Chock Full Of Broccoli Soup

Chock Full Of Broccoli Soup

Chock Full Of Broccoli Soup

30 minutes

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Details
  • Servings:   4
  • Vegetarian:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 pounds to 3 broccoli (2 bunches)
  • 4 cups to 5 low-sodium chicken broth
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons sweet or mellow white miso
  • 2 cups chopped onion
  • 1 teaspoon salt
  • 3/4 cup lite silken tofu (about ½ pound), preferably Nasoya
  • 1 teaspoon to 2 chopped fresh tarragon, optional
Instructions

Separate broccoli florets from stems.

Cut florets into bite-sized pieces; trim and peel stems, and cut into bite-sized pieces.

Place soup pot over medium heat and add oil; when hot, add onions and broccoli stems, and stir well to coat with oil. Reduce heat to low and cook, covered, for 8 to 10 minutes, or until onions are translucent and tender. Uncover, add garlic, blend well, and cook 1 minute longer.

Add florets and chicken broth; bring to boil over high heat. Reduce heat to low and simmer, covered, for 10 to 15 minutes, or until broccoli is tender.

Remove from heat and whisk in miso; allow to cool 5 minutes.Puree half the soup in several batches in blender, adding some tofu with each batch. Return pureed soup to the pot; stir well to blend. Thin with additional chicken broth, if desired.

Add salt, pepper, and tarragon, if using.

Serve immediately.

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