1. In a slow cooker, combine broccoli, onion, vegetable broth, and carrots.
2. Set the slow cooker to low and let it cook for 4-5 hours or until the broccoli is soft and tender.
3. For a smoother texture, use an immersion blender to blend the soup, but this step is optional.
4. Once blended, stir in the shredded cheese and milk, then continue to cook on low for an additional 30 minutes until the cheese is completely melted.
5. Add salt, pepper, and any optional spices you like, such as garlic powder or nutmeg, to taste before serving.
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