Cream of Broccoli Soup with Roasted Garlic Crostini

Name: Cream of Broccoli Soup with Roasted Garlic Crostini
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters steamed broccoli; 1 carrot, peeled and chopped; 118 milliliters chopped celery; 340 grams evaporated milk; 1 slice French baguette, cut crosswise into 1/2-inch thick slices; 2 cloves garlic, minced; 79 milliliters roasted garlic cloves; 710 milliliters reduced-sodium vegetable or chicken broth; 2 teaspoons olive oil; 118 milliliters chopped onion; 4 servings Salt and freshly ground black pepper

The recipe Cream of Broccoli Soup with Roasted Garlic Crostini is ready in about 23 minutes and is definitely an outstanding vegetarian option for lovers of Mediterranean food. One portion of this dish contains around 13g of protein, 10g of fat, and a total of 233 calories. For $1.34 per serving, you get a main course that serves 4. It is perfect for Autumn. Head to the store and pick up evaporated milk, roasted garlic cloves, onion, and a few other things to make it today.

Instructions

Preheat oven to 400 degrees F.

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Oven

Arrange bread slices on a baking sheet.

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Bread

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Baking Sheet

Bake for 6 minutes, until toasted.

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Oven

Meanwhile, in a large stock pot, heat olive oil over medium heat.

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Olive Oil

Stock

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Pot

Add onion, celery, garlic, carrot, and broccoli.

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Broccoli

Carrot

Celery

Garlic

Onion

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.

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Vegetable

Broth

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Immersion Blender

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.

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Salt And Pepper

Whole Garlic Cloves

Milk

Spread mixture on toasted bread and serve with soup.

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Soup

Bread

Equipment

Ingredients

Servings:

473milliliters

steamed broccoli 1

carrot, peeled and chopped 118milliliters

chopped celery 340grams

evaporated milk 1slice

French baguette, cut crosswise into 1/2-inch thick slices 2cloves

garlic, minced 79milliliters

roasted garlic cloves 710milliliters

reduced-sodium vegetable or chicken broth 2teaspoons

olive oil 118milliliters

chopped onion 4servings

Salt and freshly ground black pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 60 dollars per bottle.