Vegan Broccoli Cheddar Soup

Begin by chopping the broccoli into small, even florets, about 1 inch in size, to ensure uniform cooking and vibrant color.
Heat a large heavy-bottomed pot over medium heat, then add a tablespoon of olive oil until shimmering and fragrant.
Add the diced onion to the pot and sauté until translucent, about 5 minutes, until it starts to soften and releases a sweet aroma.
Stir in the minced garlic and cook for another 30 seconds until fragrant, filling the kitchen with a savory scent.
Sprinkle the flour over the vegetables, stirring constantly to create a roux, cooking for 1–2 minutes until lightly golden and bubbling sounds diminish.
Slowly pour in the vegetable broth while whisking vigorously to prevent lumps, then bring the mixture to a gentle simmer.
Add the chopped broccoli to the pot, stirring to combine, then cover and simmer for about 10–12 minutes until the broccoli is tender but still bright green.
Use an immersion blender directly in the pot, or transfer the soup in batches to a blender, blending until smooth and velvety, leaving some texture if desired.
Return the pureed soup to low heat, then stir in the plant-based milk, nutritional yeast, smoked paprika, and season with salt and pepper to taste.
Cook for another 5 minutes, stirring often, until heated through and slightly thickened, filling the kitchen with a warm, cheesy aroma.
Taste and adjust seasoning if needed, then ladle into bowls, garnishing with a drizzle of olive oil or chopped herbs if desired.