Cream Of Cauliflower Soup

chef.david.galeano's picture

Jul. 23, 2011


Cauliflower 1 Medium , cut into flowerets
Onion 1 , peeled, chopped
Celery stalk 1 , cut into 1 inch slices
Chicken broth 4 Cup (64 tbs)
Salt 1 Teaspoon
Pepper 1/8 Teaspoon
Light cream 1 Cup (16 tbs)



1. In a slow cooker or crock pot combine vegetables, broth and seasonings. Stir to mix well.

2. Close pot tightly with its lid.

3. Allow the vegetables to cook on HIGH for about 4 hours, or cook on LOW for about 8 hours, if you are preparing the soup for supper.

4. Turn the vegetables and broth into a liquidizer and blend or press through a fine mesh sieve into a smooth thick puree.

5. Return the puree to the pot.

6. Stir in the cream and blend into the puree.

7. Cover pot again and let cook on HIGH for 10 minutes.


8. Ladle the cream soup into warmed soup bowls or soup plates.

Recipe Summary

Difficulty Level: Easy
Cook Time: 250 Minutes
Ready In: 250 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 254Calories from Fat 165

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1182 mg49.25%

Total Carbohydrates 18 g6%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet