Cheesy Cauliflower Soup

I’ve only recently discovered the wonder that is a slow cooker.  It is the easiest way to make anything…ever!  It only gets better now that it’s cold out, and soup seems like an acceptable meal seven days a week.  I had two heads of cauliflower that I wanted to use up, and as soon as I started thinking about it, I decided cheesy cauliflower soup would be perfect.  I  looked at a couple recipes to get an idea of what I wanted, and ad-libbed the rest.  It turned out really great, and you could easily adjust the ingredients to fit your taste or the vegetables you have on hand.

Cheesy Cauliflower Soup

  • 2 heads of cauliflower, broken into florets
  • 2 med potatoes, chopped (2 c)
  • 2 med carrots, chopped (1 c)
  • 1 med onion, chopped (2 c)
  • 1/3 cup green onions, chopped
  • 2  cans of vegetable broth (4 c)
  • 1 tsp salt
  • 1 tsp pepper
  • few dashes Worcestershire sauce
  • 1 Tbsp butter
  • 8 0z sharp cheddar, shredded
  1. Place all of the vegetables in a crock pot.
  2. Pour the vegetable broth over the vegetables, and add salt, pepper, and Worcestershire sauce.  Mix it up a little bit.
  3. Cook on low for 5-6 hours or until vegetables are tender.
  4. In a blender, food processer, or magic bullet, process soup in batches until smooth (I left mine a little chunky).
  5. Return it to the slow cooker and stir in cheese and butter.
  6. Cook on high for 30 minutes or until cheese is melted.

To make a breadbowl:

  1. Start with a round loaf of bread.  Cut a circle into the top of a round loaf of bread, angled in.
  2. Remove the piece that you just cut.
  3. Scoop out as much as you want from the inside of the loaf, just be sure not to go too deep or you risk the soup leaking out.
  4. Fill with soup!

3 thoughts on “Cheesy Cauliflower Soup

  1. Pingback: Cheesy Cauliflower Bake | Paint Chips And Frosting