Velvety Broccoli Gruyère Soup

A quick and easy creamy soup made with fresh broccoli and Gruyère cheese, perfect for busy weeknights.

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Prep your ingredients by chopping the onion, mincing the garlic, and dicing the potato.
In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
Add the broccoli florets and diced potato, stirring briefly.
Pour in the vegetable broth and bring to a boil, then reduce heat to simmer until vegetables are tender.
Using an immersion blender, puree the soup until smooth.
Stir in the heavy cream and grated Gruyère cheese until melted. Season with salt and pepper.
Toast breadcrumbs with a drizzle of olive oil and minced garlic until golden.
Serve the soup hot, topped with garlic breadcrumbs.

For a dairy-free version, substitute heavy cream and Gruyère with coconut cream and vegan cheese.