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1. Prepare the broccoli: Cut broccoli into bite sized pieces, discarding the extra stem. Place the florets in a large pot with half of the chicken broth. Place pot on medium high and cover. Steam broccoli until fork tender, about 15-20 minutes.
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2. Meanwhile, roughly chop onion and garlic. Preheat oven to 400 F. Once broccoli is done, add onion and garlic into the pot and stir until combined. Take pot off heat and place it on the counter (with something underneath pot if needed). Take a hand blender (if you do not have one, get one-otherwise you have to put it in a blender and that is just a lot of work). Blend the broccoli onion mixture until no large chunks are left.
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3. Place pot back on the heat on medium. Add the rest of the chicken broth and heat it up. Slowly add flour into the broth, whisking each time you add more. The heat from the burner will help dissolve the flour. Add the milk, butter, Italian seasoning, garlic powder, cayenne pepper, ground pepper and salt and cook until heated through and butter is melted.
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4. Take pot off of the heat again and place it on the counter. Use a hand blender to thoroughly blend everything. Consistency should now be smooth with no chunks.
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5. Place pot back on medium heat and let the soup simmer until thickened, about 10-15 minutes.
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6. Meanwhile, assemble the crostini. Drizzle olive oil over the bread slices. Sprinkle garlic powder evenly over all of the slices. Add cheese evenly over each of the slices. Place them on a baking sheet and bake them in the heated oven until golden brown and crispy, about 10 minutes. Top with chives.
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7. Serve soup with a dollop of Greek yogurt and crostini floating on top. Enjoy!
