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

Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cauliflower, Cheddar cheese, onion, mustard, bay leaves, salt, and pepper in a slow cooker. Pour in hot chicken broth.

    Advertisement
  • Cook on High until flavors are well combined, about 4 hours. Remove bay leaves. Pour mixture into a blender. Cover and hold lid down with a potholder; blend until smooth.

Cook's Note:

Cook on Low for 8 hours if preferred.

Nutrition Facts

307 calories; protein 19.2g; carbohydrates 19.3g; fat 17.8g; cholesterol 61.5mg; sodium 2253.5mg. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/10/2018
Use immersion blender instead. Read More
(12)

Most helpful critical review

Rating: 3 stars
03/06/2020
No, just not my favorite. Read More
31 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 4
Rating: 4 stars
07/10/2018
Use immersion blender instead. Read More
(12)
Rating: 4 stars
10/17/2017
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! Read More
(10)
Rating: 5 stars
02/17/2020
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. Read More
(6)
Advertisement
Rating: 5 stars
05/23/2018
Made as directed, but added the cheese shortly before serving. Read More
(5)
Rating: 5 stars
02/17/2020
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. Read More
(2)
Rating: 4 stars
02/17/2020
Nothing says 'yummy' like "dump and go" Read More
(2)
Advertisement
Rating: 4 stars
02/19/2020
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! Read More
(1)
Rating: 3 stars
02/19/2020
Made as directed, the cheese curd. I would add the cheese after the four hours. I would sauté the onions for more flavor. Read More
Rating: 1 stars
02/18/2020
I made this and it was terrible. The cheese curdled and it was bland. Read More
Rating: 3 stars
03/06/2020
No, just not my favorite. Read More