Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
7 cups homemade or low-sodium canned chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
8 thin slices crusty baguette

Directions

1. Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes.
2. Add stock and salt; cover, raise heat to medium-high, and bring to a boil.
3. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
4. Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth.
5. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
6. Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds.
7. Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Serves 8.