Creamy, dreamy, and packed with cozy flavor, this soup gets its velvety texture from a batch of soaked cashews blended into an ultra-smooth cream — no dairy required to hit that rich, chowder-like consistency. Sautéed onion, garlic, and shredded carrot build a savory base, while smoked paprika, ground mustard, and a touch of cayenne add warmth and depth without overwhelming the broccoli. Nutritional yeast and a splash of lemon juice bring that unmistakable tangy, cheesy flavor everyone loves in a broccoli cheddar soup, minus the actual cheddar. The broccoli itself gets simmered until fork-tender, then partially blended so you still get little flecks of green in every spoonful. It's a hearty, comforting bowl that reheats beautifully for lunches all week, and it fits neatly into a gluten free kitchen so you can enjoy every last drop without a second thought.
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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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