Heat the olive oil in a large pot over medium heat until shimmering, then add the finely chopped onion. Sauté for about 5-7 minutes until the onion becomes translucent and fragrant, with a slight golden hue.
Add the minced garlic to the pot and cook for another minute, stirring constantly until fragrant, making the kitchen smell savory and inviting.
Stir in the chopped broccoli and cook for 2 minutes, allowing it to soften slightly and release a fresh aroma as it begins to brighten in color.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover partially and cook for 10-12 minutes until the broccoli is tender and vibrant green, with the broth bubbling gently.
Meanwhile, drain the soaked cashews and add them to a blender along with the nutritional yeast, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adding a splash of hot broth or water if needed to loosen the mixture.
Carefully transfer the cooked broccoli and broth mixture in batches into the blender, blending until completely smooth and velvety with a bright green hue.
Pour the pureed soup back into the pot and gently reheat over low heat for about 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as desired.
Once heated through and flavorful, remove from heat and let sit for a couple of minutes to settle and meld the flavors.
Serve the soup hot, garnished with a sprinkle of nutritional yeast or a drizzle of olive oil, and enjoy the vibrant, cheesy, plant-based comfort in every spoonful.
