This soup can be made pareve by using tofutti cream cheese in place of the cream cheese. You can also substitute the butter with margarine. I like it both ways but its fun to make it dairy for Shavuos and its extra creamy because of the real cream cheese.
5 unpeeled garlic cloves
2 pounds broccoli—cut into 1-inch florets, stems reserved for another use
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
Freshly ground pepper
4 ounces tofutti or pareve cream cheese
3 cups low-sodium pareve chicken broth or vegetable broth
Croutons, for serving
Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.