Microwave the steamable bags of broccoli florets one at a time, cooking 1-2 minutes under recommended time listed on the package directions. Drain each bag after cooking, then place steamed broccoli in a large Dutch oven.

While the broccoli is cooking, grate the Parmesan cheese.

Place the Dutch oven containing the drained, steamed broccoli on the stove over medium-high heat. Cook 3-5 minutes, stirring regularly, to cook off any excess water.

Once most of the water has evaporated, add the olive oil, pepper, salt, and onion powder to the pan. Stir broccoli so it's evenly covered with the oil and spices.

Spread the broccoli in an even layer across the bottom of the Dutch oven and cook about 10 minutes, stirring every now and then. You want the broccoli florets to sear and get a little brown. The bottom of your Dutch oven should get brown, too. Just keep an eye on the florets to make sure nothing starts to burn.

Slowly pour in 1 cup of the chicken broth to de-glaze the bottom of the Dutch oven. Add the remaining 4 cups of broth. Raise heat to high and bring the mixture to a boil, then let simmer about 5 minutes.

Turn off the stove and remove the Dutch oven from the heat. Let soup cool at least 10 minutes, then use a stick blender to blitz the soup into your desired consistency. I prefer a very smooth soup with only a few chunks of broccoli remaining.

Stir in the grated Parmesan cheese and place the Dutch oven back over low heat. Heat soup until simmering and the cheese has melted into the soup. Serve immediately with a squeeze of fresh lemon, if desired.