Broccoli, Tomato And Chicken Soup - cooking recipe

Ingredients

1 1/2 teaspoons olive oil
1/2 large onion, chopped
1 garlic clove, minced
1/2 broccoflower, from Broccoflower Archer (made using broccoli-see note in description for using broccoli in place of Broccoflower Archer)
14 1/2 ounces diced fire-roasted tomatoes
15 ounces chicken broth
1/2 cooked chicken breast, chopped
1/4 teaspoon crushed red pepper flakes (optional depending on your taste)
salt & fresh ground pepper
parmesan cheese (to garnish)
fresh bay leaf (to garnish)

Preparation

Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes.
Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes.
Place broccoli, diced tomatoes, chicken broth, chopped chicken and crushed red pepper if using into the stockpot. Reduce heat to medium-low, bring the mixture to a simmer, and cook 20-30 minutes till heated through.
Season to taste with salt and pepper, garnish with just a bit of parmesan cheese and one or two fresh bay leafs.