A few hours in advance (or the day before), cover the nuts with some water and let sit 4-6 hours. Drain fully, pat dry, and set aside. In a medium pot, sauté the onion—either in 1 tbsp oil or butter, or with oil spray or a little water—until browned. Add the nuts, carrot, milk, broth, salt, and about 2 cups of the broccoli. Pulverize in a blender or with an immersion blender until completely smooth. Stir in remaining broccoli, then bring to a boil. Once boiling, lower to a simmer and stir in the cheese shreds (if using) just until melted, continuously stirring. Immediately remove from heat. Taste, and add salt and pepper as desired. If a thinner soup is desired, feel free to add more broth.View Nutrition Facts