• 32 oz. cauliflower, frozen (2 16 oz. bags)
  • 1 onion, medium, chopped
  • 1 celery rib, chopped
  • 4 c. chicken broth or vegetable broth
  • 2 c. cream
  • 1/2 tsp. Worcestershire sauce
  • 1 c. cheddar cheese, grated
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

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Cheesy Cauliflower Soup is great as a starter to any meal, or served as a delicious lunch! Enjoy!

  1. Combine cauliflower, onion, celery and chicken broth (Use vegetable broth to make it vegetarian) in slow cooker.
  2. Cover. Cook on Low for 4-6 hours.
  3. In small batches puree in blender or use a stick blender.
  4. Transfer back to the slow cooker and blend in cream (temper method works best), worcestershire and cheese. NOTE: Temper method is used to keep the cream from curdling. Add a soup ladle to the cream and blend to slowly warm up the cream before adding to the soup.
  5. Add salt and pepper to taste.
  6. If you have a hand held stick blender (best to use) it is great to blend this soup in small batches until smooth, and place back in the slow cooker to keep hot.

NOTE: Best to use a brick of cheddar cheese instead of the pre-shredded, as the pre-shredded has an agent it it to keep it from sticking together.

Happy Crocking!

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Slow Cooker Cheesy Cauliflower Soup Nutrition **

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