Tomato and Broccoli Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic
• 1 pound broccoli crowns, coarsely chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 (15 ounce) can chicken broth
• 1/2 cup low-fat milk
• salt and ground black pepper to taste

1. Heat olive oil in a stockpot over medium heat.
2. Cook and stir onion in hot oil until softened, about 5 minutes.
3. Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
4. Place broccoli, diced tomatoes, and chicken broth into the stockpot.
5. Reduce heat to medium-low, bring the mixture to a simmer, and cook until the broccoli is completely softened, 30 to 40 minutes.
6. Stir milk into the soup and return to a simmer.
7. Pour the soup into a blender, filling the pitcher no more than halfway.
8. Hold the lid of the blender firmly in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
9. Puree in batches until smooth and pour into a serving dish.
10. Season with salt and black pepper to serve.

olive oil, onion, garlic, broccoli crowns, tomatoes, chicken broth, lowfat milk, salt

Taken from allrecipes.com/recipe/tomato-and-broccoli-soup/ (may not work)