Ingredients:

  • 1 medium onion, diced
  • 2 medium carrots, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 cups fresh broccoli florets, chopped small
  • 3 tbsp cornstarch
  • 1 cup half and half
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup heavy cream

Instructions:

  1. Place the diced onion, carrots, minced garlic, chicken broth, salt, and pepper into the slow cooker.
  2. Cover and cook on Low for 6-8 hours or on High for 3-4 hours until vegetables are soft.
  3. About 45 minutes before serving, stir in the chopped broccoli florets. Note: If you're making Crockpot Broccoli Cheddar Soup with Frozen Broccoli, stir them in now.
  4. Cover and continue cooking until the broccoli is tender but still has a bit of a bite.
  5. In a small bowl, whisk the cornstarch into the half and half until smooth.
  6. Stir the cornstarch mixture into the soup.
  7. Allow the soup to thicken for 15-20 minutes until it bubbles slightly.
  8. Stir in the shredded cheddar cheese and heavy cream.
  9. Stir gently until the cheese is fully melted and velvety.