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Cauliflower and Cheese Soup

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  • 1 medium cauliflower head, separated florets
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 4 cups chicken stock
  • 2 cups light cream
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup grated Cheddar cheese
  • Salt, to taste
  • Freshly-ground black pepper, to taste
  • Chopped chives, for garnish


  1. Put cauliflower, onion, carrot, celery and chicken stock in slow cooker. Cover and cook on LOW for 6 to 8 hours.
  2. Puree in blender. Return to slow cooker.
  3. Blend in cream, Worcestershire and cheese. Add salt and pepper to taste. Stir to mix well.
  4. Turn control to HIGH and heat through; garnish servings with chopped chives.

Makes 4 to 6 servings.

Posted by kdipaolo at Recipe Goldmine 6/12/01 10:47:46 am.