• Step 1

  Heat olive oil in stockpot on MED. Add onions, leeks, celery, garlic and bay leaves; season with salt and pepper. Cook, stirring often, about 10 min, until soft but not browned.

• Step 2

  Add stock to large bowl; slowly whisk in flour until no lumps remain. Add stock mixture and broccoli to stockpot; bring to simmer on HIGH. Reduce heat to LOW; continue to simmer until tender, about 10 min.

• Step 3

  Remove soup from heat. Discard bay leaves. Add soup and yogurt to blender, working in batches. Puree until smooth, pouring pureed soup into another pot. Taste and adjust seasonings.

• Step 4

  Garnish each serving with toast and cheese.

For greater convenience, soup can be pureed in stockpot with stick blender.

Note: When servings & ingredients are modified, nutrition & directions may vary.