Chop the onion and garlic finely, setting them aside for later.
Heat the olive oil in a large pot over medium heat until it shimmers and begins to smell fragrant.
Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, stirring often, until the onion becomes translucent and fragrant with a slight golden hue.
Pour in the vegetable broth and bring it to a gentle simmer. Add the broccoli florets and cook for 8-10 minutes until tender and bright green.
While the broccoli cooks, drain and rinse the soaked cashews. In a blender, combine the cashews, nutritional yeast, lemon juice, smoked paprika, and plant-based milk. Blend until completely smooth and creamy, about 30 seconds.
Once the broccoli is tender, transfer the cooked florets and some cooking liquid into the blender. Blend until very smooth, adding more plant milk if needed to reach your desired creaminess.
Pour the blended mixture back into the pot. Warm over low heat, stirring occasionally, for about 5 minutes to let flavors meld. Adjust seasonings with salt to taste.
Check the soup’s consistency; it should be velvety and thickened. If too thick, stir in a splash of plant milk. If it’s too thin, simmer uncovered for a few more minutes until it thickens slightly.
Taste the soup and adjust the seasoning—adding more salt or lemon juice if needed to brighten and enhance the cheesy flavor.
Serve the hot soup in bowls, garnished with a sprinkle of additional nutritional yeast or fresh herbs if desired. Enjoy the comforting, velvety bowl of cheesy goodness.
