Light and Easy Recipes and Meal Ideas

Broccoli Vegetable Soup

Calories: 169
Broccoli Vegetable Soup

This post-holiday reset soup is totally delish! Only points are in the parmesan cheese (for all plans).


Recipe makes about 6 two-cup servings.

Yield/Servings: 6 servings Serving Size: 2 cups Total Cook/Prep time: 90 minutes


  • 8 cups (64 oz) fat-free chicken or vegetable broth
  • 1 can whole peeled tomatoes (28 oz can) - roughly pureed in food processor
  • 2 heads fresh broccoli florets (chopped)
  • 1 head cauliflower (chopped)
  • 1 medium onion (diced)
  • 8 cloves of garlic (minced)
  • 5 medium carrots (peeled and sliced)
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp dried fennel seeds
  • 1 tsp dried basil
  • 1 pinch dried oregano
  • salt and pepper to taste
  • 6 tbsp shaved or grated parmesan cheese (1 tbsp per bowl)


Heat a large stock pot on low heat

Sautee the onions and olive oil about 5 minutes - or until the onions turn slightly transluscent 

Add garlic and tomato paste, stir to combine and heat for about 2 minutes more

Add the broth, remaining vegetables and seasonings

Raise heat to bring the soup to a boil, then lower the heat to a simmer

Simmer at least 1 hour but preferrably 2 hours until the vegetables are very soft and tender

Top each bowl with 1 tbsp shaved parmesan

  5 (6 reviews)
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