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!