Slow Cooker Creamy Cauliflower Soup Recipe

Slow Cooker Creamy Cauliflower Soup Recipe
Slow Cooker Creamy Cauliflower Soup Recipe photo by Taste of Home
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Slow Cooker Creamy Cauliflower Soup Recipe

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I love indulgent cream soups but not the fat that goes along with them, so I came up with a healthier version. The velvety texture of this cauliflower soup makes it feel so rich, and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 large bay leaf
  • 3 teaspoons dried celery flakes
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons adobo seasoning
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 6 cups water
  • 3/4 cup nonfat dry milk powder
  • Optional toppings: shredded cheddar cheese, sliced green onions and croutons

Directions

Place first ten ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with toppings as desired. Yield: 14 servings (3-1/2 quarts).

Test Kitchen tips
  • For added flavor, one 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.
  • Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.
  • When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.
  • For a touch of indulgence, serve this soup with a small dollop of sour cream.
  • Originally published as Slow Cooker Creamy Cauliflower Soup in Simple & Delicious April/May 2018

    Nutritional Facts

    1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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    • 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
    • 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
    • 1 small onion, chopped
    • 3 garlic cloves, minced
    • 1 large bay leaf
    • 3 teaspoons dried celery flakes
    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons adobo seasoning
    • 3/4 teaspoon ground mustard
    • 1/4 teaspoon cayenne pepper
    • 6 cups water
    • 3/4 cup nonfat dry milk powder
    • Optional toppings: shredded cheddar cheese, sliced green onions and croutons
    1. Place first ten ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
    2. Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with toppings as desired. Yield: 14 servings (3-1/2 quarts).

    Test Kitchen tips
  • For added flavor, one 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.
  • Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.
  • When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.
  • For a touch of indulgence, serve this soup with a small dollop of sour cream.
  • Originally published as Slow Cooker Creamy Cauliflower Soup in Simple & Delicious April/May 2018

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