Slow Cooker Cheesy Cauliflower Soup

This Slow Cooker Cheesy Cauliflower Soup is rich and comforting but is actually packed with vegetables and good for you.


This easy Crockpot Cauliflower Soup is the perfect cold weather comfort food. It's creamy, cheesy, and full of flavor. Make it for a quick and easy dinner with a Kale Caesar Salad, pack it ahead for lunches, or make a double batch and freeze some for later.

I know everyone is saying this right now, but all I want to do is curl up and eat soup. What can I say? I have to speak my truth.

Unfortunately, this is proving a bit difficult these days since the sun is really shining right now in Southern California and my daily attempt to wear sweaters and boots is being constantly thwarted. However, I am not letting that get in the way of lots of soup eating. If my body craves it, then I try to go along with it, even if it's not weather permitting.

So to fill this craving, I decided to go ahead and make this simple and healthy recipe for Cheesy Cauliflower Soup. Chock full of cauliflower, veggies, low-fat dairy, and just enough cheddar to really taste rich, this is one new vegetarian dish you'll love to put in the slow cooker and look forward to all day long.

Crockpot cauliflower soup with cheddar cheese and pepper in two bowls with spoons.

How do you make Crockpot Cheesy Cauliflower Soup?

As easy as the Slow Cooker already is, would you believe this cauliflower soup couldn't get any easier? It's true!

When you've gathered all your ingredients and cut your veggies all you have to do is add the cauliflower, other veggies, garlic, and broth to your slow cooker. Cook all of this together on low for about 4 hours or until everything is nice and soft.

When the four hours is up, in another bowl, mix together the flour, evaporated milk, and skim milk. Add this slurry to the slow cooker and cook this all together for another hour on high. The soup will get nice and thick this way.

When that last hour is up, add salt and pepper to taste and then use an immersion blender to blend the soup all up till it is nice and creamy.

If you don't have an immersion blender, you can blend the soup in batches in a blender, but be sure to do it slowly, and to leave an opening in the top of the lid and cover with a towel to avoid the steamy, hot soup from exploding out the top and burning you.

Add the cheese to the blended soup and stir until it's all melted and cheesy and gooey.

Recipe Ideas

  • You can leave out the flour to make a gluten-free, Paleo, or low-carb version. It will still turn out really good, it just won't be quite as thick.
  • You can also blend only about half the soup if you like a chunkier version.
  • Use half broccoli and half cauliflower for a cruciferous combo cheesy soup. (For a broccoli-only soup option, try this recipe.)
  • For a spicy version of this cauliflower soup, add two chipotles with adobo sauce to the soup before blending. Add more if you really like it hot!
  • For an Indian-inspired flair, add a tablespoon of curry powder to the mix before cooking.
  • If you like all the texture in your soups (like I sometimes do), you can steam a side of bite-size veggies in the microwave or on the stovetop and add it to the soup after blending. This way, you get both tender veggies and creamy veggies in your soup.
  • To bring out a richer, deeper, roasted taste to your soup, roast the cauliflower florets, carrots, onions, and garlic in the oven at 400 degrees for 20 minutes before continuing with the directions as follows. Put them on a sheet pan and sprinkle with olive oil before roasting.

Can you freeze cauliflower soup?

I often like to make a double batch of my soups to freeze some for later. Or, I'll just freeze leftovers if we don't crush it all within a day or two. It's easy to do and you'll thank yourself later when you don't have anything for dinner and you remember you have stocked up your freezer for such an occasion.

After you have cooked and blended your soup, let whatever portion you want to freeze cool to room temperature. Once it's cooled off, put it into freezer-safe dishes such as plastic containers with screw-top lids, or even large mason jars. Ziploc bags work too, just make sure you put the open bag into a bowl or another container to hold it upright as you ladle soup into it or it will fall over and make a huge mess.

When you're ready to reheat your soup, simply thaw in the fridge all the way (again supporting those baggies with a bowl if necessary), put into an oven- or microwave-safe container for reheating.

So if you're feeling the soup thing but it's not soup weather yet, then this Cheesy Cauliflower Soup will satisfy your soup needs without having to sweat over a hot stove all day.

Cauliflower soup in a bowl with a spoon, cheddar cheese, and fresh black pepper.

How long will this keep in the fridge?

Cauliflower soup keeps well in the fridge for 4-5 days. Keep it in an airtight container. When you heat it up, add a touch of extra broth or milk if the soup is thicker. Sometimes the soup will thicken as it hits.

Can I make this as a chunky soup?

If you prefer a chunkier soup, you can leave some of the vegetables intact. What I would recommend is blending half the soup and leaving half chunky. That way you get a thick soup but also get some of the whole vegetables. Another option is to roast some cauliflower on the side and add it to the soup right before serving. The deep nutty flavor of the roasted cauliflower is great as a topping. Plus it adds some texture.

Looking for more healthy cauliflower recipes?

The Recipe
Slow cooker cheesy cauliflower soup with a metal spoon, shredded cheese, and black pepper.

Slow Cooker Cheesy Cauliflower Soup

COOK TIME: 5 Hours
TOTAL TIME: 5 Hours, 10 Min
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  • 6 cups cauliflower florets
  • 1 cup carrots, diced
  • 1 cup onion, diced
  • 3 celery stalks, diced
  • 2 garlic cloves, diced
  • 4 cups vegetable broth (or chicken)
  • 1/4 cup all purpose flour (skip for low carb or gluten free)
  • 1.5 cups canned nonfat evaporated milk
  • 1/2 cup skim milk
  • Salt and pepper
  • 1.5 cups reduced fat shredded cheddar cheese

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Add the cauliflower, carrots, onion, celery, garlic, and broth to the crockpot. Cook on low for 4 hours or until veggies are soft.


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.


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.

Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 141
Calories from Fat 19
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 7mg
Sodium 731mg
Total Carbohydrate 19g
Dietary Fiber 3g
Sugars 10g
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Slow Cooker Cheesy Cauliflower Soup
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May 12, 2023 - 06:31
Add a Rating:
Mmmmmmmmmm. It is delicious. Thank you.
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March 8, 2022 - 09:55
What makes the sodium this high?picking recipes to make this weekend
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March 28, 2022 - 16:52
It comes from the vegetable broth and cheese - you could use a lower sodium broth and cheese to lower the total sodium content.
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Denise Madden
February 7, 2017 - 19:51
Add a Rating:
Everything was going against me on this recipe -- my slow cooker broke so I cooked it for several hours on the stove, very low heat. Out of flour, subbed Bisquick. My husband likes texture, so I couldn't blend it. The result was outrageously good, almost impossible to believe it's low fat. Plus I learned that cauliflower is every bit as good, if not better, than potatoes in soup! I can't wait to try the other recipes -- we have to cut back meat, so this is just one tasty alternative.
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December 9, 2015 - 15:58
I haven't personally tried it but I imagine it would work just fine. Just cook it until the cauliflower is tender enough to blend.
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Carrie dietze
November 21, 2019 - 13:15
This soup is fantastic! I halved the recipe and wish i wouldn’t have. This will be a staple meal for us .
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