06 January 2011

Vegan Cream of Broccoli Soup

This recipe comes from a Blog on blogspot called "One Perfect Bite"

Check their site out as it has such great recipes!

I have some left over silken tofu in my fridge and a bag of chopped broccoli florets. I don't want them to go bad so I googled Broccoli and Silken Tofu and I was lucky enough to find this recipe.

Here is the Vegan Cream of Broccoli Soup


1 tablespoon vegetable oil

2 cups (14 to 16-oz.) thinly sliced onions

2 tablespoons (about 6 cloves) coarsely chopped garlic

1 (12-oz.) box lite silken tofu

1-1/2 to 2 pounds broccoli florets

2 (14.5-oz.) cans vegetable broth

1/2 cup water

Salt and pepper to taste

Fresh lemon juice to taste (optional)

1) Heat oil in a large skillet set over medium-high heat. Add onions; cook covered, stirring occasionally until onions are caramelized. Remove onions to bender jar. Add garlic to skillet; cook until garlic is fragrant. Add to blender jar. Puree. Add tofu. Pulse to combine. Return to skillet.

2) Add broccoli, vegetable stock and water to skillet containing onion-tofu mixture. Bring to a simmer; cover and cook for 10 minutes. Transfer broccoli, in batches to a blender jar. Puree. Season to taste to with salt, pepper and lemon juice if using.  Yield: 6 servings.

One Perfect Bite finds that this recipe needs quite a bit of salt but I am going to see if I can find a salt alternative as we are trying to lower our salt intake. If anyone has any suggestions or ideas - please send them along!


  1. Lemon juice makes a delicious addition to broccoli soup.


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