Slow Cooker Cheesy Cauliflower Soup

It's finally starting to feel like winter here in Ohio. This has been the warmest winter that I can remember and I was bummed about not having a white Christmas (as far as I'm concerned snow is only okay on Christmas). This soup is great for cold weather, especially since it's made in the crock pot.

Recipe from Slender Kitchen.

Other Soup Wednesday Posts: Roasted Wild Mushroom Chowder; Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas; Onion Soup with Fontina and Thyme; Chunky Root Vegetable Soup with Swiss Cheese Croutons.

-1 head cauliflower, cut into florets
-1 cup diced carrots
-1 onion, diced
-3 celery stalks, diced
-2 garlic cloves, diced
-4 cups vegetable broth (get my recipe here)
-1/4 cup flour
-12 oz. fat free evaporated milk
-1/2 cup milk
-Salt and pepper
-1.5 cups shredded reduced fat cheddar cheese

Add the cauliflower, carrots, onion, celery, garlic, and vegetable broth to the crock pot. Cook on low for 4 hours.

Stir together the flour, evaporated milk, and milk. Add to the slow cooker and turn it up to high for 1 hour -- cooking the soup on high will help to thicken it.

Season the soup with salt and pepper to taste. Use an immersion blender to blend until smooth until smooth. Stir the cheese into the hot soup until completely melted.

Dave liked this recipe, but I could tell that it tasted low-calorie. The texture was super light not the kind of texture that I expect from a cheesy soup. However, this made a lot of soup and we did eat all of it -- so that's always a plus. 


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