Slow Cooker Cauliflower and Cheese Soup

Cauliflower Cheese Soup
Cauliflower Cheese Soup. Diana Rattray
  • Total: 6 hrs 20 mins
  • Prep: 20 mins
  • Cook: 6 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
556 Calories
48g Fat
18g Carbs
18g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 556
% Daily Value*
Total Fat 48g 61%
Saturated Fat 30g 152%
Cholesterol 130mg 43%
Sodium 695mg 30%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 15%
Protein 18g
Calcium 402mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The slow cooker makes this an easy soup to prepare and cook. This is a great soup to serve with sandwiches or a hearty salad. 

Garnish this soup with parsley, chives, or a simple drizzling of extra virgin olive oil. A roasted red pepper puree or crumbled bacon would be wonderful as well.

Ingredients

  • 1 medium head of cauliflower (separated into florets)
  • 1 medium onion (chopped)
  • 1 medium carrot (chopped)
  • 1 rib celery (chopped, or about 1/4 to 1/2 cup)
  • 4 cups chicken stock (low sodium or no salt)
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup shredded sharp or mild cheddar cheese
  • Dash of kosher salt and freshly ground pepper (to taste)
  • 2 cups half-and-half or light cream
  • Garnish: finely chopped chives or fresh chopped parsley
  • Garnish: olive oil

Steps to Make It

  1. Gather the ingredients.

  2. Combine cauliflower, onion, carrot, celery, and chicken stock in the crockery insert of a slow cooker.

  3. Cover and cook on low for 6 to 8 hours, or until the vegetables are very tender.

  4. Puree the mixture in a blender in small batches to desired consistency.

  5. Return the processed soup to the slow cooker and blend in the cream or half-and-half, Worcestershire sauce, and shredded cheddar cheese. Add salt and pepper to taste. Stir to mix well and continue cooking on low for 15 to 20 minutes, or until the soup is hot.

  6. Ladle the hot soup into bowls and garnish servings with chopped chives, parsley, a drizzling of olive oil, or roasted red pepper puree (below) if desired.

  7. Serve and enjoy!

Tip

  • Take special precautions when processing hot liquids in a blender. The steam and pressure can cause an explosion if the blender is too full. Avoid an explosion by filling the blender only one-third full, and hold a folded kitchen towel over the lid. Start blending on low speed and lift the towel slightly to allow some of the steam to escape. Once it begins to puree, increase the power. 

Recipe Variations

Optional Quick Roasted Red Pepper Puree: Drain a 12-ounce jar of roasted red peppers and put them in a blender or food processor with 2 tablespoons of olive oil and 1/2 teaspoon of garlic powder. Process until smooth. Taste and add salt and freshly ground black pepper, as needed. For extra heat, add a dash of hot sauce or cayenne pepper to the mixture. Drizzle over the soup and swirl with a knife, if desired.