Cream of Broccoli Soup with Roasted Garlic Crostini

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  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 servings
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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


  1. Preheat oven to 400 degrees F.
  2. Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted.
  3. 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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