Begin by mincing the garlic cloves and setting them aside.
3 cloves garlic cloves
Add the olive oil to a skillet over medium heat and sauté the garlic until fragrant, about 1 minute. This releases a warm aroma and slightly softens the garlic without browning it.
2 tablespoons olive oil, 3 cloves garlic cloves
Transfer the sautéed garlic to the crockpot, then add the broccoli florets and vegetable broth. Cover with the lid and turn on low for 3-4 hours until the broccoli is very tender.
4 cups fresh broccoli florets, 2 cups vegetable broth
Once the cooking time is complete, use an immersion blender or carefully transfer the mixture to a blender. Blend until the soup is completely smooth and creamy, with no lumps remaining.
Pour the blended soup back into the crockpot if needed, then stir in the milk and shredded cheddar cheese. Turn the heat to medium and cook gently until the cheese melts and the soup becomes rich and velvety.
1 cup cheddar cheese, 1 cup milk
Season the soup with salt and pepper to taste, stirring well. Let it cook for another 5 minutes to allow flavors to meld and ensure it's heated through.
to taste salt and pepper
Serve the soup hot, garnished with additional cheese or a drizzle of olive oil if desired. The finished dish is smooth, vibrant green in color, with a rich, cheesy aroma and a comforting, silky texture.
