Steam or blanch the broccoli florets in boiling water for about 5-7 minutes, until tender. Drain and set aside.

In a saucepan, melt the butter over medium heat. Add the vegetable broth and bring to a simmer.

Add the cooked broccoli to the saucepan and stir to combine.

Pour in the heavy cream and cook for an additional 3-5 minutes, allowing the flavors to meld.

Transfer the mixture to a blender or use an immersion blender to puree until smooth and creamy.

Season with salt, black pepper, and a squeeze of lemon juice, if desired.

Serve warm and enjoy!