It’s cold; I’m used to it though. I’ve lived in Wisconsin my whole life and come the end of November, we kind of just expect it to snow. Although, last year was a bit off and we almost missed out on a true white Christmas! In my book, cold weather is soup weather and this soup definitely kept me warm last night. Continue reading
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
- Place all of the vegetables in a crock pot.
- Pour the vegetable broth over the vegetables, and add salt, pepper, and Worcestershire sauce. Mix it up a little bit.
- Cook on low for 5-6 hours or until vegetables are tender.
- In a blender, food processer, or magic bullet, process soup in batches until smooth (I left mine a little chunky).
- Return it to the slow cooker and stir in cheese and butter.
- Cook on high for 30 minutes or until cheese is melted.
- Start with a round loaf of bread. Cut a circle into the top of a round loaf of bread, angled in.
- Remove the piece that you just cut.
- 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.
- Fill with soup!