Slow Cooker Cauliflower Soup Recipe

Introduction

This Slow Cooker Cauliflower Soup is a comforting and creamy dish that’s perfect for chilly days. Made with fresh cauliflower, sharp cheddar, and delicious seasonings, it’s easy to prepare and full of flavor. Let your slow cooker do the work while you enjoy a warm, satisfying meal.

Ingredients

• 1 head cauliflower, green leaves removed and chopped into florets
• 1 leek, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 cup sharp cheddar cheese, shredded
• ½ cup heavy cream
• Salt and pepper to taste
• Optional garnishes: chives, crumbled bacon, additional cheddar cheese

Instructions

1. Step 1: Place the chopped cauliflower, sliced leek, minced garlic, pepper, and chicken broth into the slow cooker.
2. Step 2: Cover and cook on low for 6 to 8 hours until the cauliflower is very tender.
3. Step 3: Transfer the cooked mixture to a blender and pulse until smooth. Alternatively, use an immersion blender directly in the slow cooker.
4. Step 4: Return the blended soup to the slow cooker. Stir in the heavy cream and shredded cheddar cheese until melted and combined.
5. Step 5: Serve the soup hot, topped with chives, crumbled bacon, and extra cheddar cheese if desired.

Tips & Variations

• Use block cheddar cheese for the best melt and flavor instead of pre-shredded cheese.
• For a vegetarian version, substitute chicken broth with vegetable broth, but note the slight change in flavor.
• Add a dash of hot sauce or cajun seasoning to the soup for a spicy kick.
• Top with sour cream, croutons, fresh herbs, or a drizzle of olive oil for extra richness.
• Serve with crusty garlic butter bread or slow cooker cornbread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this soup?

Yes, you can use frozen cauliflower florets. Just adjust the cooking time as frozen cauliflower may cook faster. Ensure it is fully tender before blending.

Is it possible to make this soup vegan?

To make this soup vegan, substitute the chicken broth with vegetable broth, replace cheddar cheese with a vegan cheese alternative, and use coconut cream or another plant-based cream instead of heavy cream.

Slow Cooker Cauliflower Soup Recipe

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★★★★★

4.7 from 136 reviews

This Slow Cooker Cauliflower Soup is a rich and creamy comfort food made easy with minimal prep and slow cooking. Tender cauliflower and leek are simmered in flavorful chicken broth, then blended smooth with sharp cheddar cheese and heavy cream for a luscious texture. Topped with crispy bacon, chives, and extra cheese, this soup is perfect served with crusty bread or a crisp salad for a hearty meal any day.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 head cauliflower, green leaves removed, chopped into large florets
• 1 leek, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• Salt, to taste
• Black pepper, to taste

Blending & Garnish

• 1 cup heavy cream
• 1 ½ cups sharp or milk cheddar cheese, shredded (preferably from a block)
• Chopped chives, for garnish
• 4 slices bacon, cooked and crumbled, for garnish
• Additional shredded cheddar cheese, for garnish

Instructions

1. Prepare Vegetables: Cut the cauliflower into large chunks and slice the leek clean. Add these to the slow cooker along with minced garlic, salt, pepper, and chicken broth. This sets the base for the soup and ensures even cooking and flavor infusion.
2. Slow Cook: Cover the slow cooker with its lid and cook the ingredients on low heat for 6 to 8 hours. This gentle cooking softens the cauliflower and melds the flavors, creating a creamy texture after blending.
3. Blend the Soup: Once cooked, transfer the contents of the slow cooker into a blender or use an immersion blender directly in the slow cooker. Pulse or blend until completely smooth. Return the blended soup to the slow cooker.
4. Add Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese into the blended soup while it’s still warm to melt the cheese fully and enhance creaminess.
5. Serve and Garnish: Ladle the soup into bowls and top with chopped chives, crumbled bacon, and additional cheddar cheese as desired. These toppings add texture, flavor, and a lovely finishing touch to the soup.

Notes

• You can substitute vegetable broth for chicken broth for a vegetarian version, but expect a slightly different flavor profile.
• Using block cheese instead of pre-shredded ensures better melting and smoother texture.
• Use an immersion blender for easier blending directly in the slow cooker and less mess.
• Extra toppings like sour cream, hot sauce, cajun seasoning, croutons, fresh herbs, or a drizzle of olive oil can be added for more flavor and variation.
• This soup pairs wonderfully with crusty garlic butter bread, slow cooker cornbread, or a fresh salad like Caesar.

Keywords: slow cooker cauliflower soup, creamy cauliflower soup, crockpot soup, cauliflower cheese soup, comforting soup, easy slow cooker recipes