Slow Cooker Cauliflower Soup

This creamy cauliflower slow cooker soup is cozy, comforting, and incredibly easy to make, just toss in frozen veggies and let the slow cooker do the work! With minimal prep and simple ingredients, it’s the perfect set-it-and-forget-it meal for busy weeknights or make-ahead lunches.

Rich, silky smooth, and naturally dairy free, this soup gets its creaminess from blended cauliflower (no cream or thickeners needed). It’s budget friendly, reheats beautifully, and works well as a light dinner or an easy starter for gatherings.

How to Cook Cauliflower Soup in the Crockpot

• Add the frozen cauliflower florets, frozen onions (or 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. 

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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!

5 from 2 votes

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Prep Time: 1 minute min

Cook Time: 8 hours hrs

Total Time: 8 hours hrs 1 minute min

Servings: 2 servings

Guided Recipe Video

Ingredients

• 2 bags frozen cauilflower florets - 4.5 cups per bag
• 1/2 bag frozen onions
• 1 tablespoon garlic olive oil - or 1 tablespoon olive oil + 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 2 cups organic vegetable stock
• 1-2 cups water

Instructions

• Add the frozen cauliflower florets, frozen onions, Roasted Garlic Olive oil, salt and vegetable stock to the slow cooker
  2 bags frozen cauilflower florets, 1/2 bag frozen onions, 1 tablespoon garlic olive oil, 1 teaspoon sea salt, 2 cups organic vegetable stock
• 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. 
  1-2 cups water

Recipe 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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• 1095

Author: Samantha Rowland

Course: dinner

Cuisine: Italian

Keyword: crockpot cauilflower soup, low carb cauliflower soup, slow cooker cauliflower soup

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How to cook cauliflower soup in the Instant Pot

1. Place a steamer basket into your pressure cooker. Add the frozen cauliflower florets, frozen onions to the steamer basket. 
2. To the pressure cooker insert, add 1 cup of vegetable broth.
3. Secure the lid and close the vent to sealing. Cook on high pressure for 4 minutes.
4. Once the vegetables are done cooking, manually release the pressure.
5. Carefully remove the steamer basket full of cauliflower from the pressure cooker and add the veggies directly to the vegetable broth remaining in the insert. Add the rest of the ingredients to the vegetables. 
6. Blend the vegetables in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
7. Taste for seasoning. Add up 1/2 tsp of salt if needed.

Make it your own:

• 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.

If you love this soup, you should try:

• Vegan broccoli cheese soup
• Roasted Vegetable Bisque
• Low Carb Crockpot Vegetable Soup
• Mediterranean Vegetable soup
• Best Ever Mushroom Soup