Creamy Broccoli Tomato Cheese Soup

Total Time
Prep 5 mins
Cook 25 mins

This is an easy soup to make. The tomatoes give it more of a "zing" than other broccoli soups. I usually don't puree it completely smooth, but some prefer it that way.

Ingredients Nutrition


  1. Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
  2. Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
  3. Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
  4. Add salt if needed, to taste.
  5. Serve.
Most Helpful

4 5

This soup was pretty good and easy! The kids and hubby all loved it! I did add in 2 cloves of garlic to the broth and 2 tbsp of cornstarch to the milk to make it thicker. I used cheddar cheese, but unfortunately it did not melt, just clumped. Next time I will try Velveeta and see if that melts better. Overall, a quick and easy soup! Thanks for sharing!

5 5

very good soup! I also added in some fresh garlic and cayenne pepper, I used full-fat milk and chicken broth, thanks for sharing hon!...Kitten:)

5 5

I made this soup since winter seems to have come back to New England! It was great...but let me say I did change a bit. 1st)I added only enough broth to cover the ingredients after adding the tomatoes. I like thickish soups. 2nd) I used 1 cup heavy cream, yummy. I'm on low carb so no problem there. 3rd) I used extra sharp cheddar, and made sure it was finely grated, no curdle effect. No salt was needed. The soup had a wonderful full bodied flavor and was very satisfying. Thank you very much, I shall make this again. Though I have enough to freeze some! Lee