In a Large pot, set it on the stove top on medium to low heat. Add oil, onions and bell pepper. Stir every so often so it doesn't burn. Approx 8 minutes.
Add in Tomato Paste and little salt & pepper cooking for 2 minutes while stirring.
Add in the crushed garlic, and red pepper flakes (if using) and cook for 30 seconds
Add in the Broth and the broccoli florets. Bring up the heat to high until it boils. Then set it back down to simmer for 30 minutes and cover with lid. As this simmers begin to make the CASHEW BLEND:
Add 1 cup of Cashews to a pot of filtered water. Set at high heat until water boils, then turn off but leave it on the burner for 30 min or longer.
Drain cashews and rinse. Then add to blender or food processor with miso, nutritional yeast, lemon juice, garlic powder, onion powder, mustard powder, nutmeg and alternative milk. Blend well until creamy. Stopping once in a while to scrape down the sides with a spatula.
Once the soup has been cooking for 30min, then add in this creamy cashew blend. Stir well and let simmer for 15min.
Remove from heat and fill bowls. If you have gluten free croutons you could place them on top of each bowl of soup for some crunch. Or option a side dish of gluten free bread with vegan butter.
Enjoy!
If there is any left overs, you can put it in a glass container after it has cooled down, and store in the fridge for 3 days.