Cheesy Cauliflower Soup Crock Pot Slow Cooker
Cozy up with a bowl of creamy, indulgent comfort food with this Cheesy Cauliflower Soup made in a Crock Pot slow cooker. Packed with wholesome cauliflower, vibrant carrots, and aromatic garlic, this rich and velvety soup combines the convenience of slow cooking with the irresistible flavor of melted cheddar and Parmesan cheese. A simple roux adds an extra layer of creaminess, while optional ground mustard lends a subtle tangy kick. Perfect for busy weeknights or lazy weekends, this hearty soup comes together with minimal prep time and lets the slow cooker do all the work. Serve it warm, topped with extra cheese, crumbled bacon, or fresh parsley for a family-friendly meal that’s as satisfying as it is effortless.
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Recipe Information
Ingredients
- 1 head Cauliflower florets
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 4 cups Chicken or vegetable broth
- 2 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk (whole or 2%)
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground mustard (optional)
Instructions
Prepare the vegetables by cutting the cauliflower into small florets, dicing the carrot, celery, and onion, and mincing the garlic.
In a slow cooker, combine the cauliflower florets, carrot, celery, onion, minced garlic, and chicken or vegetable broth.
Add salt, black pepper, and ground mustard (if using) to the slow cooker.
Cover the slow cooker and cook on low for 4-5 hours, or until the vegetables are tender enough to blend.
Once the vegetables are cooked, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend, then return to the slow cooker.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk the milk into the roux, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir the milk mixture into the soup in the slow cooker until fully combined.
Add the shredded cheddar cheese and grated Parmesan cheese to the slow cooker. Stir until the cheese is completely melted and the soup is creamy.
Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
Ladle the cheesy cauliflower soup into bowls and serve warm. Optionally, garnish with additional shredded cheese, crumbled bacon, or chopped fresh parsley.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 552 mg | 42% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
