In a stockpot, place the cream and water and bring to a low boil and add the broccoli florets. Simmer on low until broccoli is tender, then add the chicken base and stir until dissolved

Bring it back up to a medium boil and add some of the slurry, stirring while adding. Tighten the soup until it coats the back of a spoon. Once thick, blend with an immersion blender until smooth. Place back on the heat and check for thickness; thicken more if necessary. Season with salt and pepper and add the cheese and mix until melted