Cut the broccoli into small florets.

Either in your slow cooker or pan add olive oil and onion. Saute for 3-5 minutes.

In your crockpot, add the sauted onions, broccoli florets, vegetable broth, salt, and pepper. Stir to combine.

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

A half hour before eating, remove cream cheese from the fridge. Let the cream cheese soften for 30 minutes.

(Optional): If you prefer a smoother consistency, you can use an immersion blender to blend the soup until creamy.

Add the softened cream cheese and shredded cheddar cheese to the slow cooker. Stir well to combine and allow the cheeses to melt into the soup.

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Garnish with a sprinkle of shredded cheddar cheese on top.