Name: Creamy Cauliflower Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 large head of cauliflower, cut into florets; 2 medium potatoes, peeled and diced; 1 medium onion, chopped; 4 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream or half-and-half; 1 tsp salt (adjust to taste); ½ tsp black pepper (adjust to taste); Optional toppings: crispy bacon, shredded cheese, fresh herbs

This creamy cauliflower soup, made effortlessly in a crockpot, is the perfect cozy meal for colder months. With just a few ingredients, including cauliflower, potatoes, garlic, and a rich blend of cream, this recipe yields a smooth, velvety soup that’s both nourishing and comforting, ready to enjoy with minimal effort.

Recipe Tips and Tricks

For extra flavor, sauté onions and garlic before adding them to the crockpot.
Add fresh herbs like thyme or rosemary for depth.
For a thicker soup, blend part of the cauliflower and potatoes with an immersion blender.
Adjust seasoning to taste, adding salt and pepper at the end for balance.
Top with crispy bacon or cheese for an extra indulgent touch.

Why You’ll Love This Recipe

You’ll love this creamy cauliflower soup because it’s not only simple but also versatile. The rich texture and flavor come from fresh cauliflower and potatoes, making it an excellent comfort food that’s still light. Perfect for anyone seeking a healthy, low-carb alternative to traditional creamy soups, yet indulgent enough for a cozy winter meal. With minimal prep and the magic of a slow cooker, this dish is ideal for busy weekdays or a lazy weekend.

Yield: 6 servings

Creamy Cauliflower Soup

A creamy, comforting cauliflower soup made easily in your crockpot, perfect for cold weather and busy days.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 15 minutes

Ingredients

1 large head of cauliflower, cut into florets
2 medium potatoes, peeled and diced
1 medium onion, chopped
4 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or half-and-half
1 tsp salt (adjust to taste)
½ tsp black pepper (adjust to taste)
Optional toppings: crispy bacon, shredded cheese, fresh herbs

Instructions

Prep the Ingredients: Start by washing and chopping your cauliflower into small florets. Peel and dice your potatoes. Chop the onion and mince the garlic.
Add to Crockpot: Place all the prepared vegetables (cauliflower, potatoes, onion, garlic) into the crockpot. Add the vegetable broth. Stir to combine.
Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Blend: Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
Add Cream: Stir in the heavy cream (or half-and-half) and cook for an additional 5 minutes on low heat.
Season: Taste and adjust the seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and top with your favorite toppings such as crispy bacon, shredded cheese, or fresh herbs.

Notes

For a thicker soup, blend more of the vegetables or add a small amount of cornstarch slurry to thicken.
If you want a chunkier soup, blend only half of the cauliflower and potatoes, leaving the rest as is.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 290Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 56mgSodium 1000mgCarbohydrates 23gFiber 5gSugar 6gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cauliflower: Fresh cauliflower is the star of this recipe. It blends perfectly to create a creamy texture without dairy. Make sure to cut it into small florets for even cooking.
Potatoes: Potatoes give this soup its creamy body and smooth consistency. Yukon gold or russet potatoes work best for mashing or blending into the soup.
Garlic & Onion: These aromatics enhance the flavor profile of the soup, adding savory depth to the base.
Heavy Cream or Half-and-Half: For a velvety smooth soup, you’ll need cream. Half-and-half can be used for a lighter version.
Vegetable Broth: Choose a low-sodium vegetable broth to control the soup’s saltiness.
Salt and Pepper: Always season to taste. Adding salt towards the end ensures the soup is well-seasoned without being too salty.
Optional Toppings: A sprinkle of cheese, crispy bacon bits, or fresh herbs like chives or parsley make for a flavorful garnish.

Variations and Substitutions

Dairy-Free Version: Replace heavy cream with coconut cream or any non-dairy milk (like almond or oat milk) for a vegan-friendly version.
Spicy Twist: For a little heat, try adding crushed red pepper flakes or a chopped jalapeño to the soup.
Cheese Lover’s Soup: Stir in some shredded cheddar or Parmesan cheese at the end for a cheesy, richer flavor.
Add More Veggies: You can add other vegetables like carrots, celery, or leeks to the mix for added flavor and nutrition.
Herbs: Fresh thyme, rosemary, or bay leaves can be added during the cooking process, and removed before blending for an extra depth of flavor.

Storage Options

This creamy cauliflower soup stores well in the fridge for up to 4 days. Allow the soup to cool to room temperature before transferring it to an airtight container. For longer storage, you can freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and heat on the stove or in the microwave.