> 4 thin slices bread cut into 1/4-inch cubes
> 3 tbsp vegetable oil, divided
> 1 medium onion, chopped
> 3 celery stalks, thinly sliced
> 1 large head broccoli
> 3 cloves garlic, chopped
> 1 (32 oz) container low-sodium vegetable broth
Preheat oven to 400°F. In a medium bowl, toss the bread cubes with 1 tbsp oil and season with salt and pepper. Spread out on a parchment-lined sheet pan. Bake 8–10 min., until golden brown and crispy, stirring once halfway through. Remove from oven.
Meanwhile, in a large pot, heat remaining 2 tbsp oil on medium. Add the onion and celery. Season with salt. Cook 6–7 min., until vegetables begin to soften, stirring occasionally.
While onion cooks, cut the broccoli into small florets. Cut and remove peel from broccoli stems. Slice stems.
Add garlic to pot and cook 2 min., until golden, stirring often. Add broccoli florets and stems and broth. Partially cover and heat to a boil on high. Reduce heat and simmer 15 min., until broccoli is very tender.
With immersion blender, purée soup. Season with salt and pepper to taste. Serve soup topped with croutons.