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    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 8 minutes Yield: 4 servings

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