Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. The aroma should be sweet and inviting.
Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
Add the broccoli florets to the pot and cook, stirring, for 3-4 minutes until they turn bright green and start to soften slightly.
Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover the pot and cook for 10 minutes until the broccoli is very tender and fragrant.
While the soup simmers, drain the soaked cashews and transfer them to a blender. Add a splash of water, the nutritional yeast, and lemon juice, then blend until completely smooth and creamy.
Once the broccoli is tender, carefully transfer the cooked mixture into the blender with the cashew cream. Blend on high until the soup is silky smooth, about 30 seconds. If needed, add more broth or water to loosen the texture.
Pour the blended soup back into the pot and gently warm over low heat. Season with salt, pepper, and a pinch of smoked paprika if using. Stir well and taste, adjusting seasonings as desired.
Allow the soup to rest off heat for 5 minutes, which helps the flavors meld and thickens the texture slightly.
Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy the velvety, cheesy flavor of this plant-based comfort food.
