Recipe Review

This Cheddar Cauliflower Soup Will Make You Fall in Love with Your Slow Cooker All Over Again

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During a winter like this one, a slow cooker full of soup is one of the best things to have in the house. When it’s icy outside and nobody wants to drive anywhere, a bowl of hot, homemade soup has all the warm coziness of wooly mittens and a fireplace. This creamy cauliflower soup is thick and cheesy, and if you have a slow cooker it might be one of the easiest soups you’ll ever make. 

To make this soup, start with a head of cauliflower cut into chunks. Put them in the slow cooker with some olive oil, a diced onion, some minced garlic, and vegetable broth. Put the lid on the slow cooker and set it to high, then leave it alone for three or four hours. When you come back, the onions and garlic should be fully cooked, and the cauliflower should be very soft. If it’s still a bit firm, let it cook a bit longer. 

Add a cup of coconut milk to give the soup a nice, creamy texture and a slight coconut flavor. Using an immersion blender, blend the soup until it’s smooth. If you don’t have an immersion blender, just transfer the contents of the slow cooker to a food processor or blender and blend them until they’re smooth, then return the soup to the slow cooker. 

Turn the slow cooker down to “warm” and add some grated cheddar cheese, and stir to let it melt into the cauliflower soup. Serve the soup hot. 

This is one of those meals that tastes great but looks unremarkable. To make it look a bit prettier, you can drizzle a bit of olive oil over the top, add some freshly ground black pepper, or garnish the soup with some more shredded cheese or a small sprinkling of herbs. 

Get the recipe: Slow-Cooker Cheddar Cauliflower Soup from The Toasted Pine Nut

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