4ozs low fat cream cheeseat room temperature and cut into 4 pieces
Add frozen broccoli, carrots, onion, garlic, and chicken broth to slow cooker insert. Stir in mustard, black pepper, paprika, salt, and baking soda. Cover and cook on HIGH for 2 hours or LOW for 4 hours, stirring every hour. Use an immersion blender to blend soup until no large chunks of broccoli or carrot remain. (Alliteratively, you can blend the soup in batches. Just make sure you hold the lid on tight!)
Stir in shredded cheddar and cream cheese. Cover and cook on LOW for 15 minutes. Give the soup a quick stir, and season to taste with salt and pepper. Serve!