Place the frozen broccoli, salt, and 1 cup of water in a large pot over medium heat. Cover and cook for about 10 minutes, stirring occasionally, until the broccoli is tender and bright green. If the broccoli is large, use a spoon to break it into smaller pieces. Drain in a colander and set aside.

In the same pot over medium-high heat, combine the half-and-half, chicken bouillon, turmeric, onion powder, ground black pepper, and 1 1/2 cups of water. Mix well.

Combine the cornstarch with 1 cup of water and whisk until fully blended. Pour the cornstarch slurry into the soup and bring to a boil, stirring constantly until thickened. Reduce the heat to a simmer.

Add the cheese, stirring occasionally until the cheese is melted. Then add the broccoli and simmer for 10 to 15 minutes, stirring occasionally. Taste and adjust the seasoning with additional salt if desired.