I admit that broccoli soup didn’t sound very appealing at first, but this one from Daniel Gritzer at Serious Eats turned out really great. This is mainly because oven-roasting the broccoli gives it a great depth of flavor and using buttermilk instead of cream keeps it (relatively) light without compromising on the creamy consistency. The soup itself is already quite good on its own, but the fresh/spicy/crunchy topping really enhances it.
The recipe was easy to follow and timing was accurate, although I do recommend to use above oven times to get a good toasting on the broccoli and spiced pumpkin seeds. It serves indeed about 10-12 portions, so you may want to use half the quantities if you don’t want to eat the soup more than 3 days in a row (or freeze a couple of portions).