Tomato Broccoli soup is a cozy, winter special, flavourful, vegan, easy, and most importantly our first freezer-friendly recipe 😉 Ohh yes, folks, This soup can be prepared ahead and stored in a freezer. Also, This recipe is a part of my Freezer Friendly Friday series which starts from today.
I am a soup lover. I love these cozy and spicy soups. I have already shared a classic tomato soup recipe and after that, I got tons of questions about storage suggestions. Well, I was a person (when I was in India) who prepares fresh batches of recipes all the time. However, Canada taught me about food storage.
Facts about soup,
- Historian believes that the recipe was soup was founded around 20000 BC. Before that, there were no waterproof containers.
- The word soup comes from French soupe.
- There are mainly two types of soup – clear soup and thick soup.
- There are a lot of variations of the soup recipes.
Personally, Tomatoes and carrots are my favorite ingredients and I can have soup with a tomato base anytime. I would say this soup recipe one of the best soup recipes that are good to freeze.
Why you will love this recipe,
- It’s vegan – Yes this soup recipe is a vegan recipe.
- It’s easy – Preparing this soup is really easy and quick.
- Instant pot-friendly – This soup can be prepared either in an instant pot or on the stovetop too. The choice is yours.
- Made with minimal ingredients – This is my favorite part! this soup does not require fancy ingredients.
- Freezer friendly – YES! in fact, in this post, I will be focusing on freezer-friendly version of this recipe 🙂
Ingredients
And here is a short list of ingredients used to make this soup.
Vegetables – tomatoes, carrots, onion and broccoli.
spices and seasoning – I used salt and black pepper powder only. You can use red chilli flakes too.
Parsley – totally optional.
water – to boil the veggies. That’s it!
2 ways to prepare this soup
You can either prepare a fresh batch of this soup or plan and freeze ahead.
To prepare a fresh batch of this soup,
Dice tomatoes, onion, carrots, broccoli into medium pieces. Transfer into a pan and add water. add chopped parsley too.
Boil them really well. Add salt and pepper and crush all together into a smooth puree.
Top it with butter or plant based butter substitute and serve hot.
Pressure cooker – You can even prepare this soup in using pressure cooker. Add diced vegetables along with parsley into the cooker, add water and bring them boil for about 2 to 3 whistles on medium flame.
Add seasoning and crush them to a smooth puree. Serve hot.
Freezer friendly version of this soup
And here comes a part I am excited to share 😉
Dice your tomatoes, broccoli, carrots, onion, parsley and transfer into a frezzer friendly container.
Also add salt, pepper and your favorite seasoning. make sure everything is mixed together. Cover the container and freeze it.
for the preparation, take out the container and transfer the frozen elements into an Instant pot.
Add water and turn on “pressure cook” mode. Pressure cook for 10 minutes.
Let the pressure released naturally.
Grind them to a smooth puree. Add butter or plant based butter on the top and serve hot.
How long you can store this soup mix?
I recommend to use within 3 weeks because we have used onions here. Always use freezer friendly container or ziplock bags while storing this soup.
More soup recipes on the blog,
Tomato broccoli soup
Equipment
Ingredients
freeze together,
- 2 medium tomatoes diced
- 1 medium onion diced
- 1½ cup broccoli diced
- 1 medium carrot diced
- salt to taste
- pepper powder to taste
- 1 tablespoon parsley chopped
other
- 2½ cup water to boil veggies
- salted butter you can use plant base butter too
Instructions
to prepare a fresh batch of soup,
- Dice tomatoes, onion, carrots, broccoli into medium pieces. Transfer into a pan and add water.Also add chopped parsley.
- Boil them really well. Add salt and pepper and crush all together into a smooth puree. At thi stage, you can add your type of seasoning too.
- Top it with butter or plant-based butter substitute and serve hot. I am using plant-based butter substitue here.
- Pressure cooker – You can even prepare this soup in using pressure cooker. Add diced vegetables along with parsley into the cooker, add water and bring them boil for about 2 to 3 whistles on medium flame.
- Add seasoning and crush them to a smooth puree. Serve hot.
freezer-friendly version of soup,
- Dice your tomatoes, broccoli, carrots, onion, and transfer into a frezzer friendly container. Also add parsley in the container too.
- Also add salt, pepper and your favorite seasoning. make sure everything is mixed together. Cover the container and freeze it.
- for the preparation, take out the container and transfer the frozen elements into an Instant pot.
- Add water and turn on “pressure cook” mode. Pressure cook for 10 minutes.
- Let the pressure released naturally.
- Grind them to a smooth puree. Add butter or plant-based butter on the top and serve hot. I am using plant-based substitute here.
Video
Notes
- Always use freezer-friendly ziplock bags or containers.
- You can adjust the consistency of the soup as per your liking after grinding it.
- You can add your choice of spices and seasoning apart from just salt and pepper.
[slick-story src=”https://www.priyascurrynation.com/web-stories/freezer-tomato-soup”]
Living at Mumbai never allows us to experience winters. It is mostly warm and we hardly make soups. However we love our broccoli and this soup does tempt me 🙂
Love this freezer friendly soup, and the I’ll have to try this combination of broccoli and tomato, looks delicious!
We have made broccoli soup or tomato soup but have not mixed them together. Sounds delicious.
I have never thought of this combination before, Priya. I don’t know of a single dish in my repertoire the combines broccoli and tomato! I look forward to trying it now that we are in “soup season.“
Thank You David:)
What a fun idea to freeze the chopped veggies so that soup is ready to go quickly! We’ve been making a TON of soups around here recently, and I like the idea of doing the prep work for 2-3 recipes all at once. And this broccoli tomato soup sounds flavorful and healthy – just the kind of soups that we’re looking for during the post-holiday detox season. 🙂
Thank you David 🙂
Priya,
I am a soup lover and eat soup all year long. In fact I published a plant-based soup cookbook last November. I do love your freezer friendly idea. I will definitely give it a try for this broccoli soup. Thanks