Tomato-Broccoli Chowder

  • Yield: 6 servings


2-- (10-ounce) cans tomato soup and 2 cups milk or 4 cups of tomato soup
1small onion, finely chopped
1cup celery
1/2cup fresh mushrooms, chopped
4tablespoons butter
2cups cooked rice
3cups broccoli, chopped
-- Salt and pepper to taste
dash Beau Monde seasoning
-- Parmesan cheese, grated


  1. In a large saucepan add the milk to tomato soup and heat at low temperature, stirring occasionally.  Saute onions, celery and mushrooms in butter until tender.  Add this mixture, rice, broccoli and seasonings to soup and simmer for 30 minutes.  Serve in individual bowls and sprinkle each with grated Parmesan cheese.


Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).