Remove the florets from the heads of broccoli and set aside. Peel off the outer layer of the broccoli stalks with a vegetable peeler or knife and roughly chop the tender stalk.
Melt the coconut oil in a large pot set over medium heat. Add the shallot and cook, stirring until transparent and tender.
Add the jalapeño, garlic, ginger and red pepper flakes. Cook until garlic is tender and crisp on edges.
Add the broccoli florets and chopped stems to the pot. Cook, stirring until the broccoli is bright green; add the vegetable broth.
Bring the soup to a simmer and continue to cook until the broccoli is fork tender. Remove from the heat.
Transfer soup to a blender and blend until smooth. Return the soup to the pot and add the coconut cream. Stir to combine. Simmer for 1 minute.