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Quick and easy broccoli soup

This broccoli soup is great for a light lunch, as it doesn’t take too long to make. It’s delicious, nutritious and perfect at any time of year.

I’ve added the goodness of tomatoes, onion and garlic too, so you’ll get a good hit of healthy veggies.

To make this broccoli soup a more substantial meal, simply add some garlic bread, grilled cheese on toast, or savoury muffins.

I love all of these options, and I find my CHEESE AND BACON MUFFINS go really well this soup.

Broccoli and tomato soup in a saucepan, cooking on the stove

This broccoli soup is also an easy dish for when you’re meal prepping. I usually make a big batch and keep some in the freezer for those lazy days when I want a quick meal, but I still want it to be healthy.

Why this broccoli soup is so good

 

  • It really is quick and easy to make – about 30 minutes all up

 

  • Just chop & boil the veggies, then blend with some stock

 

  • This soup is an easy vegetarian option for a “Meatless Monday” meal

 

  • The recipe will make three serves, so it’s economical too!

 

The biggest challenge for me with this soup is getting decent photos! So if you manage to take some, please share them with me. Tag me on Instagram @wendyswaytohealth.

Broccoli and tomato soup in a blender

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Here’s the recipe

 

Broccoli and tomato soup in a saucepan, cooking on the stove
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BROCCOLI SOUP WITH TOMATO


Try this broccoli soup for a delicious and nutritious lunch. Add some crusty bread or savoury muffins to make it a more substantial dinner meal.
Course Soup
Cuisine Australian
Keyword broccoli soup with tomato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 141kcal
Author Wendy, Wendy's Way to Health

Ingredients

  • ½ onion, chopped
  • 1 clove garlic, finely chopped
  • 300-400 grams broccoli, chopped
  • 1 tomato, chopped
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 1 tsp mixed herbs
  • salt & pepper to season

Instructions

  • Peel and chop all of the vegetables.
  • Sautee the onion and garlic in a large saucepan for five minutes over a medium heat.
  • Add the broccoli florets, stock, water and mixed herbs.
  • Bring to the boil and simmer for 10-15 minutes.
  • Add the chopped tomato and continue to simmer for another 5-10 minutes, until vegetables are very soft. 
  • Transfer to a blender, season with salt & pepper and puree until smooth.
    Serve immediately.
Love this recipe? Have you made it?Tag me @wendyswaytohealth and #wendyswaytohealth
Nutrition Facts
BROCCOLI SOUP WITH TOMATO
Amount Per Serving (1 person)
Calories 141 Calories from Fat 22
% Daily Value*
Total Fat 2.4g 4%
Total Carbohydrates 7.1g 2%
Protein 22.7g 45%
* Percent Daily Values are based on a 2000 calorie diet.

**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.

Please read this post about WHY YOU SHOULDN’T COUNT CALORIES for more information

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