Slow Cooker Cheesy Cauliflower Soup
Creamy slow cooker cauliflower soup made with fresh cauliflower, cheese, and simple seasonings. The cauliflower cooks until soft in the Crockpot before being blended and finished with cheddar cheese for an easy, rich cold-weather soup.
Servings: 6
Calories: 244kcal
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.
- 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.
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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