In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes, stirring frequently.

Add the chopped asparagus and 4 cups of vegetable broth. Bring to a simmer, cover, and cook for about 10 minutes until asparagus is tender.

Remove from heat and use an immersion blender to puree the soup until smooth and creamy.

Preheat your oven to 400°F (200°C). In a mixing bowl, combine cubed bread, 2 tablespoons olive oil, smoked paprika, garlic powder, and Gruyère cheese.

Toss until evenly coated, then spread on a baking sheet and roast for about 10-12 minutes until golden and crispy.

Ladle the soup into bowls and top with the croutons. Serve warm.