Combine vegetable broth and broccoli, heating until broccoli is soft.

In a separate pot heat milk and cream until scalded.

In a larger soup pot, add butter and onions.

Cook onions until they soften.

Add flour slowly to butter stirring to make a roux.

Slowly add stock to the roux with a whisk.

Make sure to keep the soup thick.

Next add milk slowly and continue to stir with a whisk.

Add cheddar cheese and season.

Heat soup until the cheese is melted and the soup has thickened.

Serve with 1 TB cheddar cheese on top.