Quick and easy broccoli & tomato 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

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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!

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.

Leafy green veggies (like broccoli) and tomatoes are on my list of EVERYDAY HEALTHY BRAIN FOODS. Make sure you grab the free infographic at the end of the post 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 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.

4.7 from 9 votes

Print Pin

Course: Soup

Cuisine: Australian, International

Keyword: broccoli soup, broccoli soup with tomato, tomato broccoli soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 141kcal

Author: Wendy Hodge, Wendy's Way to Health

Ingredients

½ onion, chopped
1 clove garlic, finely chopped
300-400 g 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.