I posted this one 5 years ago, but this is the gluten-free version that we're using these days at the Today Tomorrow household, still based on the recipe from Peta's The Compassionate Cook vegan cookbook.
2 bunches (or about 2 lbs.) broccoli
2 medium onions, peeled and quartered
2 cloves garlic, peeled
4 c. vegetable broth
1.5 t. salt (or to taste)
1/3 c. unsweetened almond milk, or enough to achieve desired texture
freshly ground black pepper, to taste
smoked paprika, to taste
On each broccoli stalk, cut off about 1/2-inch from the bottom and discard. Cut away the florets, and reserve to the side. Cut away the woody, tough exterior from the stalk, and cut the stalk interior into pieces.
Place the broccoli florets, broccoli stalk interior pieces, onion, garlic cloves, vegetable broth, and salt into a stockpot. Bring the broth to a boil, cover the pot, and reduce heat to medium. Boil until the vegetables are soft, about 10 - 15 minutes. Remove from heat.
Using an immersion blender, purée the vegetables and almond milk together. (Alternatively, you can move the ingredients to a regular blender in batches and purée. It's messier, but it works.) If needed to achieve desired texture, add more almond milk.
Season with salt and pepper to taste, and ladle into soup bowls. Sprinkle each bowl with smoked paprika.
Serves 4 - 5.