Sometimes the most simple ingredients make the best ever meals. I made this tomato soup from end of the season garden bed clean out. It was delicious, nutritious, simple to make, and frugal too. All you need is cherry tomatoes, onion, ginger, broccoli, and seasonings, and a very refreshing soup come together quickly on busy weeknights.
I’ve made several versions of tomato soup over the years but this one is my favorite now and the easiest you can imagine. I used a mix of yellow pear tomatoes, red cherry tomatoes and sun gold cherry tomatoes. Although, you can make this soup with any variety of tomatoes that you have handy but the flavor will be different. The cherry tomatoes I used were on the sweeter side so I added 1/2 fresh red hot chili pepper. This was also home grown and gave the soup a nice color and heat. So taste your own batch of tomatoes and then decide whether you need chili or not.
No need to cut the cherry tomatoes in half. Let them cook for few minutes, with onion, ginger and basic seasonings and then blend. In no time at all and with barely any effort, you will have a delicious and healthy soup on your table. Since the base soup was made with just cherry tomatoes, I tossed in blanched broccoli to add a colorful contrast and texture. It may be a very simple recipe but it’s incredibly tasty, fresh and satisfying, especially when served with a crusty bread or grilled cheese sandwich.
I hope you all really love this soup as much as we do! Be sure to come back and leave me feedback if you happen to make it!
A simple, healthy and delicious soup recipe with assorted cherry tomatoes and broccoli.
Ingredients
- 900 g assorted cherry tomatoes or use 1 28oz can of tomatoes
- 300 gm bite size broccoli florets
- Salt to taste
- 1 cup, roughly chopped onion
- 1 tsp black peppercorn
- 1/4 red hot chili (optional) I had it in my garden so added for color and to make the soup spicy
- 1" ginger, roughly chopped
- 3 cups water
- 1 tbsp. olive oil
Instructions
- In a stockpot, heat oil over medium heat.
- Add onion and ginger. Cook until softened but not browned, about 5-7 minutes.
- Add cherry tomatoes (or if using canned tomatoes), red hot chili pepper (if using) salt and 1 cup water.
- Cover pot, cook over medium heat, until tomatoes are soft (canned tomatoes doesn't take longer to get soft).
- While the tomatoes are cooking, bring a pot of water to a boil and add a few big pinches of salt.
- Add broccoli florets and blanch for 1 minute until they are bright green and fork tender, but still slightly crispy.
- Drain broccoli. Scoop out and set aside.
- Once the tomatoes are cooked, remove the pot from heat. Add about 2 1/2 cups hot water and puree with an immersion blender or (or carefully, using a blender) until smooth.
- Taste, adjust seasoning with salt and pepper, as necessary.
- Ladle the pureed hot soup in the bowls, add in broccoli. Serve with bread.
I am linking this recipe to Cookonceeattwice @ Corina’s blog and also to Cookblogshare.
Angie@Angie's Recipes
Simple but very comforting and tasty. And I also love the colour contrast of red and green.
amrita
The texture of the soup is creamy and I love the addition of broccoli…I think it’s a star ingredient
Monika Dabrowski
This soup looks really pretty and sounds warming and delicious!
Corina Blum
It sounds like a delicious warming soup and I love the addition of the broccoli too! Thanks for sharing with #CookOnceEatTwice!
sheenam | thetwincookingproject.net
This looks really healthy and delicious.
Nickki
I love easy, quick and fresh soups like this – looks divine!
Pankti
Wow!! I have recently discovered broccoli and use it to make a soup with cashew.. Using it in tomato soup sounds lovely..
Blackswan
This is such a hearty soup dear! Love it! xoxo
judee
I often use cherry tomatoes in my tomato soups. I love the introduction of broccoli to this simple soup.