Crock Pot Cauliflower Soup
Crock Pot Cauliflower Soup hits the spot. Cauliflower recipes have become so popular in the past few years. I guess the popularity of low carb dieting is what has everyone falling in love with fresh cauliflower.
This cauliflower soup recipe is chunky, cheesy and delicious. It’s perfect for lunch or dinner. Crock pot soup recipes freeze very well in case you have leftovers you’d like to save.
I love to freeze a single serving of my crock pot soup recipes so when I need a quick lunch I can pop the frozen soup in the microwave to heat.
If you would like a creamier version of this cauliflower soup once the cauliflower is nice and tender scoop it out with a ladle and blend the pieces of cauliflower until they turn thick and creamy. Pour it back into the crock pot slow cooker and continue heating the slow cooker cauliflower soup until it is nice and hot.
How to make Crock Pot Cauliflower Soup
Ingredients
- 6 cups chicken stock
- 4 cups of fresh cauliflower, cut into small florets
- 1/2 cup sliced celery
- 1/4 cup diced onion
- 1/4 cup sliced carrot
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 16 ounces Monterrey Jack Cheese, shredded or sharp white cheddar cheese
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 tablespoons cool water
Directions
- Place the first 8 ingredients into a 4 quart or 6 quart crock pot.
- Cook on high for 4 hours or low 7-8 hours or until the cauliflower is tender.
- Add the whipping cream and shredded cheese to the slow cooker.
- Mix well and continue to cook until cheese is melted completely.
- Once the cheese has melted mix the cornstarch and cool water in a small bowl. Stir the mixture into the crock pot and recover.
- Cook until the cauliflower soup has thickened slightly. Turn the crock pot off or on to the warming setting to avoid over cooking.
- To make a creamy cauliflower soup recipe puree the cauliflower pieces in a blender and pour back into the crock pot to heat.
- Makes 4-6 servings.
Crock Pot Cauliflower Soup
Ingredients
- 6 cups chicken stock
- 4 cups of fresh cauliflower (cut into small florets)
- 1/2 cup sliced celery
- 1/4 cup diced onion
- 1/4 cup sliced carrot
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 16 ounces Monterrey Jack Cheese (shredded or sharp white cheddar cheese)
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 tablespoons cool water
Instructions
- Place the first 8 ingredients into a 4 quart or 6 quart crock pot.
- Cook on high for 4 hours or low 7-8 hours or until the cauliflower is tender.
- Add the whipping cream and shredded cheese to the slow cooker.
- Mix well and continue to cook until cheese is melted completely.
- Once the cheese has melted mix the cornstarch and cool water in a small bowl. Stir the mixture into the crock pot and recover.
- Cook until the cauliflower soup has thickened slightly. Turn the crock pot off or on to the warming setting to avoid over cooking.
- To make a creamy cauliflower soup recipe puree the cauliflower pieces in a blender and pour back into the crock pot to heat.
- Makes 4-6 servings.
Nutrition
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