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Slow-Cooker Creamy Cauliflower Soup

2 reviews
Total Time
Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Feb. 24, 2023

I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan

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Test Kitchen tips
  • For added flavor, a 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.
  • Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.
  • When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.
  • For a touch of indulgence, serve this soup with a small dollop of sour cream.
    • Test Kitchen Approved

    Slow-Cooker Creamy Cauliflower Soup

    2 reviews
    Prep Time 20 min
    Cook Time 6 hours
    Yield 14 servings (3-1/2 quarts)

    Ingredients

    • 1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
    • 1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
    • 1 small onion, chopped
    • 3 garlic cloves, minced
    • 1 large bay leaf
    • 3 teaspoons dried celery flakes
    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons adobo seasoning
    • 3/4 teaspoon ground mustard
    • 1/4 teaspoon cayenne pepper
    • 6 cups water
    • 3/4 cup nonfat dry milk powder
    • Optional toppings: Shredded cheddar cheese, sliced green onions and croutons
    Text Ingredients

    Directions

    1. Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
    2. Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

    Nutrition Facts

    1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1/2 starch.

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