Broccoli Cheddar Soup with Fresh Dill


2 tbsp oil

1 small white or yellow onion, diced

1 clove garlic, minced

3-4 cups chopped broccoli florets

4 cups vegetable broth

1 package (300 g) silken/soft tofu

1 cup plain Greek yogurt or sour cream

1/4 cup fresh dill, stems removed

1 cup grated cheddar cheese

1/4 tsp finely ground pepper


1.  Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 2 minutes. Add the broccoli florets and sauté for another 2-3 minutes.
2.  Pour in vegetable broth and bring to a boil over high heat. Reduce heat to medium-low and simmer for about 10 minutes or until broccoli is fork-tender.
3.  Remove from heat and add tofu, Greek yogurt or sour cream, and dill. Using a blender, blend until smooth.
4.  Stir in grated cheese and pepper.