Creamy Broccoli Tomato Cheese Soup
"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."
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
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
- 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.
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Reviews
-
Great start and recommend these tweaks to bring out more flavor: - Sautée onion in olive oil for 2-5 mins first (until translucent) and then add garlic + other veggies to sautée a bit as well before ultimately adding broth and tomatoes - Use one full 1 tbsp of curry powder, red pepper flakes and healthy punch of salt / pepper when adding broth. Let those flavors come together in cooking process. - slowly add in shredded cheese while stirring to allow to melt in, then let simmer 5 more minutes - Add pasta or chickpeas to make a more full meal if you like, or grilled cheese on the side Ultimately feel-good winter soup!! -
This soup was pretty good and easy! The kids and hubby all loved it! I did add in 2 cloves of garlic to the broth and 2 tbsp of cornstarch to the milk to make it thicker. I used cheddar cheese, but unfortunately it did not melt, just clumped. Next time I will try Velveeta and see if that melts better. Overall, a quick and easy soup! Thanks for sharing! -
very good soup! I also added in some fresh garlic and cayenne pepper, I used full-fat milk and chicken broth, thanks for sharing hon!...Kitten:)
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I made this soup since winter seems to have come back to New England! It was great...but let me say I did change a bit. 1st)I added only enough broth to cover the ingredients after adding the tomatoes. I like thickish soups. 2nd) I used 1 cup heavy cream, yummy. I'm on low carb so no problem there. 3rd) I used extra sharp cheddar, and made sure it was finely grated, no curdle effect. No salt was needed. The soup had a wonderful full bodied flavor and was very satisfying. Thank you very much, I shall make this again. Though I have enough to freeze some! Lee -
First of all I would definitely recommend using the American cheese over the Cheddar for two reasons. 1: the cheddar did not melt evenly and gave the soup a curdled appearance. 2: The cheddar overpowered all other flavors int he soup. I could not taste the curry or broccoli. I could see the broccoli texture but that was it. It tasted like a tomato cheddar soup. I used fat free half and half to give it richness without alot of extra calories. I used the vegetable broth option and added a bay leaf. This has potential for the family, but unfortunately I will have to tweak to our tastes.
RECIPE SUBMITTED BY
*Parsley*
United States
