In a pot, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, eight minutes.

Add the flour and mix for one minute. Pour in the broth and cone cup of water. Bring to a boil.

Lower the flame and add in the bag of chopped broccoli.

Cook for 20 to 25 minutes, or until very tender.

Blend the soup. Add in the heavy cream and season with salt and pepper to taste.