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–+ servings
Crockpot Cauliflower Soup 1

Crockpot Cauliflower Soup

This creamy, comforting Crockpot Cauliflower Soup transforms a humble vegetable into a nutritious masterpiece with just 10 minutes of prep time. Perfect for busy weeknights, this soup combines convenience with nutrition for a satisfying meal that's both healthy and delicious.
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Prep Time 15 minutes
Cook Time 4 hours
Slow Cook Time (Low) 8 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 120 kcal

Equipment

  • Crockpot/Slow Cooker
  • Immersion Blender

Ingredients
  

Soup Base

  • 1 large head cauliflower about 2 pounds, cut into florets
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable or chicken broth low-sodium preferred
  • 1 cup unsweetened almond milk or regular milk if dairy isn't a concern
  • 2 tablespoons olive oil

Seasonings

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon nutmeg
  • 1 bay leaf
  • salt and pepper to taste

Optional Garnishes

  • chopped fresh chives for garnish
  • crispy bacon bits for garnish
  • olive oil drizzle for garnish
  • nutritional yeast for a dairy-free cheesy flavor

Instructions
 

  • Wash the cauliflower thoroughly and cut it into florets of roughly equal size (about 1-2 inches). Dice the onion, mince the garlic, and chop the carrots and celery.
  • Place the chopped vegetables in your slow cooker, starting with onions, garlic, carrots, and celery as the bottom layer. Add the cauliflower florets on top.
  • Pour the broth over the vegetables, making sure to leave about an inch of space from the top of the crockpot. Add olive oil, dried thyme, rosemary, nutmeg, bay leaf, and a generous pinch of salt and pepper.
  • Cover and set your crockpot to low for 7-8 hours or high for 4 hours. If you're home, give it a gentle stir halfway through cooking.
  • Once the cauliflower is fork-tender, remove the bay leaf and add the almond milk. Using an immersion blender, carefully blend the soup until smooth and creamy.
  • Taste the soup and adjust seasoning as needed with additional salt and pepper. If you'd like a thinner consistency, add a bit more broth or almond milk.
  • Ladle into bowls and garnish as desired with fresh chives, crispy bacon bits, a drizzle of olive oil, or a sprinkle of nutritional yeast.

Notes

For a thicker soup, let it simmer uncovered in the crockpot on high for another 15-20 minutes after blending.
If you don't have an immersion blender, transfer the soup in batches to a standard blender, being careful with the hot liquid.
For texture variation, leave about 1 cup of the soup unblended if you prefer a chunkier consistency.
This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 480mgPotassium: 490mgFiber: 4gSugar: 5gVitamin A: 70IUVitamin C: 85mgCalcium: 6mgIron: 8mg
Keyword Cauliflower Soup, Crockpot Soup, Slow Cooker Recipe, Dairy-Free Soup, Healthy Soup
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