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Categories:Viewed: 48 - Published at: 2 years ago
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
Method
- 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, 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.
- Stir milk into the soup and return to a simmer.
- 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.
