Ingredients:

  • 1 medium yellow onion, finely diced (approx. 150g)
  • 2 medium carrots, grated or matchstick cut (approx. 120g)
  • 3 cloves garlic, minced
  • 1 lb (450g) fresh broccoli florets, chopped small (divided)
  • 3 cups (710ml) low-sodium chicken or vegetable broth
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 2 cups (475ml) 2% milk
  • 1/4 cup (30g) cornstarch
  • 8 oz (225g) sharp white cheddar cheese, freshly shredded

Instructions:

  1. Prep the aromatics. Place the diced onions, grated carrots, and minced garlic into the bottom of the slow cooker.
  2. Add the base veggies. Toss in exactly half of the chopped broccoli florets.
  3. Season the liquid. Pour in the 3 cups of broth, then sprinkle in the dry mustard powder and the smoked paprika. Stir everything until the spices are well distributed.
  4. Slow cook. Cover the pot and cook on Low for 4 hours (or High for 2 hours) until the vegetables are fork tender.
  5. Create the texture. Use an immersion blender directly in the pot to partially blend the mixture. Stop when it looks creamy but still has visible chunks.
  6. Thicken the soup. In a small bowl, whisk the 1/4 cup of cornstarch into the 2 cups of cold milk. Stir this slurry and the remaining fresh broccoli florets into the pot.
  7. Final simmer. Cover and cook on High for 20 to 30 minutes until the liquid is thick and the new broccoli is bright green.
  8. The cheese finish. Turn the slow cooker to Warm or Off. Add the 8 oz sharp white cheddar cheese, freshly shredded, one handful at a time, stirring gently until completely melted and glossy. Serve immediately.