Chock Full Of Broccoli Soup

• 2 1/2 pounds broccoli to 3, 2 bunches
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped onion
• 2 teaspoons minced garlic
• 4 cups low sodium chicken broth to 5
• 2 tablespoons mellow white miso or sweet
• 3/4 cup silken tofu lite, about 1/2 pound, preferably Nasoya
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh tarragon to 2 chopped, optional

1. Separate broccoli florets from stems. Cut florets into bite-sized pieces; trim and peel stems, and cut into bite-sized pieces.
2. 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.
3. 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.
4. Remove from heat and whisk in miso; allow to cool 5 minutes.
5. 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.

broccoli, extravirgin olive oil, onion, garlic, chicken broth, mellow white miso, silken tofu lite, salt, freshly ground black pepper, tarragon

Taken from www.yummly.com/recipe/Chock-Full-Of-Broccoli-Soup-1652392 (may not work)