Caroline's Crockpot Cheesy Cauliflower Soup

By tcasteel2000

Ingredients

• 2 cups low sodium chicken broth
• 2 (8oz.) packages frozen cauliflower
• 1 med. stalk of celery, chopped
• 1 med. carrot, chopped
• 1/2 chopped onion
• 1/2 tsp. thyme
• Sea salt and freshly ground black pepper, to taste
• 1 cup milk
• 1 1/2 cups shredded Cheddar cheese

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

To tone down the smell of cauliflower cooking, add a few celery seeds or some celery leaves to your cooking water. It won’t pick up the celery’s flavor, but it will certainly tame the smell!
Throw all ing. except milk and cheese into a crock cooker and cook until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself–mash to your heart’s delight.

Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

: You could easily make this soup into a freezer meal! Simply place all ingredients-broth through thyme-in a freezer bag, label and freeze. When you’re ready to use it, simply thaw, add salt and pepper and place in the crock cooker. Then complete the last steps in the recipe!