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

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!

geckoluvr2000 October 10, 2010

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:)

Kittencal@recipezazz August 23, 2007

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

Nana Lee April 06, 2006