Melt the butter over medium heat in a medium saucepan.
Stirring continuously, add the garlic and cook for 30 seconds until fragrant.
Stir together the broccoli florets, salt, and pepper in the saucepan.
Bring to a boil the heavy cream and broth after adding them.
The mixture should simmer for 10 to 15 minutes, or until the broccoli is tender, with the heat reduced to low.
Blend the mixture with an immersion blender or in a blender until it is completely smooth.
Reintroduce the pureed soup to the pan and heat it through over low heat.
Put the soup into bowls and top with pecan pieces.