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This slow cooker cauliflower soup recipe blends cauliflower, root veggies, herbs, and cheddar into the creamiest bowl. It’s true set-it-and-forget-it comfort for busy nights, perfect for fall and winter, and budget-friendly too.
Creamy Cauliflower Soup
Creamy soup lovers, this one’s for us! Even cauliflower skeptics end up asking for seconds! This slow cooker cauliflower soup is true set-it-and-forget-it comfort. Blend it smooth, ladle it up, and serve with a chunk of focaccia bread and a green salad, and stash leftovers for easy meal-prep lunches. If you love a stovetop moment, though, don’t miss my cauliflower cheese soup for another warm bowl.
Ingredients You’ll Need
- Cauliflower – I use about 1½ pounds of cauliflower florets, fresh or frozen.
- Potatoes – Russets give a nice starchy base, but baby potatoes or even turnips can step in. Just peel and cube them into 1-inch pieces.
- Onion – I usually go with yellow onion, but white or sweet onions are just as tasty.
- Broth – Low sodium vegetable broth keeps it light, though chicken broth adds extra richness.
- Seasonings – A simple mix of garlic powder, paprika, chili powder, thyme, and rosemary for a savory flavor.
- Heavy cream – Makes the soup creamy and lush. Half and half or even evaporated milk will work.
- Butter – Adds richness and helps bring the flavors together.
- Cheese – I go for sharp cheddar, but colby, gruyere, havarti, or your favorite blend will all melt in beautifully.
- Parsley and green onions – Fresh garnish that adds a pop of color and brightness right before serving.
How To Make Cauliflower Soup In The Slow Cooker
- Prep. To the insert of your slow cooker, add the cauliflower florets, cubed potatoes, chopped onions, broth, and seasonings, and stir to combine. Cover and cook on low for 7 to 8 hours, or on high for 4 hours.
- Blend the soup. Pour the soup into a blender or a food processor in batches, and blend until smooth. You can also use an immersion blender. Be very careful to avoid spills, splashes, and burns while transferring and blending the hot soup.
- Stir in the remaining ingredients: Return the blended soup to the slow cooker, and stir in the heavy cream, butter, salt, and pepper. Stir thoroughly until well blended. Taste for seasonings and adjust accordingly.
- Garnish and serve. Ladle the cauliflower soup into bowls and top with shredded cheddar cheese, green onions, and parsley, and enjoy.
Freezer Meal
This soup also makes a great freezer meal! Just add all the ingredients (except the broth, cream, butter, and cheese) to a freezer-safe bag and freeze for up to 3 months. When you’re ready to cook, dump everything into the slow cooker with the broth and cook it. Finish it off with the cream, butter, and cheese as directed, and you’ve got a cozy dinner with zero prep work.
Recipe Tips
- Cut evenly: Try to cut the cauliflower and potatoes into similar-sized pieces so they cook evenly in the slow cooker.
- Blend safely: When transferring hot soup to a blender, only fill it halfway and hold the lid down with a towel to prevent accidents. An immersion blender is the easiest option if you have one.
- Adjust creaminess: For a thicker soup, use less broth or add an extra potato. For a lighter version, swap the heavy cream for half-and-half or evaporated milk.
- Make it ahead: This soup reheats beautifully. Store it in the fridge for up to 4 days, or freeze without the cream for a couple of months, then stir the cream in after reheating.
Serving Suggestions
I love baking up a loaf of crusty bread to go with soup, and my no knead skillet bread is perfect with this one. If you’d like to round out the meal with some protein, try my easy chicken cordon bleu for a weeknight dinner or a pork roast if you’re hosting a get-together. And for a sweet finish, an apple crumble is the perfect dessert to balance a rustic bowl of creamy cauliflower soup.
How To Store and Reheat Leftovers
- To refrigerate, cover your cauliflower soup tightly or place it in an airtight container and store it in the fridge for 3-4 days.
- To reheat, place portion(s) of the soup in a saucepan over medium heat and cook, stirring often, until just heated through.
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Slow Cooker Cauliflower Soup
Ingredients
- 1½ pounds fresh or frozen cauliflower florets
- 1 pound baby potatoes, or russet potatoes, cut into 1-inch cubes (may substitute turnips for a lower carb option)
- 1 yellow onion, chopped
- 6 cups vegetable broth, or chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon sweet or smoked paprika
- ¼ teaspoon chili powder, or to taste
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream, Half & Half will also work, as well as evaporated milk
- 1 tablespoon butter
- ¾ teaspoon salt, or to taste
- freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese, for garnish
- chopped fresh green onions, for garnish
- chopped fresh parsley, for garnish
Instructions
- Prep the slow cooker. Add the cauliflower florets, cubed potatoes, onions, broth, garlic powder, onion powder, thyme, rosemary, paprika, chili powder, and nutmeg to the slow cooker insert; stir to combine.
- Cook. Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.
- Blend. Remove the cover. Then, pour the soup into a blender or a food processor in batches, and blend until smooth. You can also use an immersion blender.
- Combine. Return the blended soup to the slow cooker and stir in the heavy cream, butter, salt, and pepper; stir until well blended. Taste for salt and pepper and adjust accordingly.
- Serve. Ladle the cauliflower soup into bowls and top with shredded cheddar cheese, green onions, and parsley, and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
When you say turnip, do you mean the small white turnip or rutabaga?
I got a little carried away with the chili powder, so I added a bit of honey to take the edge off. If I say so myself, the soup was delicious.
I’m very glad you enjoyed it! Thank YOU! 🙂
Has anyone ever used sweet potatoes in this recipe rather than white potatoes?
I was going to ask the same. Did you ever try it?