Ingredients:

  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced
  • 1/4 cup (57g) unsalted butter, melted
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry mustard powder
  • 1/4 tsp ground nutmeg
  • 1 lb (450g) fresh broccoli florets, chopped into bite-sized pieces
  • 1 cup (110g) matchstick carrots
  • 12 oz (350ml) evaporated milk
  • 2 tablespoons cornstarch
  • 8 oz (225g) cream cheese, cubed and softened
  • 16 oz (450g) sharp cheddar cheese, freshly shredded

Instructions:

  1. Add the diced onion, minced garlic, melted butter, broth, carrots, and spices (paprika, mustard powder, nutmeg) to the slow cooker. Stir in the chopped broccoli florets.
  2. Cover and cook on Low for 5-6 hours (or High for 3 hours) until the broccoli is tender but still holds its shape.
  3. In a small bowl, whisk the evaporated milk with 2 tablespoons of cornstarch until smooth. Pour the mixture into the slow cooker and stir in the cubed cream cheese.
  4. Cover and cook on High for an additional 20-30 minutes until the cream cheese has melted and the base has thickened.
  5. Switch the slow cooker to the 'Warm' setting. Stir in the shredded cheddar cheese one handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth.