Cream of Broccoli Soup.

Makes: 6 | Prep Time: 15 min. | Cook Time: 15 min.

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Ingredients

  • 4 cups vegetarian chicken broth
  • 4 small yellow onions, chopped
  • 1/3 cup chopped green bell pepper
  • 4 cups sliced Broccoli florets
  • 12 ounces (1 package) lite silken tofu
  • 3 cloves garlic, peeled1 large shallot, chopped
  • 1 cup nutritional yeast
  • 2 tablespoons Barbara's mashed potato flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons tamari lite
  • 1 teaspoon Bragg Aminos
  • 2 tablespoons chopped Italian flat leaf parsley
  • 1 cup frozen corn, thawed (optional)

Directions

  1. Combine broth, onions, pepper and broccoli in a 6-quart saucepan.Bring to a boil, reduce heat and simmer 5 minutes.
  2. Place tofu in food processor and blend.Add garlic, shallots, yeast and potato flakes, and process.
  3. With a slotted spoon, remove solids from broth and add to the tofu mixture.Process to blend.
  4. Spoon into the hot broth, stirring after each addition.
  5. *(Add 1 cup frozen corn, thawed) In a small bowl, blend cornstarch with cold water and add to the soup with tamari, aminos and chopped parsley.
  6. Simmer 12 minutes, stirring occasionally.