Creamy Broccoli Cream Soup with Whole Wheat Croutons

Peel and finely chop the red onion. Heat 2 tablespoons of olive oil in a pot, add the onion, and sauté over medium heat for about 5 minutes. Meanwhile, crush the garlic, add it to the onion, and sauté for another 1 minute.

Pour the vegetable broth into the pot, add the broccoli florets, and cook over medium heat for 10–15 minutes until the broccoli softens.

Season the cooked soup with salt and pepper, then remove from heat. Crack in the egg, and immediately blend the entire mixture with an immersion blender until silky smooth.