Broccoli, Tomato And Chicken Soup

• 1 1/2 teaspoons olive oil
• 1/2 large onion, chopped
• 1 garlic clove, minced
• 1/2 broccoflower, from Broccoflower Archer (made using broccoli-see note in description for using broccoli in place of Broccoflower Archer)
• 14 1/2 ounces diced fire-roasted tomatoes
• 15 ounces chicken broth
• 1/2 cooked chicken breast, chopped
• 1/4 teaspoon crushed red pepper flakes (optional depending on your taste)
• salt & fresh ground pepper
• parmesan cheese (to garnish)
• fresh bay leaf (to garnish)

1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
2. Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
3. Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
4. Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.

olive oil, onion, garlic, broccoflower, tomatoes, chicken broth, chicken, red pepper, salt, parmesan cheese, bay leaf

Taken from www.food.com/recipe/broccoli-tomato-and-chicken-soup-492632 (may not work)