Makes 6 servings
4 cups water
1/2 tsp Shirley J Chicken Bouillon
2 red bell peppers, sliced into quarter-inch strips
1 head of cauliflower, cut into florets
5 garlic cloves, minced
1 Tbsp Worcestershire sauce
1 tsp basil leaves
1 Tbsp lemon juice
1 cup shredded cheddar cheese (I used mild, but I bet sharp would be awesome)
Salt and pepper
1. In a saucepan, whisk the water, white cheddar soup base and chicken bouillon until smooth. Bring to a slow boil and simmer for about 4 or 5 minutes until the soup thickens up nicely. Transfer to the slow cooker.
2. Add in peppers, cauliflower, garlic, Worcestershire, onion seasoning and basil leaves.
3. Cover and cook on LOW for 5-7 hours, until cauliflower is soft.
4. Transfer to a blender or food processor and blend until smooth and creamy. Pour back into the slow cooker and stir in the lemon juice, cheese and salt and pepper to taste. Add in more basil, if needed.
Very very interesting. The first time I tried it I had forgotten that it was cauliflower soup and was kind of taken back by the cauliflower-ness of it. But after eating it the first day and then for leftovers at lunch the next day I really began to appreciate the cauliflower and the bell peppers, which added so much flavor. The cheesy soup base was delicious and flavorful and the little bit of lemon juice gave it just what it needed. I would give this recipe 3 stars…just because it isn’t something I would make every week (my family was pretty neutral about it) but I would order it at a restaurant any day.
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