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Heat olive oil in medium pot. Add garlic and onions and sauté until fragrant; then add celery and continue to cook 10 minutes until celery begins to soften. Add stock and adjust heat to simmer. Let celery simmer 20 minutes or until soft.
Preheat oven to 375 degrees. Spread torn bread on baking sheet, drizzle with olive oil, and season with sea salt and pepper; then place in oven and bake until golden brown and crunchy. Remove soup from heat and let cool slightly; then transfer to blender and pulse until smooth. Return soup to pot and bring to low simmer; then stir in heavy–or coconut–cream and season with sea salt and pepper, to taste. Top with crunchy croutons and serve.