Slow Cooker Cheesy Cauliflower Soup

This is one of my favorite “pour, cook, mix” soups for those cold nights when I want comfort food without having to tend to the stove. Add the vegetables and broth and let everything soften, then mix it all together and stir in the cheese until it’s smooth and thick.

This also makes a great make-ahead soup. The flavor settled in overnight and it reheats beautifully for lunch (a win if your week is already busy!).

before starting

Before you start cooking, there are a few things worth knowing so that everything goes smoothly.

• Choose your cauliflower: Use whole fresh cauliflower cut into florets or buy packaged florets for a quicker option. If you want a thicker texture, feel free to add 1-2 peeled and diced potatoes.
• Dairy swaps: Evaporated milk keeps it creamy, no heavy cream required, but you can use half-and-half or coconut milk if you have it.
• Cheese selection: We like this soup with tangy cheddar cheese, but feel free to use any tangy cheese. Delicious with goat cheese, feta, gouda, Swiss and pepper jack cheese.

How to Make Slow Cooker Cheesy Cauliflower Soup

Here’s a quick step-by-step overview of how to put this recipe together.

1. Cook vegetables

Add the cauliflower, carrots, onions, celery, garlic and stock to the slow cooker. Simmer until everything is tender, about 4 hours.

2. Add milk mixture and thicken

Whisk flour with evaporated milk and buttermilk until smooth, then stir in slow cooker. Cook over high heat for about 1 hour until the soup thickens.

• Pro tip: Stir the flour into the milk well so that it blends in smoothly and thickens without any lumps.

3. Mix and add cheese

Season with salt and pepper and blend until smooth using an immersion blender, or blend carefully in batches. Add the cheddar cheese and stir until completely melted and creamy, then serve immediately!

Recipe Tips and Tricks

Here are the best tips and pro tips to help this recipe come out perfect every time.

• Mixed grade: Mix it in completely for a creamy “cheddar soup” feel, or about half to three-quarters if you want some texture.
• The soup is too thick: When reheating, especially if it has been left overnight, add a small amount of stock or milk.
• Enhance flavor: Stir in a bit of smoked paprika or a splash of Dijon mustard at the end for an extra kick of cheese flavor.
• Make it spicier: Add chili or red pepper flakes, or mix 1 or 2 jalapeno slices into adobo for a smoky flavor.
• Gluten-free and low-carb: Skip the flour for a gluten-free, paleo or low-carb version. For keto, use heavy cream and whole milk instead of evaporated milk and skim milk.
• Broccoli options: Make a Cheesy Cruciferous Mix using half broccoli and half cauliflower.
• Add more textures: If you like your soup chunky and creamy, add steamed bite-sized vegetables after blending.
• Add herbs: Fresh thyme, rosemary or oregano add a really delicious finish.
• Roasted Cauliflower Version: Start by roasting the cauliflower, carrots, onions and garlic at 400 degrees for about 20 minutes before adding them to the slow cooker for a deeper, nutty flavor.
• Add protein: Top your bowl with crispy chickpeas, turkey bacon, crumbled sausage, or chopped grilled chicken if you want it extra hearty!
• mandrel: Green onions, chives, extra cheddar cheese, croutons, or toasted pumpkin seeds make it feel like baked potato soup.

Store and reheat

Here’s how to store, reheat, and enjoy leftovers.

• Storage: Cool completely, then refrigerate in an airtight container for 4 to 5 days.
• refrigerator: Freeze in batches for up to 3 months. Thaw in the refrigerator overnight for the best texture.
• Reheat: Heat briefly on the stove over medium-low heat or in the microwave, stirring frequently. If it thickens, add a little more broth or milk.
• Leftovers: Use it as a cheese sauce on roasted vegetables, stir it into cooked chicken and extra broth for a heartier soup, or pour it over baked potatoes for a simple dinner.