You are here: Home » Recipes » Tomato-Broccoli Chowder Tomato-Broccoli Chowder Recipe by Favorite Recipes Press Yield 6 servings This tomato and broccoli soup is full of healthy nutrients and very satisfying. PrintEmail Ingredients 2 -- (10-ounce) cans tomato soup and 2 cups milk or 4 cups of tomato soup1 small onion, finely chopped1 cup celery1/2 cup fresh mushrooms, chopped4 tablespoons butter2 cups cooked rice3 cups broccoli, chopped -- Salt and pepper to taste dash Beau Monde seasoning -- Parmesan cheese, grated Instructions 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).