Broccoli Soup with Garlic & Olive Oil

2 bunches broccoli (about 3 pounds)
1/2 cup Delizia Extra Virgin Olive Oil
8 cloves garlic, sliced 
2 tsp chopped fresh thyme or 1/2 tsp dried
6 cups vegetable broth
1/4 cup dry white wine
2 tbsp fresh lemon juice
salt and freshly ground black pepper to taste
toasted slices of French bread, for serving
freshly grated Parmesan cheese, optional for serving
Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker.
Cover and cook on Low for 5 to 6 hours.
Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, adding the toast and parmesan cheese.
Makes 4-6 servings