In a large stockpot, combine chicken broth, heavy cream, broccoli florets, and goat cheese. Bring mixture to a boil, then drop to a simmer for 10 to 15 minutes.
Stir in salt then remove from heat. Carefully transfer soup to a blender, or use a handheld immersion blender, and blend the soup. Add additional salt to taste as needed.
Transfer to bowls and serve warm. Garnish with chopped almonds.