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Cauliflower-Loaded Broccoli Cheddar Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender
  • Knife

Ingredients
  

  • 4 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 small onion, diced
  • 3 cups chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk

Instructions
 

  • Place the cauliflower florets, broccoli florets, diced onion, chicken broth, garlic powder, salt, and pepper into the slow cooker.
  • Cover and cook on low for 6 hours until the vegetables are very soft.
  • Use an immersion blender to puree about half the soup, leaving some broccoli and cauliflower pieces intact for texture.
  • Stir in the shredded cheddar cheese until fully melted.
  • Add the milk and stir until the soup is heated through and smooth.

Notes

Puree a little more or less depending on how chunky you like the final soup. The milk and cheese are added at the end so the dairy stays smooth. Leftovers reheat well on the stovetop with a splash of extra milk to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife