Ingredients:

  • 1 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 2 medium carrots, shredded
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 5 cups fresh broccoli florets, chopped
  • 8 oz sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup half-and-half
  • 1 tsp cornstarch

Instructions:

  1. Sauté the diced onion and carrots in butter in a skillet for 5 minutes until translucent, then transfer them to the slow cooker.
  2. Add minced garlic, broth, salt, pepper, and smoked paprika to the slow cooker. Stir well to combine.
  3. Set the slow cooker to Low for 4 hours (or High for 2 hours).
  4. Add the fresh broccoli florets during the final 60–90 minutes of cooking to preserve color and texture.
  5. Turn the slow cooker to 'Warm' or 'Off'. Stir in the softened cream cheese cubes and half-and-half.
  6. Slowly fold in the shredded cheddar cheese, stirring constantly until the soup is velvety and the cheese is fully incorporated.
  7. Optional: If a thicker consistency is desired, whisk 1 tsp of cornstarch into the half-and-half before adding to the pot.