Recipe Tomato Broccoli Soup
Heat the oil in a large saucepan.
Recipe tomato broccoli soup. Reduce heat slightly and cook until broccoli is very tender. Puree using an immersion blender blender food processor until desired consistency. Drizzle with olive oil and season with salt and pepper.
Bring to a boil. Remove from heat and strain broccoli and onions. Add the tomatoes and stock bring to the boil cover and cook for 15 minutes until the broccoli is tender.
Add the broccoli and cook for a further 2 minutes. Blend until all are smooth. In a medium pan over medium high heat sauté onions and garlic in 1 tablespoon butter until softened.
Stir to combine and cook for 5 minutes until hot. In a 350 degree oven roast tomatoes for about 20 minutes in a sauce pot add the stock and broccoli and bring to a boil cooking the broccoli until very tender in another sauce pot melt the butter add diced celery and onions to melted butter and saute for about 5 minutes this is your roux. Once pasty and thick add in half and half and chicken stock.
Pour mixture into a saucepan add the 3 4 cup of broccoli and simmer on a medium low setting for 20 25 min. In a large pot cook remaining butter with flour to create a roux 3 4 minutes. Reduce heat to medium low bring the mixture to a simmer and cook until the broccoli is completely softened 30 to 40 minutes.
Cook the remainder of broccoli and onions until soft. Place broccoli diced tomatoes and chicken broth into the stockpot. Bake for 10 minutes until tender and browned a bit.