Crock Pot Cheesy Cauliflower Soup
This Crock Pot Cheesy Cauliflower Soup is a creamy, cheesy, and hearty dish that is easy to prepare in a slow cooker. Perfect for chilly days, it combines nutritious cauliflower with rich cheese for a comforting meal.
Servings: 6 servings
Ingredients
- 1 large head cauliflower chopped into florets
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth ensure it’s a good-quality, flavorful brand
- 1 cup milk or unsweetened plant-based milk (such as almond or oat milk)
- 2 cups shredded sharp cheddar cheese use a -certified brand
- 1/2 cup cream cheese softened
- 2 tablespoons olive oil or unsalted butter
- 1 teaspoon smoked paprika
- to taste salt and freshly ground black pepper
- for garnish fresh chives or parsley chopped
Instructions
- Start by washing and chopping your cauliflower into bite-sized florets. Dice the onion finely and mince the garlic cloves.
- In a skillet over medium heat, warm the olive oil or butter. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sauté for another minute until fragrant.
- Transfer the sautéed onion and garlic into your crock pot. Add the chopped cauliflower florets, vegetable broth, smoked paprika, salt, and pepper. Stir to combine all the ingredients evenly.
- Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the cauliflower is very tender.
- Using an immersion blender right in the crock pot, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.
- Add the shredded cheddar cheese and softened cream cheese to the blended soup. Stir well until the cheese melts completely and the soup becomes thick and creamy. Pour in the milk or plant-based milk to adjust the consistency to your liking.
- Taste and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with freshly chopped chives or parsley. Serve warm with crusty bread or your favorite side.
Equipment
- Slow Cooker
- Skillet
- Immersion blender
Notes
Use sharp cheddar cheese for a more pronounced cheesy flavor. For extra creamy texture, blend part of the soup and leave some cauliflower chunks. To keep the soup dairy-free, substitute cheeses with vegan alternatives. Homemade vegetable broth can enhance the flavor. Garnish with fresh herbs like chives or parsley for color and freshness.
Variations include adding protein like cooked chicken or chickpeas, spicing it up with cayenne pepper, changing herbs, or using different cheese types. Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.