In a medium pot over medium-high heat add the olive oil and onion. Cook for 5 minutes, stirring often. Add the broccoli florets and cook for about 2 minutes.

Add the broth, cream, cumin, paprika, salt and pepper. Bring to a boil, and then reduce the heat to low and let it simmer for about 12 to 15 minutes.

Transfer the soup to a blender and blend until smooth. Transfer back to the pot and add the cheese. Stir to combine and cook for about 5 more minutes. Adjust the seasoning and serve warm.