Not a lot of dairy in this yummy soup plus a hidden source of extra protein and fiber!
Heat the oil in a large soup pot over medium heat.
Stir in onion and shallots. Cook for about 4 minutes until tender.
Add the broccoli, broth and beans. Increase heat to high and bring to a boil. Then reduce heat to medium-low and simmer covered for about 20 minutes until broccoli is tender.
Turn off heat and let soup cool for 15 minutes. Puree using an immersion blender or in batches using a food processor.
Return blended soup to pot and heat over medium heat. Add cheese, powdered mustard, Adobo seasoning, garlic salt, garlic powder, pepper and lemon juice.
Stir well and let cook for about 10 more minutes. Eat and enjoy!