Slow-Cooker Creamy Cauliflower Soup

“I love indulgent cream soups but not the fat that goes along with them, so I came up with a healthier version. The velvety texture of this cauliflower soup makes it feel so rich, and the spicy kick warms you up in a flash.” —Teri Rasey, Cadillac, Michigan

Slow cooker creamy cauliflower soupTaste of Home
Servings Prep Time Cook Time
14servings 20minutes 6hours
Servings Prep Time
14servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
  2. Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
Recipe Notes
Test Kitchen tips

  • For added flavour, a 32-ounce carton of vegetable or chicken stock may be substituted for 4 cups of water.
  • Be sure to cook the vegetables until the cauliflower is very tender, so it can be processed to a smooth texture.
  • When processing hot liquids in a blender, cool the mixture slightly and don't fill the blender jar too much. Follow the manufacturer's directions, removing the filler cap if necessary. Hold down the lid, protecting your hand with a thick towel or oven mitt, and begin blending at the lowest speed.
  • For a touch of indulgence, serve this soup with a small dollop of sour cream.

Nutrition Facts

1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fibre), 3g protein.

Diabetic exchanges: 1 vegetable, 1/2 starch.