Roasting broccoli and garlic for this creamy, rich and very easy soup gives it a lot of additional flavor.
5 unpeeled garlic cloves
2 pounds broccoli—cut into 1-inch florets, stems reserved for another use
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
Freshly ground pepper
4 ounces cream cheese
3 cups low-sodium chicken broth
Croutons, for serving
Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.
The soup can be refrigerated overnight. Reheat gently before serving.