Slow Cooker Cauliflower Cheese Soup

Can you make cauliflower cheese soup in a slow cooker?

Making cauliflower cheese soup in a slow cooker is super easy. Just add your chopped cauliflower, onion, stock, and seasonings, then cook on low for about 4–5 hours (or high for 2–3). Once everything is soft, blend it and stir in some cheese for that creamy, comforting flavour.

Do you need to cook the cauliflower before adding it to the slow cooker?

No, you don’t. The slow cooker does all the work for you. Simply chop the cauliflower into florets and pop it straight in. It’ll cook perfectly soft and tender while soaking up all the flavour.

What cheese works best for cauliflower cheese soup?

A strong, mature cheddar is perfect – it gives that classic cauliflower cheese flavour. You can also add a little Parmesan for extra richness or a bit of cream cheese for smoothness.

Can I freeze slow cooker cauliflower cheese soup?

Let the soup cool completely, then freeze it in portions. When you’re ready to eat, defrost overnight in the fridge and reheat gently on the hob or in the microwave. You might want to add a splash of milk when reheating to loosen it up.

How can I make my soup thicker?

If your slow cooker soup is too thin, just blend a bit more of the cauliflower or stir in a spoonful of instant mashed potato or a little extra cheese to thicken it naturally.

Can I make it healthier?

Yes – skip the cream and use reduced-fat cheese or a splash of milk instead. Cauliflower soup is naturally light but still tastes indulgent thanks to the cheesy flavour.

What can I serve with cauliflower cheese soup?

Serve it with crusty bread, a warm roll, or even a side salad. It’s hearty enough to enjoy on its own, especially for a quick lunch or light dinner.

How long does it last in the fridge?

Your slow cooker cauliflower cheese soup will keep for up to 3 days in the fridge in an airtight container. Reheat it gently until piping hot before serving.

@boredoflunch

Slowcooker Cauliflower Cheese Soup (Serves 6)   Combine cauliflower cheese and soup and it’s a hug in a bowl! It’s a proper throw and go recipe, and trust me, the crispy cauliflower ‘croutons’ on top are an absolute MUST.   For the soup: – 1 large cauliflower, chopped into florets – 1 large onion, chopped finely – 1  potato skin on  – 3 garlic cloves  – 1 tsp dried oregano – 1 leek, chopped – 2 sprigs of thyme – 1L chicken stock – Salt and pepper, to taste – 200ml cream or milk – 100g cheddar cheese   For the crispy cauliflower croutons:   1-2 cauliflower florets sliced  50g mature cheddar, grated 50g breadcrumbs (optional)   Method
1. Add the chopped cauliflower (keeping a few florets aside), onion, leek, potato, thyme, stock, oregano, garlic and a good pinch of salt and pepper to your slow cooker. Cook on high for 3-4 hours or low for 6-7 hours. 2. Once cooked, blitz and stir in the cream and cheese. Add more salt and pepper if required 3. For the air fryer topping, slice the leftover cauliflower florets into thick slices. Toss them in a little olive oil, salt, and pepper until evenly coated. 4. Place them in a lined air fryer basket and cook at 200 for 8 minutes. Sprinkle over a little grated cheese and breadcrumbs and air fry for another 4 minutes, until golden and crisp. 5. Ladle the soup into bowls and top with the crispy, cheesy cauliflower slices. Finish with a sprinkle of black pepper or fresh thyme, if you like. UNREAL #soup #slowcooker #crockpot #comfortfood #comfort

♬ original sound – Bored of Lunch