Easy, throw everything in your slow cooker Cauliflower Soup recipe. A creamy vegetable packed soup is ready for your family in 4 hours! If you’re looking for creamy soups also try my Yukon Gold Potato Soup, Frozen Cream of Broccoli Soup and Fresh Tomato Soup!
Why I Love This Cauliflower Soup Recipe
I love slow cooker soup recipes. They are so just so easy to make.
This slow cooker soup is filled with healthy vegetables and not a whole lot else. The recipe only calls for 1 cup of shredded cheese which is all it needs to become creamy. You don’t even need any heavy cream or milk!
This cauliflower soup is sure to become a new favorite during crockpot season. Serve with some Italian bread or Hawaiian Rolls for dipping and you have a complete meal. I hope you love it!
Tip: Looking for more cauliflower ideas? Check out my top 15 cauliflower dinner recipes.
Ingredients
- 1 head of cauliflower cut into florets
- 4 carrots peeled and chopped
- 2 stalks celery chopped
- 1 medium onion peeled and chopped
- 2 cloves garlic minced
- 6 cups chicken broth (can substitute vegetable broth to make it vegetarian friendly)
- 3 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
How to Make
Slice up all your vegetables and add everything into the slow cooker.
Cook on HIGH. Remove the bay leaves with the time is up.
Use a immersion blender to blend it all together until creamy.
Now time to serve and enjoy this delicious Crockpot Cauliflower Soup!
Can I cook this soup on LOW?
Yes, you can. Cook on low for 7 hours.
I don’t have a immersion blender, what can I use?
I recommend investing in a immersion blender if you love creamy soups and sauces, it’s something I use often in our kitchen. If you don’t have a immersion blender, you can use a regular blender. Just be careful when transferring and blending the soup as it’s very hot.
How to Freeze
Allow soup to cool down and then place soup in airtight freezer safe containers or freezer bags. Freeze until you are ready to use it. This will store well in the freezer for several months.
Pin for later:
Slow Cooker Cauliflower Soup (4 Hours)
PrintIngredients
- 1 large head cauliflower cut into florets
- 4 carrots peeled and chopped
- 2 stalks celery chopped
- 1 medium onion peeled and chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 3 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Add all the ingredients into your slow cooker and stir.
- Cook on HIGH for 4 hours or LOW for 7 hours.
- Remove bay leaves and either use a immersion blender, or carefully transfer to a blender to blend. Blend until smooth. Be super careful, the soup is hot!
- Ladle soup into bowls and serve. Store any leftovers in an airtight container in the refrigerator. You can also freeze leftovers in freezer bags for several months.
Joyce says
We seem to enjoy all of your recipes. Good, old-fashioned hearty fare. Today I already made your Sour Dough Slow Cooker Bread (just taking out of crockpot.) Can hardly wait to dig in!
I have a quick question; for this cauliflower soup, thinking maybe to wait until the end of the cooking time to add in the cheese? Please confirm. Thank you for your efforts!
Pamela says
Hey Joyce, thanks for your comment! Happy to hear you made the Sourdough bread! About this recipe, I add the cheese with all the other ingredients and cook for the full 4 hours (easy!). If you want to wait until the end though, you totally can. 🙂
Joyce says
Thanks so much. That’s what I did. Waited until after I used the blender, then added the cheese. Oh my God! Delicious and so satisfying, especially when served with the Sour Dough Bread. Hubby loved it!
Pamela says
I’m so happy you guys liked this soup recipe (with the bread!) – thank you so much for letting me know! 🙂