Chop the onion and mince the garlic. Trim broccoli into florets if using fresh.

If you like a deeper flavor, quickly sauté the onion and garlic in a skillet for 3–4 minutes before adding to the slow cooker (optional).

Place broccoli, chopped onion, and minced garlic into the crockpot.

Pour in 4 cups vegetable broth so vegetables are mostly submerged.

Cook on high for 3–4 hours or low for 6–8 hours, until the broccoli and onion are very tender.

Use an immersion blender to puree until smooth, or transfer in batches to a blender (vent slightly to avoid steam buildup).

Stir in 1 cup heavy cream or coconut milk. Heat through for 5–10 minutes.

Season with salt and pepper to taste. If using cheese, stir in a small amount to melt or sprinkle on top when serving.

Ladle into bowls, top with shredded cheese (or olive oil and cracked pepper for vegan).

Serve hot with crusty bread or a light salad.