Slow Cooker Cauliflower Soup
This slow cooker cauliflower soup recipe is creamy, hearty, and comforting. Made with cauliflower, potatoes, cheddar cheese, and cream, it’s the perfect cozy dinner or side dish.
Servings: 10
Equipment
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.
Nutrition
Calories: 219kcal | Carbohydrates: 15g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 273mg | Potassium: 565mg | Fiber: 3g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 43mg | Calcium: 126mg | Iron: 1mg
