- 5 minutes
- 20 minutes
Combine broccoli, garlic, and vegetable stock in a large pot and bring to a simmer over high heat. Cook covered for 15 minutes, or until the broccoli and garlic are soft. Allow to cool.
Working in batches puree the soup in a blender, placing pureed soup in a clean pot. Once the soup is fully pureed add the heavy cream and season to taste with salt and pepper.
- Adjust the oven rack to middle position and preheat the broiler to high. Place baguette sliced on a sheet tray and toast until the edges of the baguette is brown, about 5 minutes.
- Remove the tray from the oven and flip the baguette slices. Divide parmesan between the baguette then place back in the oven and broil until the cheese is melted and brown, about 5 minutes. Remove from oven and sprinkle with black pepper. Serve with creamy broccoli soup.