Start by preparing your ingredients: chop the onion into small dice, mince the garlic, and measure out your broccoli florets. Rinse and soak the cashews in hot water for about 20 minutes until soft.
Heat a large soup pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the diced onion. Sauté for about 5 minutes until it becomes translucent and fragrant, with a gentle sizzle and a sweet aroma filling the air.
Add the minced garlic to the pot and cook for another minute, stirring constantly. You’ll notice a fragrant aroma and the garlic will turn a light golden hue, blending beautifully with the onion.
Pour in the vegetable broth and bring it to a gentle simmer. Add the broccoli florets, cover the pot, and cook for about 8-10 minutes until the broccoli turns bright green and is tender when pierced with a fork.
While the broccoli cooks, drain the soaked cashews and transfer them to a blender. Add a splash of water, lemon juice, nutritional yeast, and a pinch of salt. Blend until completely smooth and creamy, with a silky, pale mixture that smells nutty and cheesy.
Once the broccoli is tender, carefully transfer the soup mixture from the pot into the blender with the cashew cream. Blend on high until the soup is silky smooth, about 30 seconds. If it’s too thick, add a splash of broth or water to loosen it up.
Pour the blended soup back into the pot and warm over low heat for about 5 minutes. Stir gently and taste; adjust seasoning with salt, pepper, and an extra squeeze of lemon if desired. You’ll notice the soup becomes velvety and fragrant, ready to serve.
Once heated through, ladle the soup into bowls. Garnish with a sprinkle of nutritional yeast or chopped herbs if you like. Serve immediately while steaming hot, with a bright green color, smooth texture, and cheesy aroma inviting you to dig in.
