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Crockpot Creamy Cauliflower Cheese Soup

Crockpot creamy cauliflower cheese soup is slow-cooked until the cauliflower is very tender, then blended smooth and finished with cream cheese, half-and-half, and sharp cheddar. The result is a rich, velvety soup with a cheesy finish.
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Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb cauliflower florets
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 4 cup low-sodium chicken broth
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp dried thyme
  • 1 block (8 oz) cream cheese softened
  • 1 cup half-and-half
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker
  • 1 immersion blender

Method
 

  1. Put the cauliflower, onion, garlic, broth, salt, pepper, and thyme in a 6-quart slow cooker.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the cauliflower is very tender.
  3. Turn off the slow cooker and puree the soup with an immersion blender until smooth.
  4. In a medium bowl, whisk the softened cream cheese with the half-and-half until mostly smooth, then gradually whisk in 1 cup of hot soup until smooth.
  5. Stir the cream cheese mixture into the slow cooker, then stir in the cheddar; cover for 5 to 10 minutes, stirring once, until the cheese is melted. Do not let the soup boil.

Notes

For a smooth finish, whisk hot soup gradually into the cream cheese mixture before stirring it into the slow cooker, and do not let the soup boil. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the dairy may separate or turn grainy when reheated. For a vegetarian variation, use vegetable broth instead of chicken broth.