Tomato Broccoli Soup

6- 8 servings.

This delicious soup is one of my favorites. It is quite nutritious and light. The wasabi powder gives it a distinct flavor. I serve it hot or cold depending on the menu.  


  • 3 tablespoons extra- virgin olive oil
  • 1 onion, peeled, coarsely chopped
  • 3 cloves garlic peeled, sliced
  • 1 pound ripe tomatoes
  • 1 bunch broccoli
  • 3 cups chicken broth
  • ½ teaspoon wasabi powder
  • Kosher salt
  • Freshly ground black pepper


  1. In a medium saucepan heat the oil. Add the onion and the garlic. Sautee over low heat until soft.
  2. Rinse the tomatoes, core and cut in half. Squeeze gently to remove seeds. (Some will remain.) Cut the tomatoes into pieces.
  3. Cut the florets off the broccoli. Peel the stems and cut into pieces.
  4. Add tomatoes, broccoli and 2½ cups of broth to the onions. Bring to a boil over high heat. Reduce the heat and cook covered for about 35 minutes or until broccoli is soft.
  5. Cool a bit. Puree very well, in batches, in a blender. The longer you puree it the smoother the soup will be (See Note)
  6. Adjust the consistency, as needed, with the reserved ½ cup of broth. Season to taste with wasabi powder, salt and pepper.


If you like a creamy, silky texture in this soup, I am afraid you will have to strain it through a medium mesh sieve, pushing the solids with the back of a ladle to obtain as much puree as possible. Be sure to scrape the underside of the sieve and discard the pulp.

The best way to seed tomatoes is to cut in half and gently squeeze. Some seeds will remain.