Tomato Broccoli Soup Recipes

BROCCOLI AND TOMATO STEW

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem "coins".
• In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
• Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem "coins". Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.

BROCCOLI AND TOMATO BAKE

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.

TOMATO & BROCCOLI SOUP

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.

BROCCOLI & POTATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

BROCCOLI, TOMATO AND CHICKEN SOUP

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.

CREAMY BROCCOLI SOUP (PLANT BASED)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 7 to 10 minutes.
• While the cauliflower is steaming, heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic and saute until softened, about 5 minutes. Remove from the heat.
• Remove cauliflower to a bowl. Place broccoli florets in the steamer insert. Cover and steam until tender, 7 to 10 minutes.
• While the broccoli is steaming, transfer onion mixture to a blender. Add nutritional yeast, coconut milk, and poultry seasoning. Add cauliflower to about the middle of the blender. Add enough vegetable broth to cover the cauliflower. Cover and blend until creamy. Transfer to a soup pot.
• Continue to blend remaining cauliflower with the vegetable broth and add to the soup pot.
• Place broccoli in the blender and cover with a few cups of the cauliflower-broth mixture. Pulse and blend to desired consistency, leaving broccoli either chunky or in small bits, but not fully blended. Add to the pot.
• Season soup with salt and pepper and heat over low until warm, about 5 minutes.

CREAMY BROCCOLI SOUP

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

TOMATO BROCCOLI BAKE

Steps:

• Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

CREAMY BROCCOLI TOMATO CHEESE SOUP

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.