This creamy, plant-based soup builds its body from a simple cashew cream, blended silky-smooth and stirred into a broccoli-and-carrot base that's simmered until tender. A quick sauté of onion and garlic gets warmed up with ground mustard, smoked paprika, and a touch of cayenne, giving the soup real depth before the broth and vegetables go in. Nutritional yeast and a splash of lemon juice bring a tangy, cheesy edge that makes this taste like the classic comfort-food bowl it's modeled on. The texture lands right where you want it — thick enough to coat a spoon, with a few broccoli pieces left for bite. It's an easy weeknight pot to make ahead and reheat, and it fits neatly into a low-sodium or added-salt-free kitchen without losing any of its rich, savory character.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are softened and plump.
Drain the cashews, discarding the soaking water. Transfer them to a blender with 1 cup of fresh water and blend on high until completely smooth and creamy, about 2 minutes. Set the cashew cream aside.
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