Tomato and Broccoli Soup

1. 1

   Heat olive oil in a stockpot over medium heat.

2. 2

   Cook and stir onion in hot oil until softened, about 5 minutes.

3. 3

   Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.

4. 4

   Place broccoli, diced tomatoes, and chicken broth into the stockpot.

5. 5

   Reduce heat to medium-low, bring the mixture to a simmer, and cook until the broccoli is completely softened, 30 to 40 minutes.

6. 6

   Stir milk into the soup and return to a simmer.

7. 7

   Pour the soup into a blender, filling the pitcher no more than halfway.

8. 8

   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.

9. 9

   Puree in batches until smooth and pour into a serving dish.

10. 10

    Season with salt and black pepper to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.