Broccoli Soup with Cheddar Toast

By MiamiChick

Ingredients

• 1 1/2 Tablespoon extra virgin olive oil
• 1 Medium onion
• 2 Garlic cloves
• 2 Bunches of broccoli (about 3 1/2 pounds)
• 7 Cups of chicken broth
• 1 Teaspoon coarse salt
• 1 Cup milk
• 1/8 Teaspoon cayenne pepper
• 2 Oz. extra sharp cheddar cheese grated
• 8 Thin slices crusty baguette

Preparation

Step 1

Heat oil in a large pot over medium heat. Add onion, garlic and broccoli, cover and cook stirring occasionally until vegetables are soft, about 15 minutes. Add stock and salt, cover raise heat to med high and bring to a boil. Add broccoli florets, reduce heat and simmer until florettes are tender about 10 minutes.
Remove from heat and let cool, puree in food processor, return to pot add milk and cayenne. Cook over med heat, but not to boil.
Heat broiler, divide cheese among bread slices, toast under broiler until melter and golden brown.
Top each bowl with cheese toast and serve.