Description
A velvety, creamy cauliflower soup made in the slow cooker for effortless preparation. Finished with sharp white cheddar for a rich and savory flavor.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup sharp white cheddar cheese, freshly grated
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
- Place the sautéed onion and garlic mixture into the slow cooker along with the cauliflower florets.
- Pour in the vegetable broth and stir in the dried thyme, salt, and black pepper.
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until the cauliflower is very tender.
- Use an immersion blender to puree the soup until completely smooth. If using a stand blender, transfer in small batches.
- Stir in the heavy cream and shredded white cheddar cheese over Low heat until the cheese is fully melted and integrated.