Preheat your oven to 200°C (400°F). Toss the broccoli florets with a tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20 minutes until slightly charred and fragrant.
While the broccoli roasts, toast the cashews in a dry skillet over medium heat for about 3-4 minutes until golden and fragrant. Set aside.
In your large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 5-7 minutes until the onion becomes translucent and fragrant, filling your kitchen with a warm aroma.
Add the roasted broccoli and toasted cashews to the pot, then pour in the vegetable broth. Bring everything to a gentle simmer, allowing the flavors to meld for about 10 minutes.
Transfer the hot mixture carefully into your blender. Puree until completely smooth and velvety—this should take about 1-2 minutes. Be cautious with hot liquids; blend in batches if necessary.
Pour the pureed soup back into the pot. Stir in the nutritional yeast, smoked paprika, soy sauce, and a splash of plant-based milk if you prefer a thinner consistency. Simmer gently for another 5 minutes, taste, and adjust salt and pepper as needed.
Check the soup’s texture and flavor—should be vibrant green, smoky, and creamy. If it’s too thick, stir in a bit more broth or milk to loosen it up. Once ready, turn off the heat and let it sit for a couple of minutes.
Spoon the warm, velvety soup into bowls. Garnish with extra nutritional yeast or fresh herbs if desired, and serve with crusty bread for a cozy meal.
