Easy Slow Cooker Cauliflower Soup with Cheese

Name: Easy Slow Cooker Cauliflower Soup with Cheese
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into florets; 1 ¾ cups shredded Cheddar cheese; 1 onion, diced; 1 teaspoon English mustard; 3 bay leaves; salt and freshly ground black pepper to taste; 6 ⅓ cups hot chicken broth

Rating: 3.87 stars

31 Ratings
24 Reviews
2 Photos

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

By catmeow666

Gallery

Recipe Summary

prep:

10 mins

cook:

4 hrs

total:

4 hrs 10 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 large head cauliflower, cut into florets
1 ¾ cups shredded Cheddar cheese
1 onion, diced
1 teaspoon English mustard
3 bay leaves
salt and freshly ground black pepper to taste
6 ⅓ cups hot chicken broth

Directions

Step 1

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

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Step 2

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

Per Serving:

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

Reviews (24)

Most helpful positive review

Sue from Nairobi

07/10/2018

Use immersion blender instead. Read More

Helpful

(12)

Most helpful critical review

Sharon King

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sue from Nairobi

07/10/2018

Use immersion blender instead. Read More

Helpful

(12)

lutzflcat

Allstar

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

Helpful

(10)

Millie

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

Helpful

(6)

Patty Wiley

05/23/2018

Made as directed, but added the cheese shortly before serving. Read More

Helpful

(5)

jomaypole@msn.com

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

Helpful

(2)

JCamp

02/17/2020

Nothing says 'yummy' like "dump and go" Read More

Helpful

(2)

Suzanne

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

Helpful

(1)

ladyfisher4trout

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

Liz Mell

02/18/2020

I made this and it was terrible. The cheese curdled and it was bland. Read More

Sharon King

03/06/2020

No, just not my favorite. Read More

More Reviews

Reviews for: Photos of Easy Slow Cooker Cauliflower Soup with Cheese

1 of 24

All Reviews

Use immersion blender instead.

Made as directed, but added the cheese shortly before serving.

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.

Nothing says 'yummy' like "dump and go"

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!

Made as directed, the cheese curd. I would add the cheese after the four hours. I would sauté the onions for more flavor.

I made this and it was terrible. The cheese curdled and it was bland.

No, just not my favorite.

1 of 2 Easy Slow Cooker Cauliflower Soup with Cheese

2 of 2 Easy Slow Cooker Cauliflower Soup with Cheese

Jan Ayton

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Easy Slow Cooker Cauliflower Soup with Cheese

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (24)

Most helpful positive review

Most helpful critical review

All Reviews for Easy Slow Cooker Cauliflower Soup with Cheese

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Include these ingredients

Do not include these ingredients

Easy Slow Cooker Cauliflower Soup with Cheese

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (24)

Most helpful positive review

Most helpful critical review

All Reviews for Easy Slow Cooker Cauliflower Soup with Cheese