Slow Cooker Cauliflower Cheese Soup
By Ocado
Published on 03 November 2022
Nothing beats the comfort of a bowl of hot soup on a cold day, and this slow-cooker cauliflower cheese soup is a delicious example. Cauliflower is simmered until tender in thyme-infused milk before being blitzed until velvety smooth. A generous amount of cheese is stirred in along with a dollop of tangy mustard until you’re left with a molten pot of cheesy heaven. Served with a couple of crunchy croutons or even a few slices of crusty garlic bread, it’s a great low-effort, vegetarian weeknight dinner.Time and servings
4 hrs 20 minsTotal time
8Servings
10 minsPrep time
4 hrs 10 minsCooking time
Ingredients
- 1 onion, roughly chopped
- 2 garlic cloves, grated or crushed
- 3 thyme sprigs, leaves only, plus a little extra to serve
- 1.5 cauliflowers, cut into small florets
- 800 ml of whole milk
- 150 g of mature cheddar cheese, grated
- 50 g of vegetarian italian hard cheese, grated
- 1 tbsp of dijon mustard
- 1.5 tsp of white wine vinegar
- 50 g of croutons, to serve
Method
Step 1
Place the onion, garlic, thyme, cauliflower, milk and 600ml water into the slow cooker. Cook on high for 4 hours.Step 2
Process the soup in batches until silky smooth using a blender or immersion stick blender.Step 3
Add both kinds of cheese and the mustard to the soup, stir until the cheese has melted into the soup, then add the vinegar and season to taste with salt and coarse ground black pepper.Step 4
Serve the soup with the croutons scattered on top.