This slow cooker soup is really easy to make and completely yummy!! If you like cauliflower cheese, you'll love this. For a vegetarian version just use vegetable broth. Serve with crusty white bread
10.17.17 I didn’t have any English mustard, so I used Dijon. The bay leaves brought very good flavor to this soup, and the texture was spot on creamy. Cauliflower is not a bold-flavor veggie, so I wasn’t surprised when I found the soup’s flavor a bit weak, so I did add more cheese and more salt and pepper. I used the slow cook feature on my Instant Pot® and was happy with the way this recipe turned out. And it is indeed easy to make, a definite plus!
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This is a good base soup, but I made some additions for added flavor. I caramelized the onions by sauteing them first. I made a split between chicken broth and veggie broth, both low sodium, so I could control the sea salt I added. I added about 8 grinds of sea salt. I added 10 grinds of black pepper. I also added a nice yellow curry powder and smoked paprika, both 1 tablespoon each. I used 2 cups of shredded sharp cheddar for more flavor too. I also like using the immersion blender, as I think it makes for easier clean up and a smoother and more controlled blend.
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To save time, you can eliminate the final step of pureeing the soup, by using fresh riced cauliflower in the soup. It cooks faster and there is no need to transfer hot soup to a blender to puree.
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Must grate cheese yourself. Pre-packaged shredded cheese has an anti-caking ingredient which causes it to congeal in things like soups and sauces. Tasty and easy soup!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
10.17.17 I didn’t have any English mustard, so I used Dijon. The bay leaves brought very good flavor to this soup, and the texture was spot on creamy. Cauliflower is not a bold-flavor veggie, so I wasn’t surprised when I found the soup’s flavor a bit weak, so I did add more cheese and more salt and pepper. I used the slow cook feature on my Instant Pot® and was happy with the way this recipe turned out. And it is indeed easy to make, a definite plus!
This is a good base soup, but I made some additions for added flavor. I caramelized the onions by sauteing them first. I made a split between chicken broth and veggie broth, both low sodium, so I could control the sea salt I added. I added about 8 grinds of sea salt. I added 10 grinds of black pepper. I also added a nice yellow curry powder and smoked paprika, both 1 tablespoon each. I used 2 cups of shredded sharp cheddar for more flavor too. I also like using the immersion blender, as I think it makes for easier clean up and a smoother and more controlled blend.
To save time, you can eliminate the final step of pureeing the soup, by using fresh riced cauliflower in the soup. It cooks faster and there is no need to transfer hot soup to a blender to puree.
Must grate cheese yourself. Pre-packaged shredded cheese has an anti-caking ingredient which causes it to congeal in things like soups and sauces. Tasty and easy soup!