In a large pot, saute the diced onion in the olive oil until the onions are slightly brown.
Add the frozen broccoli and sauté until the broccoli is bright green and cooked thoroughly.
When the broccoli and onion are done, add the all purpose cheese sauce, veggie broth, and more salt and pepper if needed.
Let simmer for 20 minutes and serve hot. Soup will stay good for 3-4 days.
Soak raw cashews 6-8 hours or overnight.
Drain and rinse cashews.
Add cashews, water, paprika (I used smoked paprika for the Broccoli Cheese Soup), garlic powder, nutritional yeast, and salt to a high powered blender.
Blend until smooth.