Slow Cooker Creamy Cauliflower Broccoli Soup–a healthy and creamy slow cooker soup with pureed and seasoned cauliflower and bright green broccoli florets with a bit of cream and Parmesan cheese.
Slow Cooker Creamy Cauliflower Broccoli Soup
So it’s January. And for many of us that means healthy recipes. My personal New Year’s Resolution is to eat vegetables with every meal. So far it’s going pretty well. I love goals that are framed in a positive format such as “eat vegetables with every meal” instead of “cut out sugar.” It helps me so much to have a positive spin on my goals instead of the “you can’t have that” types of resolutions.
So if you’re like me and trying to eat a lot more vegetables you’ll love this recipe. It’s like a creamy broccoli cheese soup but instead of flour, butter, cream and cheese as the base of the soup it’s a cooked and pureed cauliflower base. There is a bit of Parmesan cheese and a quarter cup of cream in the soup but that little bit goes a long way for flavor. My family (kind of surprisingly) loved this soup. I didn’t know what they’d think about pureed cauliflower but they loved it. My husband took the leftovers to work the next day, which I was sort of sad about since I wanted to eat them for lunch 🙂
Other slow cooker cauliflower recipes
Slow Cooker Cheesy Bacon Cauliflower
Slow Cooker Cauliflower Breakfast Casserole
Slow Cooker Mashed Cauliflower with Olive Oil and Garlic
Slow Cooker Creamy Cauliflower and Potato Soup
Slow Cooker Wisconsin Cauliflower Soup
Slow Cooker Buffalo Cheddar Cauliflower Soup
And more from other food bloggers: Slow Cooker Sweet Potato and Cauliflower Soup, Slow Cooker Potato Cauliflower Curry, and Slow Cooker Cauliflower Rice Greek Chicken Bowls
What Slow Cooker Did You Use?
For this Slow Cooker Creamy Cauliflower Broccoli Soup I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Creamy Cauliflower Broccoli Soup
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
Ingredients
- 2 lbs cauliflower florets
- 2 cups chicken broth or vegetable broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 chopped green onions (green and white parts)
- 1 (12 oz) package of frozen broccoli florets
- 3 oz grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper
Instructions
- Add the cauliflower, chicken broth, onion powder, garlic powder, thyme, salt, pepper and green onions to the slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 7-8 hours.
- Pour the contents of the slow cooker into a blender. Puree (making sure to vent for the steam). Pour the cauliflower puree back into the slow cooker.
- Stir in the broccoli, Parmesan and cream. Cover the slow cooker and cook on HIGH for 10 minutes.
- Remove the lid and salt and pepper to taste. Ladle into bowls and top with extra cheese, if desired.
Nutrition
- Serving Size: 6 servings
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Any chance this recipe would work using frozen cauliflower since I always have it on hand? If so, what adjustments would you suggest I make in the ingredients and time? Do you find tgat you gave better resukts when using the crockpot on high or low? Thank you in advance for your help!
Yes—frozen cauliflower works great here! No need to thaw it first. I usually keep the broth the same, but if your frozen cauliflower has a lot of ice on it you can reduce the broth by about ½ cup if you want a slightly thicker soup.
Timing-wise, frozen cauliflower cooks a bit faster, so I’d do LOW for 6–7 hours or HIGH for about 3–3½ hours, just until it’s very tender before blending.
As for HIGH vs LOW, both work well—I tend to use LOW when I have the time, but HIGH is totally fine if you need it done sooner. The soup is very forgiving.
Great question, and I love a recipe that lets you use what you already have on hand!
can you freeze leftovers
Yes, you can! This soup freezes well. Since it has cream and cheese, the texture may look a little separated when you reheat it, but just warm it gently and give it a good stir (or hit it with an immersion blender) and it comes right back together. I like freezing it in individual portions so it’s easy to grab later.
Can I use condensed milk or almond milk instead of cream
Evaporated milk would work or almond milk
will definitely be making this
Thanks Debbie! I think you’ll love it!
Every meal…even breakfast? I don’t know if I could manage that one! (Though I guess I have put lettuce or spinach on egg sandwiches.) This looks like a lighter alternative to most cream soups–I’ll have to give it a try! Pinned 🙂
yes, I’ve been having spinach in my smoothies or in my eggs. I’m feeling so happy about this resolution!