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.
Sunday Slow Cooker: Cheesy Cauliflower Soup
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- 6 cups cauliflower florets
- 1 cup carrots, diced
- 1 cup onion, diced
- 3 U celery stalks, diced
- 2 U 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
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.
* 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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