Ingredients
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4 thin slices bread cut into 1/4-inch cubes
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3 tbsp vegetable oil, divided
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1 medium onion, chopped
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3 celery stalks, thinly sliced
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1 large head broccoli
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3 cloves garlic, chopped
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1 (32 oz) container low-sodium vegetable broth
Steps
1
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.
2
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.
3
While onion cooks, cut the broccoli into small florets. Cut and remove peel from broccoli stems. Slice stems.
4
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.
5
With immersion blender, purée soup. Season with salt and pepper to taste. Serve soup topped with croutons.
