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Caroline’s Crockpot Cheesy Cauliflower Soup

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Servings 4 people


  • 2 cups low sodium chicken broth
  • 2 8-oz. packages frozen cauliflower
  • 1 medium stalk celery chopped
  • 1 medium carrot chopped
  • 1/2 cup chopped onion
  • 1/2 teaspoon thyme
  • sea salt and freshly ground black pepper to taste
  • 1 cup milk
  • 1 1/2 cups shredded low-fat Cheddar cheese


  • Throw all ingredients except milk and cheese into a crock cooker and cook on low until vegetables are very tender, about 4-6 hours.
  • Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself--mash to your heart's delight.
  • Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.


SERVING SUGGESTIONS: A huge, hearty salad (add sliced avocado, tomatoes and red onion to your choice of lettuce(s)/greens.
SERVING SUGGESTIONS: Add warmed whole wheat rolls to above.
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