Cream of Broccoli Soup with Roasted Garlic Crostini

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 French baguette, cut crosswise into 1/2-inch thick slices
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 2 cups steamed broccoli
  • 3 cups reduced-sodium vegetable or chicken broth
  • 1 (12-ounce) can evaporated milk
  • Salt and freshly ground black pepper
  • 1/3 cup roasted garlic cloves
Directions

Preheat oven to 400 degrees F.

Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted.

Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup.


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