Do you ever wonder how some people are able to eat a home cooked meal every night and still manage to have a busy life? Well, the Crock Pot is one answer! This cheesy cauliflower soup requires very minimal preparation. Let the veggies cook all day to get super tender, then use a blender to puree everything and add the milk and cheese. It is a great way to get your whole family to eat their vegetables!
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Aside from a Crock Pot, the other secret of pureed soups is to use an immersion blender to make it come together even quicker. The nice thing about these small appliances is that you can blend right in the Crock Pot rather than transferring back and forth between a regular blender and a serving dish and potentially burning yourself in the process. One warning though – make sure to keep the head of the immersion blender under the surface of the liquid the entire time or you risk splattering yourself with hot liquid (I won’t tell you why I know this).
For this cheesy cauliflower soup, you melt the cheese and add the milk right after blending and then stir until smooth. However, if you plan to freeze a batch of the soup for later, hold off on this step until you are ready to eat it. Simply reheat the pureed vegetable base, then add the cheese and milk before serving. Now, if you have members of your family that run and hide at the mere mention of cauliflower, feel free to just call it cheesy soup, because that is just how it tastes. It is creamy, cheesy deliciousness!
Crock Pot Cheesy Cauliflower Soup
Ingredients
- 4 cups vegetable or chicken broth
- 16 ounces frozen cauliflower or 1 head of fresh cauliflower chopped into florets
- 2 stalks celery chopped
- 2 medium carrots chopped
- 1 chopped onion
- 1 tsp thyme
- Sea salt and pepper to taste
- 1 & 1/2 cups whole milk
- 2 cups shredded cheddar cheese
Instructions
- Chop the cauliflower (if not using frozen florets), celery, carrots, and onion. Throw all ingredients except milk and cheese into Crock Pot and cook on low until veggies are very tender, at least 4-6 hours.
- Place all of the ingredients except the milk and cheese into a Crock Pot and cook on low until the veggies are very tender, at least 4-6 hours.
- Turn off the head and use an immersion blender to blend right int he Crock Pot or pour into a food processor and blend until smooth.
- Stir in the milk and cheese.
