Creamy Broccoli Cheddar Soup

1.Spray the inside of the slow cooker with cooking spray or lightly grease with oil to prevent sticking.

2.Add the chopped broccoli florets, finely chopped onion, minced garlic, and shredded carrots (if using) into the slow cooker.

3.Pour in the chicken or vegetable broth, then stir to combine all ingredients.

4.Cover and cook on low for 4 hours, or until the broccoli is very tender.

5.About 30 minutes before serving, in a medium saucepan, melt the butter over medium heat.

6.Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to avoid lumps.

7.Gradually whisk in the half-and-half or heavy cream, continuing to stir until the mixture thickens and becomes smooth, about 3-5 minutes.

8.Carefully ladle about 2 cups of the cooked broccoli and broth mixture from the slow cooker into the saucepan with the roux and cream mixture. Stir to combine and slightly cool the mixture.

9.Return this mixture to the slow cooker and stir well to incorporate.

10.Add the shredded sharp cheddar cheese to the slow cooker, stirring until the cheese is fully melted and the soup is creamy.

11.Season the soup with salt, freshly ground black pepper, smoked paprika, and nutmeg to taste, stirring well.

12.If you prefer a smoother texture, use an immersion blender to puree part or all of the soup directly in the slow cooker, or transfer portions to a blender carefully and blend until desired consistency is reached.

13.Serve hot, garnished with additional shredded cheddar cheese or a sprinkle of chopped fresh parsley if desired.