Crock Pot Cheesy Cauliflower Soup

There are a couple of things I love about this Cheesy Cauliflower Soup recipe - one it delicious, two it is so easy to make.

If you love cauliflower and love to find new ways to use it you are going to love this.

The simple combination of fresh vegetables - cauliflower, celery, onion and carrot are slow cooked in chicken broth until tender.

Then thickened with the perfect combination of whipping cream and cheese to make a creamy, cheesy and delicious broth.

This recipe is perfect for anyone who loves vegetables. If you follow a vegetarian, low carb, keto or flexitarian diet you will make it all the time.

Cauliflower Soup Recipes

I love the way a creamy soup made with fresh cauliflower tastes. It is delicious. It is a healthy soup recipe that can be enjoyed any time of the year.

Ingredients to make cheesy cauliflower soup

You will find the ingredient amounts below in the printable recipe card.

• chicken broth
• fresh vegetables: cauliflower, celery, onion, a carrot
• spices and seasonings: minced garlic, salt, ground black pepper
• shredded cheese: Monterrey Jack Cheese
• soup thickeners: heavy whipping cream, cornstarch and cold water

Directions to make the soup

I made this soup in a 4-quart crock pot but you can use a 6 or 8 quart. If using the larger size slow cooker it ay cook faster.

Step 1: Pour the chicken stock into the slow cooker. Add the cauliflower florets, sliced celery, diced onion and sliced carrots. You can increase the amount of carrots if you like a chunkier soup.

Step 2: Season the broth with the minced garlic, salt and ground black pepper.

Stir the ingredients with a large wooden spoon. Place the lid on the crock pot and slow cook for 4 hours on high or 6 to 8 hours on low until the cauliflower is tender.

Step 3: Once the cauliflower is tender add the shredded Monterey jack cheese and the whipping cream to the soup. Mix well, recover and continue to cook until the cheese has melted, about 30 minutes.

Step 4: After the cheese melts mix the cornstarch with the cold water until dissolved. Add it to the crock pot and stir. Recover and cook for another 30 minutes as the soup thickens. Serve once the soup is thick.

Recipe FAQS

Expert tips to make the recipe

• Make creamy cauliflower soup: Use a stick blender to puree the soup to make a lump free smooth cauliflower soup.
• Freezing left over cauliflower soup: Cauliflower soup freezes well. Divide the soup into individual freezer safe containers. The soup will last up to two months in the freezer.

More low carb crock pot recipes

• Crock Pot Cream of Chicken Soup
• Crock Pot Broccoli Cheddar Soup
• Crock Pot Creamy Ranch Chicken (omit the potato side dish for low carb)
• Crock Pot Chicken Marsala (serve the chicken Marsala on the plate instead of on a bed of pasta for low carb)
• Crock Pot Crustless Chicken Pot Pie (Atkins Crust-less Chicken Pot Pie Copycat)

More cauliflower recipes you'll love

• Healthy Low Carb Breakfast Muffins
• Chicken Cauliflower Fried Rice
• Crock Pot Buttermilk Ranch Mashed Cauliflower
• Spicy Cauliflower Mac and Cheese Casserole
• Cheesy Buffalo Ranch Cauliflower Casserole

How to print, share or save the recipe below

Crock Pot Cheesy Cauliflower Soup

Arlene Mobley - Flour On My Face

Creamy and Cheesy Crock Pot Cheesy Cauliflower soup is delicious and low carb. It will satisfy you and have you coming back for more. This soup recipe is perfect for a low carb, vegetarian or flexitarian diet.

5 from 2 votes

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Dish

Cuisine American, Flexitarian, Vegetarian

Servings 6 Servings

Calories 535 kcal

Ingredients  

1x2x3x

• ▢ 6 cups chicken stock
• ▢ 4 cups of fresh cauliflower florets
• ▢ ½ cup sliced celery
• ▢ ¼ cup diced onion
• ▢ ¼ cup sliced carrot
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground pepper
• ▢ 16 ounces Monterrey Jack Cheese (shredded)
• ▢ 1 cup heavy whipping cream
• ▢ 1 tablespoon cornstarch
• ▢ 3 tablespoons water

Follow Flour On My Face on Pinterest

Instructions 

• Pour the chicken stock into the slow cooker. Add the cauliflower florets, sliced celery, diced onion and sliced carrots. You can increase the amount of carrots if you like a chunkier soup.
• Season the broth with the minced garlic, salt and ground black pepper. Stir the ingredients with a large wooden spoon. Place the lid on the crock pot and slow cook for 4 hours on high or 6 to 8 hours on low until the cauliflower is tender.
• Once the cauliflower is tender add the shredded Monterey jack cheese and the whipping cream to the soup. Mix well, recover and continue to cook until the cheese has melted, about 30 minutes.
• After the cheese melts mix the cornstarch with the cold water until dissolved. Add it to the crock pot and stir. Recover and cook for another 30 minutes as the soup thickens. Serve once thickened.
• Makes 4-6 servings.

Nutrition

Serving: 1BowlCalories: 535kcalCarbohydrates: 16gProtein: 27gFat: 41gSaturated Fat: 24gCholesterol: 129mgSodium: 1182mgPotassium: 598mgFiber: 2gSugar: 6gVitamin A: 2102IUVitamin C: 34mgCalcium: 621mgIron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

For more of my crock pot soup recipes head to the crock pot soup recipes page.

Need a few more crock pot recipes?

Head over to my Crock Pot Recipe Page for over 200 more crock pot recipes.