Broccoli Soup With Cheese Toasts

• 1 12 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 bunches broccoli, stems and florets chopped separately into 1/2-inch pieces (about 3 1/4 pounds)
• 7 cups chicken stock
• 1 teaspoon kosher salt
• 1 cup milk
• 18 teaspoon cayenne pepper
• 2 ounces extra-sharp cheddar cheese, grated (about 1/2 cup) or 2 ounces extra-sharp cheddar cheese, crumbled (about 1/2 cup)
• 8 thin slices bread (crusty baguette)

1. In a large pot, over medium heat, stir in oil, onion, garlic, and broccoli stems, cover and cook, stirring occasionally, until softened, about 15 minutes.
2. Add half the florets, stock and salt, cover and bring to a boil.
3. Remove from heat, stir in milk and cayenne, and puree using an immersion blender or in a standard blender in batches.
4. Add remaining broccoli florets and simmer until tender, about 10 minutes.
5. Meanwhile, preheat broiler.
6. Divide cheese among bread slices; toast under broiler until melted and golden, less than 1 minute.
7. Ladle soup into individual serving bowls and top with a cheese toast.

olive oil, onion, garlic, bunches broccoli, chicken stock, kosher salt, milk, cayenne pepper, cheddar cheese, bread

Taken from www.food.com/recipe/broccoli-soup-with-cheese-toasts-410941 (may not work)