Chef Joeys Cream Of Cauliflower Soup Crock Pot Recipes
SLOW-COOKER CREAMY CAULIFLOWER SOUP
I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges
CHEF JOEY'S CREAM OF CAULIFLOWER SOUP (CROCK POT)
This soup has quite a unique taste. It's creamy and delicious. I think a nice piece of home made bread or some crackers would set this dish off perfectly. I used organic veggies as I believe that not only is the taste superior, but they are definitely better for you.
Provided by Chef Joey Z.
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Chop up your head of cauliflower in medium chunks. In a large sauce pan combine the cauliflower, cubed potato, broth, margarine and cream of chicken soup.
- Bring to a boil and simmer covered for 20 minutes or until the cauliflower is tender. Using a hand blender process the cauliflower mixture to a smooth puree.
- Transfer to a 5 quart or larger slow cooker.
- Next add the silk creamer, milk, shredded carrot, garlic powder, and two bay leaves.
- Cover and cook on low for 3 1/2 hours.
- Remove the bay leaves.
- Remove the soup once the time is up and puree it again, then return to the slow cooker and add the cheese. Let simmer until the cheese is melted.
- Garnish with paprika.
- Bon Appetit!
Nutrition Facts : Calories 162.9, Fat 9.5, SaturatedFat 4.6, Cholesterol 23.8, Sodium 399.5, Carbohydrate 15.3, Fiber 2.6, Sugar 2.8, Protein 6.3
CONTEST-WINNING CHEESY CAULIFLOWER SOUP
If you prefer chunky soup, skip the blender step in the recipe and stir the cheese and cream into the slow cooker, then heat on high until the cheese is melted. -Sheryl Punter, Woodstock, Ontario
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 209 calories, Fat 13g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 730mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
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