Water sauté onions until they are soft. Season with salt, add garlic and cook for a few more minutes.
Add broth, milk and broccoli. Cover and let it simmer for 20 minutes or until broccoli is tender.
Set aside a few broccoli florets. Transfer the remaining contents to a blender and puree. Return pureed soup to the pot and add the remaining florets. While it’s heating, stir in nutritional yeast until everything is incorporated.
Add lemon juice and season with salt and pepper. Mix well.
Serve with crackers or bread on the side.