Crock Pot Cauliflower Soup Recipe

This cauliflower soup recipe will warm you up down to your toes. So blend up a batch to keep you toasty in the cold winter weather.

The creamy taste of this soup will have your family eating their veggies, especially if they love cauliflower. You can easily modify this to use broccoli instead.

Perhaps you prefer chunkier soups. If so, just lightly blend the ingredients or skip the blending all together.


Crock Pot Cauliflower Soup Recipe

If you love cauliflower than this is a must try. It makes a great side dish, starter or add a salad or sandwich and turn it into a meal.

Below are the list of ingredients, directions, recipe nutrition information and Weight Watchers points.

Recipe Type:

Soups, Appetizers, Crock pot

Degree of Difficulty:



  • 1 each Cauliflower Heads, broken into florets
  • 2 cups Chicken broth
  • 2 Tbsp Chicken bouillon granules
  • 2 cups Half-and-half
  • 2 cups Low fat milk
  • 1 each medium Carrot, shredded
  • 1 each Bay leaf
  • 1/4 tsp Garlic Powder
  • 1/2 cup Instant potato flakes
  • 8 ounces Low Fat Cheddar Cheese, shredded


  1. Place the cauliflower florets, bouillon granules and broth into a large soup pot over high heat. Let it come to a brisk boil.
  2. Turn the heat on low, cover and simmer for 25 minutes or until the florets are tender.
  3. With a slotted spoon, remove the cauliflower from the pot and place in a mixing bowl. Mash with a potato masher or hand mixer.
  4. Pour the broth mixture into the crock pot. Add the mashed cauliflower.
  5. Add the cream and milk into the crock pot.
  6. Add the shredded carrots, bay leaf and garlic powder. Stir well to combine the ingredients.
  7. Place the crock pot on low. Cover and let cook for 3 hours.
  8. Stir the potato flakes into the crock pot, recover and continue cooking on low for 40 minutes or until the soup is a thick as you like.
  9. Remove the bay leaf. Place the soup, in batches, into the blender and blend until very smooth. 
  10. Place the blended soup back into the crock pot. Add the cheese and stir to blend in the soup.
  11. Recover and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.
  12. Laddle into soup bowls and serve.

Cooking Times

Prep Time: 30 minutes Cooking Time: 5 hours

Nutrition Facts for Broccoli Soup Recipe

Nutrition facts shown below are per serving. The number of serving is noted in the header section below. The serving size is the first item noted on the nutrition facts table.

Nutrition Per Serving

Number of Servings: 8
Serving Size n/a
Calories 224
Total Fat 10.8g
      Sat Fat 6.5g
Cholesterol 33.2mg
Sodium 445.7mg
Total Carbohydrates 19.4g
      Fiber 4.2g
      Sugar 7.5g
Protein 14.9g

Weight Watchers Points

6 pts
6 pts
5 pts
5 pts

The Weight Watchers Points do not include the carrot or cauliflower.


The potato flakes are to help thicken up this soup recipe. Add more for thicker soup and less if you don't want it too thick.

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