I use water, but you can also use vegetable broth here if you prefer.You can make this dairy free using my recipes for cashew ricotta cheese. If you prefer to go the dairy route, try cheddar cheese, goat cheese, thick yogurt, or Farmer's cheese instead of the dairy-free cheese.I like this soup thick, but you can thin it out by adding more water or vegetable broth while blending it or after.
Warm a sauce pan on low heat. Place the olive oil in the pan.
Add the onions, carrots, celery, garlic, and broccoli to the saucepan, cooking for about 6 minutes. Stir occasionally.
Add the water, bring to a boil, and then lower to a simmer. Cover the pot and simmer for about 15 minutes, or until the vegetables are tender.
Let the soup cool for a few minutes and then transfer it to a blender, a few batches at a time to avoid splatter. Blend until smooth or until the desired consistency.
Add the cashew cheese to the soup and mix or blend just until mixed in evenly. Adjust the flavor with salt and pepper.
Serve very warm. Top with steamed broccoli and carrots, croutons, along side a salad, with crackers, or as an appetizer.
Refrigerate leftovers for a few days or freeze for a few months.