Wash and dry the broccoli. Cut the florets into small pieces.
Melt the butter in a large soup pot over medium heat.
Add the diced onion and cook for four to five minutes, until softened.
Add the minced garlic and cook for approximately 30 seconds.
Add the broccoli, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.
Bring the soup to a gentle simmer.
Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, until the broccoli is very tender.
Use an immersion blender to blend approximately one-third to one-half of the soup.
Reduce the heat to low.
Add the softened cream cheese and whisk until smooth.
Add the heavy cream and stir gently.
Warm the soup over low heat for about three minutes without boiling.
Remove the pot from direct heat.
Add the cheddar approximately ½ cup at a time, stirring until melted after each addition.
Taste and add salt only as needed.
Let the soup rest for several minutes to thicken.
If desired, sprinkle in ⅛ teaspoon xanthan gum while whisking. Wait before adding more.
Ladle into bowls and add your preferred toppings.
