Receta Slow Cooked Cauliflower and Cheese Soup
This simple and healthful Cauliflower and Cheese Soup is packed with cauliflower, veggies, and just enough cheese to really taste rich.
Slow Cooked Cauliflower and Cheese Soup
Total time
- 5 hours 10 mins
- 1 head cauliflower, cut into florets
- ½ cup carrots, sliced
- ½ cup red pepper, sliced
- ¼ of a jalapeno pepper, sliced
- 2 shallots, sliced
- 2 cloves garlic, sliced
- 4 cups vegetable broth
- ⅛ cup flour
- 12 oz. fat-free evaporated milk
- ¼ cup 2% milk
- Salt and pepper
- Mini Baby bell cheese (such as White Cheddar or Mozzarella) one per serving
Add the cauliflower, carrots, shallots, garlic, and broth to the slow cooker.
Set the Cook on low for 6 hours
After 4 hours, remove lid and stir together the flour, evaporated milk, and skim milk.
Add to the slow cooker and cook for and additional hour.
This will thicken up the soup.
Season the soup with salt and pepper to taste. Use an immersion blender (or blend in batches) until smooth.
Pour into bowls and serve with mini baby bell cheese for each bowl
3 PP per serving (about 1 cup)
3.2.2265
Can you believe it? Rich and thick. Creamy and filling. And only 3 PP per serving. I love it when I get creative in the kitchen and end up with a keeper. A real keeper.
Life has thrown me quite a few curve balls . But these past six months have been an incredibly trying time for me in the work arena. the only sanity I was able to hold onto was the peace and harmony I always wound when I would arrive home.
Last Friday, I didn’t have to commute to the office. While I working at home, I decided that I could throw a soup together and let it cook in the slow cooker. So at noon time, that’s exactly what I did.
The result? This soup. The closest thing to baked potato soup without all the calories. A great start to my weekend.
Thanks for stopping by and have a great day.
Marlene
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