Step 1

Melt the butter in a large pot or Dutch oven set over medium-high heat. Add the flour, whisking continuously for 1 minute.

Step 2

Slowly stir the vegetable broth into the mixture of butter and flour (also known as the roux). Then add the heavy whipping cream, thawed broccoli florets, onion powder, garlic powder, salt, and black pepper.

Step 3

Bring the soup to a gentle simmer before reducing the heat to low. Do not boil. Cook for 10-15 minutes, stirring occasionally.

Step 4

Remove from heat and stir in the shredded cheese.