Start by chopping the broccoli into small, uniform florets to ensure even cooking. Mince the onion and garlic, preparing to build a flavorful base.
Heat a large heavy-bottomed pot over medium heat, then add the olive oil or vegan butter. Once shimmering, toss in the chopped onion and minced garlic, sautéing until fragrant and translucent—about 2-3 minutes. The kitchen will fill with a warm, savory aroma.
Add the chopped broccoli to the pot, stirring to coat it in the aromatic base. Cook for about 4-5 minutes until the broccoli turns a vibrant green and starts to soften with a slight crackle from the pan.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover loosely and cook for 10-12 minutes until the broccoli is tender and easily pierced with a fork, filling your kitchen with a fresh, earthy scent.
Remove the pot from heat and carefully blend the soup directly in the pot using an immersion blender until smooth and velvety. Alternatively, transfer in batches to a blender, blending until creamy, then return to the pot.
Stir in the nutritional yeast, shredded vegan cheese, and plant-based milk. Warm over low heat, stirring constantly, for about 3-4 minutes until everything is melted, combined, and creamy. If the soup seems too thick, add a splash more of broth or milk for a pourable consistency.
Finish with a teaspoon of lemon juice to brighten the flavors. Taste and adjust seasoning with salt or pepper if needed—then remove from heat.
Ladle the hot soup into bowls and garnish with additional nutritional yeast or fresh herbs if desired. Serve immediately, enjoying the warm, velvety texture and vibrant color.
