Slow Cooker Cauliflower Cheese Soup Recipe

This slow cooker cauliflower cheese soup is a creamy and comforting dish that is perfect for chilly days. Made with tender cauliflower florets, onions, garlic, and a blend of cheeses, this soup is rich in flavor and velvety smooth in texture. The slow cooker method allows the flavors to meld together beautifully, resulting in a satisfying and hearty soup. Serve it with crusty bread or a side salad for a complete meal.

4.9
30 Rating -
Rate
Non Vegdiet
8hr 10minstotal
10minsPrep
8hr Cook
8hr 10m.total
10m.Prep
8hr Cook
Slow Cooker Cauliflower Cheese Soup
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Ingredients for Slow Cooker Cauliflower Cheese Soup Recipe

  • 0.17 Large Head Of Cauliflower, Cut Into Florets
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Of Garlic, Minced
  • 0.67 cup Vegetable Broth
  • 0.17 teaspoon Dried Thyme
  • 0.08 teaspoon Paprika
  • 0.17 cup Shredded Cheddar Cheese
  • 0.67 ounce Cream Cheese
  • 1/25 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as per your need Optional Garnish: Additional Shredded Cheese, Chopped Chives

Directions: 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.
Nutrition
value
408
calories per serving
17 g Fat48 g Protein12 g Carbs1 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    48g
  • Carbs
    12g
  • Fiber
    1g

MacroNutrients

  • Carbs
    12g
  • Protein
    48g
  • Fiber
    1g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    389mg
  • Iron
    1mg
  • Vitamin A
    30mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    92mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    < 1mg
  • Phosphorus
    459mg
  • Selenium
    46mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp