Slow Cooker Cauliflower Soup with Cheddar
This Slow Cooker Cauliflower Soup with Cheddar transforms humble ingredients into a velvety, cheese-infused comfort food with minimal effort. The slow cooking process develops deep flavor while you're free to handle other tasks.
Ingredients
- 2 medium heads cauliflower about 6 cups florets, roughly chopped
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup whole milk or half-and-half for extra richness
- 2 cups sharp cheddar cheese freshly grated (plus extra for garnish)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon nutmeg freshly grated if possible
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives or green onions chopped (for garnish)
Instructions
- Prepare the vegetables. Clean the cauliflower and cut into florets roughly the same size. Dice the onion and mince the garlic – keeping pieces relatively uniform ensures even cooking.
- Add vegetables to the slow cooker. Place the cauliflower florets, diced onion, and minced garlic in the slow cooker insert.
- Pour in the broth and add seasonings. Add the vegetable or chicken broth, dried thyme, smoked paprika, nutmeg, and a generous pinch of salt and pepper. Stir to combine.
- Add the butter. Place the butter on top of the mixture where it will melt and distribute throughout the cooking process.
- Cover and cook. Set your slow cooker to low for 7-8 hours or high for 4-5 hours. The cauliflower should be very tender when pierced with a fork.
- Blend the soup until smooth. Using an immersion blender, puree the soup directly in the slow cooker until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid (never fill more than halfway).
- Stir in the milk. Add the milk or half-and-half and stir until fully incorporated. Let the soup heat through for another 10 minutes.
- Add the cheese. Reduce the heat to warm, then gradually add the grated cheddar cheese, stirring continuously until fully melted and incorporated. Taste and adjust seasonings if needed.
- Serve hot with garnishes. Ladle the soup into bowls and top with extra grated cheese and chopped chives or green onions.
Notes
- For the creamiest texture, use freshly grated cheese rather than pre-shredded, which contains anti-caking agents that can affect melting.
- This soup thickens as it cools – if reheating leftovers, you may need to add a splash of broth or milk.
- For a lighter version, substitute the whole milk with 2% milk or unsweetened almond milk.
- The soup can be prepared up to 3 days ahead and stored in the refrigerator – the flavors actually improve with time.
- For a deeper flavor, roast the cauliflower florets at 425°F for 20 minutes before adding to the slow cooker.