Cheesy Cauliflower Soup: Slow Cooker Comfort

Are you a fan of cauliflower? I am not, but I love this creamy Cheesy Cauliflower Soup.

This hearty and creamy soup is the perfect comfort food for those chilly nights. Say goodbye to bland and boring soups and hello to a flavorful and nutritious dinner.

The cumin and Worcestershire sauce give this soup a great boost of flavor in addition to the cheese. I use mild cheddar here because it is what we usually have on hand. But sharp cheddar would be amazing in this.

Or go off the map with gruyere, Swiss, Monterey Jack, or any other nice melting cheese.

Cheesy Cauliflower Soup for different diets

This is a good keto soup as is.

For those looking to trim down on the fat, toss in a peeled cubed russet potato or two with the cauliflower and thin with milk (any kind), yogurt or more stock at the end.

Use dairy free products for a dairy free soup. I bet you didn't see that coming, haha! Seriously, silken tofu is a good replacement for the heavy cream. And there are some good dairy free cheese alternatives out there.

Recipe

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Ingredients

 

• 2 heads cauliflower (cut into pieces)
• 1 medium onion (diced)
• 2 celery stalks (diced)
• 1 quart chicken stock
• ½ teaspoon cumin
• ½ teaspoon Worcestershire sauce
• 1 cup heavy cream
• 2 cups shredded mild Cheddar cheese
• kosher salt and black pepper to taste

Instructions

 

• Add cauliflower, onions, celery and chicken stock to the crock of a 5-6 quart slow cooker.
• Cook on low for 7 to 8 hours, or on high 3 to 4 hours
• When done cooking, use an immersion blender to puree the mixture in the pot; or add mixture to a blender or food processor and blend until smooth, then return to pot.
• Turn slow cooker to high add the cumin, Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted.
• Taste and season with salt and pepper as needed.

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