Slow Cooker Cauliflower Cheese Soup Recipe2022-09-19
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.1 g
Trans Fat0 g
Unsaturated Fat0 g
Slow cooker cauliflower cheese soup recipe. Very easy and tasty vegetable soup with Cheddar cheese cooked in a slow cooker. This yummy puréed soup has a velvety texture.
Slow Cooker Cauliflower Cheese Soup Recipe
Welcome to my post on mastering the cauliflower cheese soup. In this recipe, I will guide you through the process of creating a deliciously creamy soup that will leave your taste buds craving more.
Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is perfect for anyone looking to enjoy a comforting and flavorful bowl of soup.
So, let’s get started and dive into the world of slow-cooker cauliflower cheese soup!
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Ingredients and Preparation
Now that you’re ready to embark on your journey to create a mouthwatering slow cooker cauliflower cheese soup, it’s time to gather and prepare the key ingredients. Here’s what you’ll need: fresh cauliflower, onion, garlic, chicken broth, potatoes, cheddar cheese, cornstarch salt, and pepper.
Start by washing and chopping the cauliflower into small florets.
Dice the onion and mince the garlic. In a separate bowl, grate the cheddar cheese and set it aside. Now that your ingredients are prepped, let’s move on to the next step of this delightful recipe!
Slow Cooking Process
Now that we have our ingredients prepped and ready, it’s time to dive into the slow-cooking process to create the perfect cauliflower cheese soup. The beauty of using a slow cooker is that it allows the flavors to meld together over time, resulting in a rich and creamy soup.
To begin, transfer the chopped cauliflower, cubed potatoes, diced onion, and minced garlic into the slow cooker.
Next, add the chicken broth, milk, and a generous amount of grated cheddar cheese. Stir everything together until well combined. Now, it’s time to season our soup with a pinch of salt and pepper to taste.
Place the lid on the slow cooker and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. As the soup simmers away, the cauliflower will become tender and the flavors will intensify. Once the cooking time is up, give the soup a good stir and check for seasoning.
Feel free to adjust the salt and pepper if needed. My slow-cooker cauliflower cheese soup is now ready to be served and enjoyed!
The velvety texture and cheesy goodness will surely delight your taste buds. Stay tuned for the next part where we’ll explore some tips for serving and enhancing the flavor of this delicious soup.
Serving and Enjoying
Now that the cauliflower cheese soup is ready, let’s talk about some tips for serving and enhancing the flavor of this delightful dish.
First, ladle the soup into bowls, making sure to get a good amount of creamy goodness in each serving. For an extra touch of indulgence, top the soup with a sprinkle of freshly grated cheddar cheese or a dollop of sour cream. The richness of these additions will take your soup to the next level.
To add some texture and crunch, consider garnishing with crispy bacon bits or toasted bread crumbs. These little additions will provide a delightful contrast to the smoothness of the soup. If you’re looking to add some freshness, a sprinkle of chopped parsley or chives on top will do the trick.
Not only will it add a pop of color, but it will also bring a burst of flavor to each spoonful. Finally, don’t forget to serve the soup alongside some warm crusty bread or buttery garlic bread. The combination of the creamy soup and the crusty bread is simply irresistible. So go ahead, grab a bowl, and savor every spoonful of this deliciously creamy slow cooker cauliflower cheese soup. Stay tuned for more mouthwatering recipes!
Slow Cooker Cauliflower Cheese Soup Recipe
- 3½ cups (875 ml) low-sodium fat-free chicken broth
- 12 oz (360 g) cauliflower, cut into florets
- 1 large potato, peeled and cut into cubes
- 1/2 cup chopped yellow onion
- 2 cloves garlic, peeled and minced
- 1/2 cup (125 ml) 2% reduced-fat milk
- 1 tablespoon cornstarch
- 3 oz 990 g) shredded low-fat Cheddar cheese
- salt and gound white pepper
- ground mace for garnish
In a slow cooker, combine broth, cauliflower, potato, onion, and garlic. Cover the cooker and cook on a high-heat setting for 3-4 hours.
Using a slotted spoon, remove 1/2 of the vegetables from the soup and reserve. In a food processor, puree the remaining soup until smooth.
Stir in reserved vegetables. Cover the slow cooker and cook on a high-heat setting for further 10 minutes.
Stir in combined 1/2 cup (125 ml) milk and cornstarch, stirring for 2-3 minutes. Add shredded Cheddar cheese and stir until cheese is melted. Season to taste with salt and white pepper.
Turn off the slow cooker. Ladle cauliflower cheese soup into soup bowls. Sprinkle each bowl with ground mace. Serve immediately.