1 Cook the minced garlic and diced onion in the melted butter until soft and fragrant. 2 Add the tomatoes, broth, sugar, herbs and sprinkle with salt.
2. Chop garlic and onion and put into the bottom of a crockpot; lay broccoli florets, a shredded carrot, chicken stock, and salt and pepper on top and cook on low for 4-5 hours or until broccoli is soft.
3. Combine the flour and half-and-half, mixing well, then stir the mixture into the crockpot.
4. Stir in the cheddar cheese until it’s all melted and the soup is smooth.
5. Continue cooking on low for 30-45 minutes longer. Season with salt and pepper and grated cheddar as needed before serving.
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