Prep the broccoli: Cut florets into small pieces. If using stems, peel tough outer skin and chop finely. Smaller pieces blend smoother and cook faster.

Sauté the aromatics: In a large pot, heat butter (and olive oil, if using) over medium. Add onion and a pinch of salt; cook 4–5 minutes until soft and translucent. Stir in garlic for 30 seconds until fragrant.

Make the roux: Sprinkle in flour and cook, stirring, for 1–2 minutes. The mixture will look pasty—this step removes raw flour taste and helps thicken the soup.

Add stock and simmer: Whisk in stock gradually to avoid lumps. Add broccoli, ground mustard, and a pinch of paprika or cayenne. Simmer 10–12 minutes, until broccoli is fork-tender.

Add dairy: Stir in milk (and cream, if using). Don’t let it boil hard; keep heat at a gentle simmer to prevent curdling.

Blend to shot-smooth: Use an immersion blender to puree until silky. For ultra-smooth shots, blend thoroughly and strain through a fine mesh for a restaurant-style finish.

Melt in the cheese: Reduce heat to low. Add cheddar a handful at a time, stirring to melt between additions. Season with salt and pepper. Add lemon juice to brighten.

Adjust thickness: For shot cups, slightly thicker is better so it sips smoothly. If too thick, add a splash of stock or milk; if too thin, simmer a few minutes.

Warm the cups: Briefly warm shot cups with hot water and dry, or keep espresso cups warm. This helps the soup stay hot when served.

Pour and garnish: Fill cups carefully. Top with a sprinkle of cheddar, chives, mini croutons, or a tiny swirl of crème fraîche. Serve immediately.