Tomato Broccoli Soup Recipe

Tomato Broccoli Soup Recipe

This delicious tomato broccoli soup recipe takes about 20 mins to cook using broccoli, canned crushed or diced tomatoes, and many simple and nutritious ingredients! It’s a quick, tasty and hearty soup!

This broccoli & tomato soup is a one-pot meal with budget-friendly ingredients making it accessible yet delicious for everyone! You can customize it however you want and include pasta to make it even more hearty & filling or omit it to make it low-calorie or gluten-free!

Broccoli Tomato Soup

Recipe for Tomato Broccoli Soup

If you ever have a can of crushed tomatoes (or diced tomatoes) sitting in your cupboard for a long time, this tomato & broccoli soup recipe is perfect to make with it.

This is a one-pot recipe that requires very little effort and is great for meal prepping. It’s also great for fitting many vegetables into one dish.

This broccoli & tomato soup is savoury, rich, and flavourful! It’s perfect for meal-prepping as well!

Cheap Lazy Vegan Tomato Broccoli Soup

Ingredients

  • Broccoli
  • Tomatoes (canned)
  • Oil
  • Pasta of choice
  • Vegetable bouillon cube
  • Italian seasoning (or dry basil)
  • Sugar
  • Lemon juice
  • Extra Vegetables of choice:
    • Onion
    • Garlic
    • Carrots
    • Black beans
    • Mixed vegetables (optional / frozen)

The tomato & broccoli soup recipe is vegetarian, plant-based, vegan, and nut-free.

To make the recipe gluten-free, simply use gluten-free pasta or omit the pasta.


Tomato Broccoli Soup

How To Make Tomato Broccoli Soup

To start making your tomato and broccoli soup, heat oil in a large pot on medium-high heat and add diced onions and minced garlic. Saute for a couple of minutes.

Add finely chopped broccoli and carrots and cook for a couple of minutes.

Add in frozen mixed vegetables or any other vegetables you want to add.

Add canned crushed or diced tomatoes then fill the can with water and add that into the pot as well. Add the rest of the water and turn the heat up to high.

Crumble in the vegetable bouillon and add basil or Italian seasoning. Mix well.

Let this come to a boil. When it comes to a boil, add dry pasta, black beans and sugar. Mix it again and let it come to a boil again.

Cook until pasta is completely cooked, adding more water and spices if needed.

At the very end, turn the heat off and add lemon juice.

Add salt and pepper to taste.

Watch me make it on YouTube here.

Tomato Broccoli Soup

Tomato Broccoli Soup

This delicious tomato broccoli soup recipe takes about 20 mins to cook with broccoli, tomatoes, pasta and veggies! It's a quick, tasty and hearty soup!
Print Pin Rate
Course: Soup
Cuisine: Vegan
Keyword: low calorie, one pot, soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 281kcal

Equipment

  • Pot
  • Knife and cutting board
  • Spatula

Ingredients

  • 1 head broccoli chopped finely
  • 1 can Tomatoes 28oz can of crushed or diced tomatoes + one can full of water
  • 1 tsp oil
  • 1/2 onion sliced thinly
  • 2 cloves garlic minced
  • 2 carrots chopped finely
  • 1 cup mixed vegetables or frozen mixed vegetables of choice (optional)
  • 2 cups water
  • 1 cup Pasta dry pasta, of chioce
  • 1 can black beans rinsed and drained
  • 1/2 vegetable bouillon cube crumbled
  • 1 tbsp Italian seasoning dry basil
  • 1 tsp sugar
  • 1 tbsp lemon juice

Instructions

  • To start making your tomato broccoli soup, heat oil in a large pot on medium-high heat and add diced onions and minced garlic. Saute for a couple of minutes.
  • Add finely chopped broccoli and carrots and cook for a couple of minutes.
  • Add in frozen mixed vegetables or any other vegetables you want to add.
  • Add canned crushed or diced tomatoes then fill the can with water and add that into the pot as well. Add the rest of the water and turn the heat up to high.
  • Crumble in the vegetable bouillon and add basil or Italian seasoning. Mix well.
  • Let this come to a boil. When it comes to a boil, add dry pasta, black beans and sugar. Mix it again and let it come to a boil again.
  • Cook until pasta is completely cooked, adding more water and spices if needed.
  • At the very end, turn the heat off and add in lemon juice.
  • Add salt and pepper to taste.

Nutrition

Calories: 281kcal | Carbohydrates: 55g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 126mg | Potassium: 716mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5587IU | Vitamin C: 97mg | Calcium: 101mg | Iron: 3mg

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