Cream of Broccoli Soup with Garlic Crostini

1 French baguette, cut crosswise into 1/2-inch thick slices
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 carrot, peeled and chopped
2 cups steamed broccoli
3 cups reduced-sodium vegetable or chicken broth
1 (12-ounce) can evaporated milk
salt and freshly ground black pepper
roasted head of garlic (1/3 cup)

Preparing the crostini:
Preheat oven to 400 degrees F.

Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted.

Squeeze the pulp out of the roasted head of garlic and mash the garlic cloves into a thick paste with a pinch each of salt and black pepper. Spread the paste on the crostini and serve alongside the soup.

Preparing the soup:
In a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender or a regular blender, puree until smooth. Add milk and simmer 1 minute to heat through. Puree again. Season to taste, with salt and pepper.