Light and Easy Recipes and Meal Ideas
Broccoli Vegetable Soup
Calories: 169 •
Nutrition
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.
Ingredients
- 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)
Directions
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
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