Creamy Cauliflower Soup is perfect for lunch or dinner! You will not believe how quick and easy this incredibly comforting, rich and flavorful soup recipe is to make! Naturally vegan, Whole30 friendly, low carb, and so delicious you won’t be able to tell it’s dairy free.
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Why this recipe works:
- Easy to make. Since everything cooks right in the slow cooker, this recipe is ready for you when you get home! What’s even better, this cauliflower soup requires minimal prep time since it uses all frozen pre-cut veggies.
- Perfect as an appetizer for parties or for a comforting weeknight meal! This soup can easily be made ahead of time and enjoyed all week long!
- Low in Calories: No cream, milk, potatoes, or thickeners required. The blended cauliflower creates the perfect thick, silky texture after cooking!
- Inexpensive! This soup uses all frozen veggies and is very inexpensive to make.
Why you should eat more cauliflower:
Cauliflower is a low in calories, a great source of Vitamin C, fiber, and other antioxidants. Cauliflower is a cruciferous vegetable which is full of an antioxidant called sulforaphane.
How to Cook Cauliflower Soup in the Crockpot
- Add the frozen cauliflower florets, frozen sliced leeks, Roasted Garlic Olive oil, salt and vegetable stock to the slow cooker.
- Cook on low for 8 hours or on high for 4 hours
- After done cooking, use the immersion blender (or blender) and puree until smooth. Add 1-2 cups of water until you get to your preferred consistency.
- Tip: For added creaminess, you can blend up ¼ cup of soaked cashews with ¼ cup of water and add this to the soup.
How to cook cauliflower soup in the Instant Pot
- Place a steamer basket into your pressure cooker. Add the frozen cauliflower florets, frozen sliced leeks to the steamer basket.
- To the pressure cooker insert, add 1 cup of vegetable broth.
- Secure the lid and close the vent to sealing. Cook on high pressure for 4 minutes.
- Once the vegetables are done cooking, manually release the pressure (carefully) by moving the vent from sealing to vent. Use a long wooden spoon to keep your fingers away from the steam.
- Carefully remove the steamer basket full of cauliflower from the pressure cooker and add the cauliflower directly to the vegetable broth remaining in the insert. Add the rest of the ingredients to the vegetables.
- Blend the vegetables in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
- Taste for seasoning. Add up 1/2 tsp of salt if needed.
How to Customize this Slow Cooker Cauliflower Soup:
- Make it spicy: add a generous sprinkle of crushed red pepper flakes to this soup before serving to give it a bit of a kick.
- Fresh Herbs: use about 1/2 tablespoon of chopped fresh rosemary, sage, oregano or thyme.
- Add in some extra veggies: feel free add frozen chopped bell peppers, zucchini or summer squash to the crockpot before cooking.
- Add protein: For added protein, you could also add a can of cannellini beans (drained) before blending, or you could add Ranch roasted chickpeas, crockpot shredded chicken, chopped rotisserie chicken or a quick sauté of your favorite chicken sausage after cooking.
- Make extra creamy: blend 1/4 cup of pre-soaked raw cashews with ¼ cup of water in a high-speed blender to create a cashew cream. Stir this in after blending the soup.
FAQ’s
How long does this cauliflower soup last in the fridge?
This soup is even better the next day, so be sure to make extra! It lasts for about 4 days in the fridge in a well-sealed container. I like to store soup in quart size mason jars in the fridge for easy storage and pouring into bowls!
Can you freeze this recipe?
Yes! This soup should freeze well! Just be sure to allow the soup to cool off before trying to freeze it! It can be frozen for up to a month.
How to reheat crockpot cauliflower soup
When ready to reheat from the refrigerator, simply add it to a pot over medium-low heat and heat up for 5-10 minutes, or place in a microwave safe bowl for 2 minutes.
Tip: If using frozen soup, make sure to allow up to 24 hours to thaw in fridge.
Substitutions:
- Vegetable broth: If you are not vegan; can use chicken broth in place of vegetable broth.
- Leeks: You can substitute sweet white onions, shallots or green onions (about ½ cup).
- Garlic Olive Oil: If you don’t have garlic olive oil, you can substitute with 1 tbsp olive oil + 1 tsp. garlic powder.
If you love this cauliflower soup, you should try:
- Vegan broccoli cheese soup
- Roasted Vegetable Bisque
- Low Carb Crockpot Vegetable Soup
- Mediterranean Vegetable soup
- Best Ever Mushroom Soup
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Slow Cooker Cauliflower Soup (Vegan, Paleo, Whole30)
Slow cooker cauliflower soup is the perfect appetizer or light meal! Made with frozen vegetables, this soup is so simple to make and is perfect for parties! Naturally vegan, gluten free, dairy free, Whole30 and low carb friendly!
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Servings: 2 servings
Guided Recipe Video
Ingredients
- 2 bags frozen cauilflower florets - 4.5 cups per bag
- 1/2 bag frozen leeks
- 1 tbs garlic olive oil
- 1 tsp salt
- 2 cups organic vegetable stock
- 1-2 cups water
Instructions
- Add the frozen cauliflower florets, frozen sliced leeks, Roasted Garlic Olive oil, salt and vegetable stock to the slow cooker
- Cook on low for 8 hours or on high for 4 hours
- After done cooking, use the immersion blender (or blender) and puree until smooth. Add 1-2 cups of water until you get to your preferred consistency.
Notes
Leftovers of this soup can be stored in the fridge for up to 4 days in a well-sealed container. I like to store soup in quart size mason jars in the fridge for easy storage and pouring into bowls!
You can also store leftovers of this soup in the freezer. Just be sure to allow the soup to cool off before trying to freeze it! It can be frozen for up to a month.
How to reheat crockpot cauliflower soup:
- When ready to reheat from the refrigerator, simply add it to a pot over medium-low heat and heat up for 5-10 minutes, or place in a microwave safe bowl for 2 minutes.
- Tip: If using frozen soup, make sure to allow up to 24 hours to thaw in fridge.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
248
Fat
7
g
Carbohydrates
40
g
Fiber
10
g
Sugar
5
g
Protein
10
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Update Notes: This recipe was originally posted in November of 2017, but was published again in November 2019 to include step by step directions, recipe notes and new photos
Miz Helen
Tuesday 5th of December 2017
Your Slow Cooker Cauliflower Soup looks amazing! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday! Come Back Soon Miz Helen
Donna Reidland
Friday 1st of December 2017
This sounds delicious!
Veronica Lee
Tuesday 28th of November 2017
Yumm! I love slow cooker recipes. This one looks like a keeper.