Clean and wash the broccoli and cut it into small florets. Bring broth and saffron to the boil. Cook the broccoli florets and noodles for about 5 minutes. Wash, clean and slice the tomatoes. Add shortly before the end of the cooking time. Season soup with salt and pepper. Peel garlic and chop finely.
Wash parsley, dab dry and chop. Mix butter, garlic and parsley. Season with salt. Cut baguette into slices. Brush with garlic butter and bake in a preheated oven (electric: 200 °C/ gas: level 3) until crispy. Serve with soup