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Sunday Slow Cooker:  Cheesy Cauliflower Soup

I know everyone is saying this right now, but all I want to do is curl up and eat soup. This is proving a bit difficult since the sun is really shining right now in Southern California and my daily attempt to wear sweaters and boots is thwarted. However I am not letting that get in the way of lots of soup eating. This simple and healthy recipe is packed with cauliflower, veggies, lowfat dairy, and just enough cheddar to really taste rich. Leave out the flour to make a gluten free, Paleo, or low carb version. It will still turn out great. You can also also blend about half the soup if you like a chunkier version.

Slow Cooker Cheesy Cauliflower Soup
Servings: 8
Serving Size: 1 cup
Nutritional Info: 230 calories, 6.8g of fat, 13.3g of carbohydrates, 1.7g of fiber, 31.4g of protein, Sugars: 7.8g
Weight Watchers® PointsPlus®: 6 *


  • 1 head cauliflower, cut into florets
  • 1 cup diced carrots
  • 1 onion, diced
  • 3 celery stalks, diced
  • 2 garlic cloves, diced
  • 4 cups chicken or vegetable broth
  • 1/4 cup flour (skip for low carb, Paleo, or gluten free)
  • 12 oz. fat free evaporated milk
  • 1/2 cup skim milk
  • Salt and pepper
  • 1.5 cups shredded reduced fat cheddar cheese


  1. Add the cauliflower, carrots, onion, celery, garlic, and broth to the crockpot. Cook on low for 4 hours or until veggies are soft.
  2. Stir together the flour, evaporated milk, and skim milk. Add to the slow cooker and turn it up to high for 1 hour. This will thicken up the soup.
  3. Season the soup with salt and pepper to taste. Use an immersion blender (or blend in batches) until smooth. Stir in the cheese until it melts completely.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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19 Response to Sunday Slow Cooker: Cheesy Cauliflower Soup

  1. Liz on October 6, 2013

    This sounds really good. Thank you.

  2. MSquel on December 16, 2013

    It’s in the pot at my house. This recipe is what I was looking for and I have celiac disease. I’ll have this with cornbread.

  3. jenjenmi on January 2, 2014

    I just made this. It turned out fine, but probably not tasty enough for me to make again.

    I struggled with how much salt and pepper to add. I added 1 Tbsp pepper, and think I made it too spicy.

    I came away with almost 13 one-cup servings, when I calculated the PointsPlus for this, I wound up with only 3 per serving.

    I’d suggest using a blender on this. I didn’t have very good luck getting a good consistency with the immersion blender.

  4. Stacey on February 12, 2014

    I am making this today for the 2nd time in 3 weeks. I love this creamy lowfat soup and it is an easy recipe. Don’t know why I didn’t make it this summer when cauliflower was at the farmer’s market. I guess soup is a wintery craving. I added some cayenne pepper (because I do to practically every soup) and it gave it a hot little zip that left me wanted more. It will be great to have for the next couple days stuck in the house because of the snow storm. Great recipe!

  5. 1960myriam on February 17, 2014

    Can we freeze it?

    • Kristen on February 17, 2014

      Definitely – it freezes great!

  6. Susan on March 4, 2014


    What can we use in place of the evaporated milk? I’m lactose free, so I use Lactaid, Coconut or Almond Milk when I substitute for regular milk, but I’m not sure what to use in place of the evaporated milk. Any suggestions? Think I can add extra Lactaid/Milk instead?

    • Kristen on March 4, 2014

      Lactaid, coconut, or almond milk would all work although it won’t be quite as creamy. If you want the same creaminess you could use a combination of half fat-free/light dairy free creamer and half of a milk substitute. For a more exact substitute, you could simmer the Lactaid, coconut, or almond milk until it is reduced by 50%-60% (so start with 3 cups of the milk substitute and simmer until you have 1.5 cups) since evaporated milk is just milk with less water content. Hope that helps! Would love to hear how it turns out.

  7. Noemi Parsons on March 23, 2014

    Can I use broccoli instead of cauliflower?

    • Kristen on March 25, 2014

      I haven’t tried that but it should work just fine.

      • Noemi Parsons on March 25, 2014

        It’s in the crockpot now and it’s delicious! I used broccoli and half of a red bell pepper (cleaned out the fridge :). Yummy!

  8. Jenilee on September 16, 2014

    I ended up calculating this based on my ingredients and servings and I got 179 per cup. It came out delicious and I have it frozen in portions for lunch.

  9. Claudia on December 3, 2014

    Turn ok, I think less onion it will be better

  10. Carrie on February 25, 2015

    This is in my crock pot now and smells so good! I added cumin and cayenne. I was thinking of adding a can of coconut milk instead of evaporated milk but chickened out, maybe next time. I also substituted rice flour for regular flour since I am gluten free. Taste good so far! Thanks for the recipe!

  11. Donna on March 11, 2015

    Will make this, this coming week end but will add cauliflower & broccoli.

  12. Maegan on April 9, 2015

    Ok, I apologize if this is a super dumb question but I never use my slow cooker! If I was to cut this recipe in half to make it have 4 servings instead of 8 would I still cook it for the same amount of time? Thanks in advance!

  13. Sarah on April 24, 2015

    I made this today, but put it on high. Put it on at 8.30 am hoping to have it ready for lunch. It’s now 1pm and the Veges are only just soft enough to add the milk mixture. What have I done wrong?

  14. Sandra Davidson on April 30, 2015

    Absolutely yummy. Thanks


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