Velvety Broccoli Gruyère Soup crowned with Golden Garlic Crumbs

I make this Velvety Broccoli Gruyère Soup crowned with Golden Garlic Crumbs when I want something luxurious, warming, and deeply comforting. The soup is smooth and rich with nutty Gruyère, while the crispy garlic crumbs on top add texture and a savory crunch that makes every spoonful feel special.

Why You’ll Love This Recipe

I love this recipe because it feels elegant yet approachable. I like how the broccoli blends into a silky base without losing its flavor, and I enjoy how Gruyère adds depth instead of sharpness. The garlic crumbs are one of my favorite parts because they turn a simple soup into something that feels restaurant-worthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

broccoli florets
olive oil or butter
onion, chopped
garlic, minced
salt
black pepper
nutmeg
flour
vegetable or chicken broth
milk or cream
Gruyère cheese, grated

bread crumbs
olive oil or butter
garlic

Directions

I start by making the garlic crumbs. I heat olive oil or butter in a small pan, add the garlic, and cook it gently until fragrant. I stir in the bread crumbs and toast them until golden and crisp, then set them aside.

For the soup, I heat olive oil or butter in a large pot and cook the onion until soft. I add the garlic and cook briefly, then stir in the broccoli, salt, pepper, and a pinch of nutmeg. I sprinkle in the flour and stir well before slowly adding the broth, stirring to keep it smooth.

I let the soup simmer until the broccoli is very tender. I blend it until completely smooth, then return it to the pot and stir in the milk or cream. I add the Gruyère gradually, stirring until melted and velvety. I adjust seasoning and serve the soup hot, topped with the golden garlic crumbs.

Servings and timing

This soup serves about 4 people. I usually spend around 15 minutes prepping and about 30 minutes cooking. I like that it comes together in under an hour while still tasting rich and comforting.

Variations

I sometimes add a small potato to the soup for extra body. When I want a sharper flavor, I mix in a little white cheddar with the Gruyère. I’ve also added a squeeze of lemon juice at the end to brighten everything up.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, stirring often so the cheese stays smooth. I keep the garlic crumbs separate and add them just before serving.

FAQs

Can I make this soup without cream?

I can use milk or even a plant-based milk, though the soup will be slightly less rich.

Does Gruyère melt well in soup?

I find it melts beautifully and gives the soup a smooth, nutty flavor.

Can I make this soup ahead of time?

I often make it ahead and reheat it gently, adding the crumbs right before serving.

How do I keep the soup smooth?

I blend it thoroughly and add the cheese slowly over low heat.

Can I freeze this soup?

I usually don’t freeze it because cheese-based soups can change texture.

Conclusion

I keep this Velvety Broccoli Gruyère Soup crowned with Golden Garlic Crumbs in my favorite comfort-food recipes because it’s rich, smooth, and incredibly satisfying. I like how it turns simple broccoli into something elegant and cozy, with just enough crunch on top to make it unforgettable.

Velvety Broccoli Gruyère Soup crowned with Golden Garlic Crumbs

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A luxurious, velvety broccoli soup enriched with nutty Gruyère cheese and finished with crispy golden garlic crumbs. Smooth, warming, and deeply comforting with a restaurant-worthy touch.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: European-Inspired
• Diet: Vegetarian

Ingredients

• 4 cups broccoli florets
• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup milk or cream
• 1 1/2 cups Gruyère cheese, grated
• 1/2 cup bread crumbs
• 1 tablespoon olive oil or butter (for crumbs)
• 1 clove garlic, finely minced (for crumbs)

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Instructions

1. Prepare the garlic crumbs: Heat olive oil or butter in a small skillet over medium heat.
2. Add minced garlic and cook gently until fragrant.
3. Stir in bread crumbs and toast until golden and crisp. Set aside.
4. For the soup, heat olive oil or butter in a large pot over medium heat.
5. Add the chopped onion and cook until soft and translucent.
6. Stir in the garlic and cook briefly until fragrant.
7. Add broccoli, salt, black pepper, and nutmeg.
8. Sprinkle in the flour and stir well to coat the vegetables.
9. Slowly pour in the broth, stirring constantly to keep the soup smooth.
10. Simmer for 15–20 minutes, until the broccoli is very tender.
11. Blend the soup until completely smooth.
12. Return to low heat and stir in milk or cream.
13. Add Gruyère cheese gradually, stirring until melted and velvety.
14. Adjust seasoning and serve hot, topped with golden garlic crumbs.

Notes

• Add a small diced potato for extra body if desired.
• Mix in white cheddar for a sharper cheese flavor.
• Keep heat low when adding cheese to prevent separation.

Nutrition

• Serving Size: 1 bowl
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 75 mg