2 pounds broccoli for another use cut into 1-inch florets, stems reserved
4 ounces cream cheese
20 servings croutons for serving
5 cloves garlic unpeeled
3 cups chicken broth low-sodium
2 tablespoons olive oil extra-virgin
20 servings pepper freshly ground
20 servings salt
2 tablespoons butter unsalted melted
Equipment
sauce pan
oven
blender
roasting pan
aluminum foil
Directions
Preheat the oven to 40
Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
Squeeze the garlic cloves from their skins into a blender.
Add the roasted broccoli, cream cheese and broth and puree until smooth.
Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.
