Vegan Broccoli Cheddar Soup Recipe

In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the shallot, onion, and jalapeño and sauté until they soften slightly, just a few minutes.

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

Working in batches, carefully puree the soup in a high-speed blender like a Vitamix or a food processor until completely smooth, with no lumps or chunks. Be cautious when blending warm liquids: never overfill the blender, start on the lowest setting, and ensure the lid is properly vented to release steam.