In a large pot over medium heat, drizzle 2 tsp olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.

Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes until broccoli is tender.

Remove from heat and blend the soup using an immersion blender until smooth. Alternatively, transfer in batches to a regular blender.

Return the blended soup to low heat if necessary. Stir in heavy cream (or coconut milk) and season generously with salt and pepper.

Serve hot, garnished with extra cream or croutons as desired.