By Melissa Wagoner
This soup is perfect for a cold winter’s day. It will warm up the kitchen and your stomach. Although not a cream-based soup, the potatoes add a silky texture that is heavenly.
For Soup
Preheat oven to 400 degrees. In medium saucepan heat oil, add onion, garlic, broccoli stems and potatoes. Cook until just softening, about 4 minutes. Add two cups water and season with a pinch of salt. Bring to a boil and simmer until vegetables are soft, about 10 minutes. Add half the broccoli florets to the soup and simmer 10 minutes more. Add cheddar cheese. Transfer soup to a blender (or use an immersion blender). Puree until smooth. Add vinegar and season with 
more salt and pepper if necessary.
For Topping
Toss together parmesan and garlic powder. Slice baguette and top each with cheese mixture placing on one end of rimmed baking sheet. On other end combine remaining broccoli florets with a small amount of olive oil, salt and pepper.
Roast 15 minutes. Serve soup topped with roasted florets and toasts. Enjoy!
Adapted from a recipe in Martha Stewart Magazine.
