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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.
Course Crock Pot Soup Recipes
Cuisine American
Keyword Crock Pot Cauliflower Soup recipe, crock pot soup recipe, Slow Cooker Cauliflower Soup recipe
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 6 servings
Calories 533 kcal
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
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.
Serving: 1 Serving | Calories: 533 kcal | Carbohydrates: 16 g | Protein: 27 g | Fat: 40 g | Saturated Fat: 24 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Cholesterol: 119 mg | Sodium: 1226 mg | Potassium: 605 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 2102 IU | Vitamin C: 34 mg | Calcium: 622 mg | Iron: 1 mg