Slow Cooker Cauliflower Cheese Soup Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine cauliflower florets, onions, garlic, vegetable broth, and seasonings.
• STEP 2.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is tender.
• STEP 3.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
• STEP 4.Stir in shredded cheddar cheese, cream cheese, and grated Parmesan cheese until melted and well combined.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with additional shredded cheese and chopped chives, if desired.

Cooking Tips

• For a thicker soup, you can add a roux made with butter and flour to the pureed soup.
• If you prefer a chunkier texture, reserve some cauliflower florets before pureeing and add them back into the soup.
• To make it a complete meal, you can add cooked bacon or ham as a topping.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the reheated soup with a sprinkle of fresh grated cheese and a drizzle of olive oil.