Preheat oven to 425°. On a large baking sheet, toss broccoli florets with 2 teaspoons olive oil and ¼ teaspoon salt. Spread broccoli evenly on the sheet and roast for 18–20 minutes, stirring halfway through. Set aside.

Meanwhile, in a large saucepan over medium heat, sauté onion and garlic in remaining 1 tablespoon olive oil until tender, about 5–7 minutes. Add edamame, vegetable stock and 1 cup water. Bring to a boil, cover and reduce heat to low. Simmer over low heat until edamame is very tender, about 20 minutes.

Reserve a few roasted broccoli florets and set aside for garnish. Carefully transfer the remaining broccoli and the edamame mixture (with liquid) to a large food processor or blender, working in batches, if necessary. Process the mixture until puréed. Add soy milk, goat cheese, remaining ½ teaspoon salt and the pepper. Process until very smooth.

Serve soup immediately or reheat in saucepan over low heat until desired temperature is reached. Garnish each serving with a few roasted broccoli florets on top.