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.
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.