Velvety Broccoli Gruyère Soup
A creamy, comforting soup blending broccoli, potatoes, and Gruyère for a silky texture and rich flavor.
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 cup potatoes, diced
- 1 cup onion, chopped
- 4 cups vegetable broth
- 1 cup Gruyère cheese, shredded Use high-quality Gruyère for best flavor.
- 1 cup heavy cream Can be substituted with milk to cut calories.
- 2 tablespoons olive oil
- Salt and pepper to taste
Toppings
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon butter For toasting the breadcrumbs.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
- Add broccoli and potatoes, stir for a few minutes.
- Pour in vegetable broth and bring to a boil. Cook until vegetables are tender.
- Blend the soup until smooth, then return to pot.
- Stir in Gruyère cheese and cream, season with salt and pepper.
Topping
- For the golden garlic crumbs, melt butter in a skillet. Add breadcrumbs and minced garlic, and sauté until golden.
Serving
- Serve the soup hot, topped with garlic crumbs.
Notes
Velvety Broccoli Gruyère Soup tastes best hot and fresh. Store in the fridge for 3-4 days in an airtight container. Reheat gently on low heat to avoid breaking the cream.