Chock Full Of Broccoli Soup

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 1/2 pounds to 3 broccoli (2 bunches)
2 teaspoons minced garlic
3/4 cup lite silken tofu (about ½ pound), preferably Nasoya
1 teaspoon salt
1 teaspoon to 2 chopped fresh tarragon, optional


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.




If you are a regular reader of these columns, you may recall a previous reference to this soup. I was describing a classic food interaction with my husband: "On the first round, I pureed the soup and added a little tarragon. His reaction? 'There's something weird in it.' The next week, I omitted the tarragon, but left the soup chunky to lower the glycemic index. Response: 'I'd like it better if it were completely pureed.' (My rejoinder: 'I'm going to puree ALL of your food from now on.')"

Here's how things went when I told him I was going to feature the soup this week. Question: "The pureed version?" Answer: "Half-pureed." Response: "I'd go with pureed if I were you." Last laugh: "You'd better watch what you say: Every word is going into my post". Not to discount his opinion altogether, I've made the tarragon optional in the recipe below; but it's a lovely option if you're after something just a little bit different.




Wednesday, February 24, 2010 - 5:35pm


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