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
Leftover cauliflower soup will last about 4 days in the refrigerator. You can extend that time by freezing the leftover soup individual serving size containers.
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
How to print, share or save the recipe below
Crock Pot Cheesy Cauliflower Soup
Ingredients
- 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
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
For more of my crock pot soup recipes head to the crock pot soup recipes page.
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