Slow Cooker Cheddar Cauliflower Soup
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There’s something about a cozy, comforting, warm soups that soothes my soul. I imagine myself in a bulky sweater, huddled up under a blanket, next to a fire, maybe I have mittens on? Maybe not? I don’t know why mittens just popped into my head. But you get the picture, COZY!
Naturally I’m holding a bowl of soup in between my hands and slurping it ever so adorably off the spoon. Have a painted a pretty heartwarming picture? I feel pretty heart warmed.
This recipe is based off my creamy cheddar cauliflower soup recipe that you can make on your stovetop. But since we’re just starting slow cooker season, I couldn’t help but feel like we needed to make a crock pot version that you can set and forget.
If you are digging soup season as much as me, you have got to try this creamy tomato soup and this instant pot chicken zoodle soup is amazing, and don’t forget to put this acorn squash soup with thai pesto on your soup bucket list! They’re all pretty epic.
So let’s jump in to arguably the EASIEST soup recipe you’ll ever make! I can’t wait to hear what you think of this Slow Cooker Cheddar Cauliflower Soup, so let’s get souping! What? Souping’s a verb. I just know it.
Add the olive oil, cauliflower, onion, garlic, and vegetable broth to a slow cooker and turn to high heat for 3-4 hours, or until the cauliflower is very soft.
Add the coconut milk and salt and blend with an immersion blender, or transfer to a food processor or blender and blend until smooth.
Pour the soup back into the slow cooker, turn the slow cooker to warm and stir in the cheese. Serve hot.
Want a cozy, comforting, and delicious soup to warm you up this winter? You’ll love this creamy low carb Slow Cooker Cheddar Cauliflower Soup!
- 2 Tbsp. olive oil
- 1 head cauliflower, cut into chunks
- 1 onion, diced
- 2 garlic cloves, diced
- 2 cup vegetable broth
- 1 cup coconut milk
- 1 tsp. sea salt
- 1 cup shredded cheddar cheese
- Add the olive oil, cauliflower, onion, garlic, and vegetable broth to a slow cooker and turn to high heat for 3-4 hours, or until the cauliflower is very soft.
- Add the coconut milk and salt and blend with an immersion blender, or transfer to a food processor or blender and blend until smooth.
- Pour the soup back into the slow cooker, turn the slow cooker to warm and stir in the cheese. Serve hot.
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!