This Crockpot Creamy Cauliflower Soup has just a handful of ingredients and requires almost no prep time. Just throw it in the Crockpot and let it cook, then come home to a flavorful and warming soup!
Love cauliflower like me? Be sure to try my sticky garlic cauliflower or cauliflower casserole too!
Crockpot Creamy Cauliflower Soup
Tis the season for all the soup! And my all-time favorite way of making soup? In my Crockpot! Slow cooking has a way of merging all the flavors and making for ultra-tender veggies (which paves the way to ultra-creamy soup!) But given that there are simply enough complicated recipes this time of year sucking our energy (and grocery budgets), this soup has just 4 ingredients (okay 5 if you include water) and is simple to make.
Making this Crockpot Creamy Cauliflower Soup is so easy. You’ll just cut your cauliflower roughly into florets and throw them into your Crockpot, along with the cashews (which add major creaminess), diced onion, and broth. Let all those flavors blend together for a few hours (on high for 3 to 4 hours or low for 6 to 8).
Just before serving, blend everything using either a handheld immersion blender or a countertop blender (I prefer the handheld, so much easier and it creates less dishes!) I love to top my soup with roasted chickpeas, but you could also top yours with grated cheese, bacon, croutons (or even popcorn as a soup topping!)
To make this Crockpot Creamy Cauliflower Soup you’ll need:
- 1 head cauliflower
- 1 medium white onion
- 1 cup cashews
- 3 cups vegetable broth
- 1 to 2 cups water
- ½ tsp salt
Kitchen tools you may find useful:
And because no good soup is complete without a tasty topping, this one is topped with crispy roasted chickpeas, although you can change this part up if you’d like!
Speaking of soups, our Slow Cooker Butternut Squash Soup is a hands-off and delicious soup for cold fall or winter days (bonus: it makes your house smell amazing!)
Healthy Vegetable Soup will warm your bones this winter. This hearty soup with quinoa and chickpeas is filling and satisfying!
And before you go, we have to share this Sweetcorn and Chickpea Salad recipe is quick to whip up and so tasty. It’s filled with healthy proteins and packed with flavor! The perfect way to use up more of those chickpeas you have on hand.
Crockpot Creamy Cauliflower Soup
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Print It Rate ItIngredients
Cauliflower Soup
- 1 head cauliflower
- 1 medium white onion
- 1 cup cashews
- 3 cups vegetable broth
- 1 cup water 1 to 2 cups
- ½ tsp salt
Chickpea Topping
- 15 oz chickpeas 1 can, drained and patted dry
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp salt
Instructions
Cauliflower Soup
- Roughly chop up cauliflower and onion. Place in a Crockpot along with cashews and broth. Submerge the cauliflower and cashews under the broth as much as possible, then cover and cook until cauliflower is tender (high for 3 to 4 hours, low for 6 to 8).
- When cauliflower is tender, blend the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender.
- Stir in 1 to 2 cups of water, until you reach a thick, soupy consistency (it will differ depending on the size of your cauliflower. Season with salt and serve.
Chickpea Topping
- Preheat oven to 400 degrees F. Toss chickpeas with oil, spices, and salt. Spread onto a parchment-lined baking sheet and bake for 20 to 25 minutes, or until crispy. Serve warm over soup.
Nutrition
Amanda Davis
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Tomomi says
What can I use to replace cashew nuts for nut allergy people??
Sarah Bond says
Hi Tomomi! You can just remove the cashews then stir in a splash of cream (or Greek yogurt) right before serving to add the creaminess :)