In a large pot, heat the olive oil over medium heat.

Add the chicken or vegetable broth and bring it to a boil.

Once boiling, reduce the heat and let it simmer for about 10 minutes until the broccoli is tender.

Using an immersion blender, puree the soup until smooth.

Add the heavy cream and stir well.

Gradually mix in the shredded cheddar cheese, stirring until melted.

Taste the soup and add salt, pepper, or garlic powder as needed.

Ladle the soup into bowls and serve hot.