Begin by chopping your onion into small dice and mincing the garlic cloves. Measure out the broccoli florets, whether fresh or frozen, and set aside.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes fragrant and translucent, filling your kitchen with a sweet aroma.
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly until fragrant and just starting to turn golden.
Stir in the broccoli florets and cook for 3-4 minutes, allowing them to brighten and soften slightly while releasing their fresh aroma.
Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover partially and cook for about 10 minutes, until the broccoli is tender but still vibrant green.
Meanwhile, drain and rinse the soaked cashews. Transfer them to a blender along with the nutritional yeast, a pinch of salt, and half a cup of water. Blend until smooth and creamy, about 30 seconds.
Once the broccoli is tender, remove the pot from the heat. Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Puree until smooth and velvety, about 1 minute, making sure to hold the lid securely if blending in a regular blender.
Return the blended soup to the stove over low heat. Stir in the cashew cream, and warm gently for about 5 minutes until heated through. Taste and adjust the seasoning with salt, pepper, and optional spices like smoked paprika or nutmeg.
If the soup feels too thick, stir in a splash of additional broth or water and cook for another minute. For a more textured bite, add in a handful of raw broccoli florets and cook for an additional 2-3 minutes until slightly crisp-tender.
Once the soup has reached your desired consistency and flavor, ladle it into bowls. Garnish with a sprinkle of nutritional yeast or fresh herbs if you like, then serve hot and enjoy its cheesy, comforting goodness.
