Crockpot Cauliflower Soup
This creamy crockpot cauliflower soup is incredibly easy with just 10 minutes of prep time. Rich, velvety, and perfect for busy days when you want comfort food without the hassle.
Ingredients
- 1 medium head fresh cauliflower look for firm, white florets – no brown spots
- 2 teaspoons minced garlic fresh is best, but jarred works too
- 3 cups chicken broth go low-sodium so you control the salt
- 1 cup heavy cream this is what makes it ridiculously creamy
- 3 cups sharp cheddar cheese grated, important: grate it yourself
- 1/2 teaspoon salt you can always add more at the end
- 1 teaspoon black pepper fresh ground tastes better
Toppings
- 6 slices turkey bacon cook it crispy in a lightly oiled pan, dice it up
- 1 teaspoon olive oil for crisping the turkey bacon
- 3 stalks green onions slice thin for that pop of color
- 1 cup shredded cheddar cheese for topping each bowl
Instructions
- Break cauliflower down into chunks, about two-inch pieces. Toss all the cauliflower chunks into your slow cooker.
- Sprinkle the minced garlic over the cauliflower. Add salt and pepper right on top of the cauliflower.
- Pour chicken broth over everything, trying to get most of the cauliflower covered with liquid.
- Put the lid on and set slow cooker to low. Cook for 6 hours until cauliflower is super tender.
- Right before serving, use an immersion blender to blend everything until completely smooth, about 2 minutes. If using a regular blender, be careful with hot liquid.
- Pour in heavy cream and add 2 cups of grated cheddar cheese. Stir gently.
- Keep slow cooker on low and let cheese melt, about 10-15 minutes. Stir every few minutes so cheese doesn't clump up.
- While the cheese melts, warm the olive oil in a skillet over medium heat and crisp the turkey bacon, about 6-8 minutes, turning once. Drain it and dice it.
- Taste and adjust seasoning if needed. Serve hot topped with the crispy turkey bacon, green onions, and extra shredded cheddar cheese.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze as the dairy will separate.
Reheating: Warm gently on medium heat or microwave in 30-second intervals, stirring between each round.
Vegetarian Option: Swap chicken broth for vegetable broth.
Dairy-Free Option: Use full-fat coconut milk instead of heavy cream and omit cheese or use dairy-free alternatives.
Spicy Version: Add a pinch of cayenne or red pepper flakes for extra warmth.
Pressure Cooker Version: Cook all ingredients except cream and cheese on high pressure for 8 minutes. Release pressure, blend, then add cream and cheese.