Chop the onion into small, uniform pieces and mince the garlic. Set aside.
Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the onion and garlic for about 5-7 minutes until fragrant and golden, filling your kitchen with a sweet, caramelized aroma.
Add the broccoli florets to the pot and cook for another 5 minutes, stirring occasionally until they turn bright green and start to slightly soften.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for about 10 minutes until the broccoli is tender but still vibrant, and your kitchen smells fresh and savory.
While the soup simmers, drain your soaked cashews and transfer them to a blender. Add water and blend until completely silky and smooth, about 1-2 minutes. This creates your creamy base.
Stir the cashew cream into the simmering soup, then add the shredded vegan cheddar cheese. Keep the heat low and stir constantly until the cheese melts into the soup, creating a luscious, cheesy texture that coats the vegetables beautifully, about 3-5 minutes.
Sprinkle in the nutritional yeast and smoked paprika, then season with salt and pepper. Taste and adjust seasoning as needed to achieve a balanced, cheesy flavor with a smoky warmth.
Once everything is well combined and heated through, turn off the heat. Your soup should be thick, creamy, and vibrant green with a cheesy aroma wafting up.
Use a ladle to serve the hot soup into bowls. Garnish with extra shredded vegan cheese or fresh herbs if desired, and enjoy immediately while steaming and cheesy.
