Description
A comforting and creamy cauliflower soup made effortlessly in a slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 2.5 pounds cauliflower florets (1 large cauliflower head)
- 2 large Russet potatoes (peeled and chopped)
- 2 tablespoons butter
- 1 yellow onion (diced)
- 6 cloves garlic (minced)
- 4 cups chicken broth (or veggie broth for vegetarian)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 8 oz cream cheese (softened and cut into small cubes)
- 1 cup heavy cream
- 8 oz sharp cheddar (grated)
- 8 oz fontina cheese (grated)
- Garnishes: Chopped dill, parsley, green onions, shredded cheese, sour cream, and bacon crumbles
Instructions
- Prepare the vegetables: Chop the cauliflower into smaller, manageable pieces and set aside.
- Combine ingredients in the slow cooker: Add the cauliflower, potatoes, onion, garlic, and butter to the slow cooker. Pour in the chicken broth and sprinkle in the seasonings: salt, pepper, smoked paprika, dried parsley, and oregano. Stir well to combine.
- Top with cream cheese: Scatter cream cheese cubes evenly atop the vegetable mixture.
- Cook low and slow: Close the lid and set the cooker on LOW for 6 hours or HIGH for 3 hours.
- Blend and add cream: About 30 minutes before cooking time ends, use an immersion blender to gradually blend the soup until smooth. Pour in the heavy cream along with the grated cheeses.
- Final seasoning and garnish: Taste and adjust seasonings as needed. Allow it to cook for an additional 30 minutes. Serve hot with toppings.
Notes
For a vegan version, substitute chicken broth with vegetable broth and use dairy-free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 40mg