Instructions: Combine onion, potato, and stock in a pot over medium heat. Bring to a boil, then lower heat and simmer, covered, for 10 minutes. Add broccoli, thyme, and basil; cook for 20 more minutes. Puree tofu and flour in a food processor or blender. Add to soup and thicken over very low heat for 5 minutes, stirring frequently. Add pepper and soy sauce, then serve.

Garnish with scallions and almonds, if desired.

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