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Flavor Base: Heat 1 Tbsp olive oil in a large pot over medium heat, then add 1 medium yellow onion (diced), 1 red bell pepper (diced), and 3 cloves garlic (minced). Cook until onion is soft, about 3 minutes.
Soup-ify: Stir in 6 cups vegetable broth, 1 medium head cauliflower (chopped), 3 15-oz cans corn (drained), and ½ tsp each salt and smoked paprika. Cover and simmer until cauliflower is fork-tender, about 15 minutes.
Blend: Ladle about half of the veggies from the pot to keep them from blending. Add 1 cup unsalted cashews into the pot, then use a handheld immersion blender to blend until smooth.Alternatively, ladle about half of the soup and the cashews into a standing blender, blending until smooth (never put the lid on tight when blending hot liquids, leave it cracked so steam can escape).Add reserved whole veggies back into the blended soup.
Serve warm - happy eating!