato soup with broccoli and rice, ready in 15 minutes? It is indeed possible-and (even better) it's a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 7 servings, 1 cup soup and 5 crackers each.

Number Of Ingredients 6

2 cans (14-1/2 oz. each) chicken broth
1 cup tomato juice
1 env. GOOD SEASONS Italian or Garlic & Herb Dressing Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 cup cooked rice
saltine crackers

Steps:

  • Mix broth, tomato juice and dressing mix in large saucepan with wire whisk until well blended. Add broccoli and rice; mix well.
  • Bring to boil on high heat. Reduce heat to medium; simmer 5 min.
  • Serve with crackers.

Nutrition Facts : Calories 140, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CREAMY BROCCOLI TOMATO CHEESE SOUP



Creamy Broccoli Tomato Cheese Soup image

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.

Provided by Parsley

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
  • Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
  • Add salt if needed, to taste.
  • Serve.

Nutrition Facts : Calories 151.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 22.8, Sodium 313.7, Carbohydrate 14.1, Fiber 1.3, Sugar 6.9, Protein 9.8

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
  • Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
  • Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

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

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.

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