Cream of Broccoli Soup
1 head Broccoli
1 medium Onion, quartered
1 clove Garlic, minced
2 cups Vegetable Broth or Water
1/4 cup unbleached All-purpose Flour
2 1/2 cups Non-dairy Milk
2 tablespoons Soy Sauce
2 teaspoons Basil
Salt and Pepper to taste
Cut the broccoli into florets and slice about 1/4 of the top of each stem. Reserve 1 cup of florets.
Put the broccoli, onion, garlic and broth or water in a large saucepan. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
Carefully pour mixture into a food processor and add the flour. Process until smooth.
Return the soup to the saucepan; add the remaining ingredients and the florets. Cook over medium heat until the soup thickens and is heated thoroughout.