Celebrate soup season with this easy crockpot soup recipe. My creamy cauliflower soup is made in a slow cooker. This ensures that cauliflower is completely tender and easy to blend. And of course I loaded it up with sharp cheddar and a little burst of garlic flavor.
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Soup season is my favorite time of year and this soup recipe doesn't disappoint. Add crusty bread for dipping or pair it with a crisp green salad for some contrast. For toppings, try extra grated cheddar, crumbled bacon or pancetta, sliced green onions, chives, or freshly cracked black pepper. You don't need all of them-pick one or two and call dinner done.
I originally thought cauliflower would be the star here, but a good sharp cheddar really changes the soup. I found that the sharper cheeses bring a buttery flavor that works especially well with the mild cauliflower. It gives this simple slow cooker soup much more personality without adding more ingredients.
📖Why My Recipe Works
Cauliflower is particularly good at making creamy blended soups because it becomes incredibly soft after several hours of cooking. And unlike a cheese soup that relies on a flour-thickened base, the vegetable itself gives this one plenty of body. The cheese is just extra flavor!
🧾Ingredient Notes
- Cauliflower - Use one very large head or two smaller heads. Cut it into small florets so they cook evenly and become soft enough to blend completely.
- Cheese - I prefer sharp cheddar because its stronger, buttery flavor holds its own against the mild cauliflower. Grating your own cheese also makes it easier to incorporate gradually.
- Broth- I use chicken stock but veggie works just as well.
- Milk and Cream- Yes you need both. Milk cooks with the cauliflower, while a smaller amount of heavy cream goes in at the end for a silky finish.
- Garlic- This is a great use for a little roasted garlic!
⏲️How to Make Creamy Cauliflower Soup
- Add the ingredients to the crockpot The cauliflower should be mostly covered by liquid rather than floating in it.
- Cook on LOW for about 5 hours or HIGH for about 3 hours. Don't rush this part. You want the cauliflower very tender because softer florets blend into a smoother soup.
- I use an immersion blender to puree the soup but you can also do this in a high speed blender, just be caureful blending hot liquids.
- At this point, the soup should look a little thicker than you ultimately want it. The butter and cream will loosen the consistency.
- Stir in the butter and heavy cream until incorporated.
- Add one small handful of grated cheese and stir until it has completely melted. Add another handful, stir again, and continue until all the cheese is incorporated. It takes an extra minute or two, but this is the step that gives you smooth cheese soup rather than a grainy one.
👩🏻🍳Jen's Testing Notes
- If the finished soup seems too thick, don't immediately pour in a large amount of liquid. Add warm milk or stock a splash at a time. It is much easier to thin a soup than convince it to get thick again.
- Don't dump all the cheese into the soup at once.
- Use freshly grated cheddar. Pre-shredded cheese often contains anti-caking ingredients, so cheese grated from a block is the better choice when you want the smoothest melt.
- Blend before deciding the soup is too thick. Cauliflower breaks down substantially once pureed, and the cream added afterward changes the consistency again.
- Expect leftovers to thicken. Add a splash of milk or stock when reheating rather than thinning the entire batch before storing it. Reheat without boiling. Gentle heat helps the cheese and dairy stay smooth.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Slow Cooker Cheesy Cauliflower Soup
Ingredients
- 1 large head cauliflower or 2 small heads, cut into small florets
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 2 cups chicken stock
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- 2 Tablespoons unsalted butter
- ½ cup heavy cream
- 1 cup grated sharp cheddar cheese
- Garnish ideas: Extra grated cheddar Bacon or pancetta, Green onions or chives
Instructions
- Place the cauliflower, onion, garlic, salt, pepper, and nutmeg in the crockpot. Pour in 2 cups chicken stock and 1 cup milk. The cauliflower should be mostly covered, not floating. LOW for 5 hours or HIGH for 3 hours, until the cauliflower is very tender.1 large head cauliflower, 1 cup diced yellow onion, 2 cloves garlic, 2 cups chicken stock, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg
- Blend until smooth using an immersion blender. Or transfer the mixture in batches to a blender. If the soup still looks thick at this stage, that is ideal.
- Stir in the butter and heavy cream until melted and silky. Turn the heat off. Add the cheddar in small handfuls, stirring until melted. Keep warm or serve immediately after adding cheese.2 Tablespoons unsalted butter, ½ cup heavy cream, 1 cup grated sharp cheddar cheese
Notes
- Store in an airtight container in the refrigerator for up to 4 days. Soup will thicken as it chills.
- Reheat gently on the stovetop or in the microwave. Stir well and add a splash of milk or stock if needed. Do not boil, it will make the cheese grainy.
- Too thick: Add warm milk or stock one splash at a time.
- Too thin: Simmer uncovered briefly or blend in additional cooked cauliflower.
The potato will naturally thicken the soup as it cooks and blends, without affecting the flavor balance.
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