Homemade Broccoli Cheddar Soup Recipe

In your soup pot, warm 2 tablespoons of olive oil over medium-high heat. Add the shallot, onion, and jalapeño, cooking until they've softened slightly.

Stir in the lemon juice, vegetable broth, the remaining olive oil, salt, and pepper. Reduce the heat to medium.

Working in batches, purée the soup in a blender until it is completely smooth, with no lumps or chunks remaining.

Meanwhile, in the now-empty soup pot, add the reserved broccoli florets with a dash of vegetable broth. Sauté, covered, for about 1 minute until they're just tender.