This Slow Cooker Sweet Potato and Cauliflower Soup is positively delicious and so easy to make.
Recipe by Jenn Laughlin of Peas and Crayons on September 8, 2015
Prep time: PT5M
Cook time: PT300M
Total time: PT305M
Rating
4.83 stars (46 reviews)
Keywords
Slow Cooker Sweet Potato and Cauliflower Soup
Ingredients
2 lbs fresh cauliflower ((roughly chopped))
2 lbs sweet potato ((peeled and cubed))
1 quart vegetable broth
1 large onion ((roughly chopped))
5 cloves garlic
4 stalks of green onion ((chopped))
1 tsp dried thyme
1 tsp paprika
1/2-1 tsp red pepper flakes
1/4 tsp salt (or to taste)
2 cups milk
2 oz cream cheese
crumbled bacon
chopped green onions
freshly grated or shredded cheese
homemade croutons or garlic bread
crushed red pepper flakes (for a kick)
hot sauce (for even more kick!)
salt and pepper to taste
Categories
Soup
Cuisine
American
Steps
Set your 5 or 6 quart slow cooker to high and add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.
NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in later. I added a teaspoon of RPF to mine and it gave the soup a delightful little zing.
Cover and cook for 4-5 hours on high.
Once the veggies are fabulously tender, turn off the crock-pot and add your milk and cream cheese. Blend using an immersion blender [my favorite space-saving appliance ever!] and you're good to go!
Ladle soup into bowls and enjoy right away with a mountain of your favorite toppings, then store the remaining soup in your fridge or freezer. As written, the recipe will yield around 4 quarts of soup which equates to 16 eight-ounce cups or 8 hearty bowls. It tastes great the first day and even better the next!
This soup will keep for 4-5 days in the refrigerator and freeze marvelously for 2-3 months! Simply store the soup sans-toppings and add all your goodies upon reheating. Easy peasy!
Nutitrion
Serving Size: 1 serving
Calories: 102 kcal
Carbohydrates: 17 g
Protein: 3 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 6 mg
Sodium: 347 mg
Sugar: 6 g
Reviews
Cindy on 2021-11-12 (5 stars): I made this last night using my instant pot, under pressure for 12 minutes with 5 minutes release. It turned out great. I loved the silky mouth feel once blended. I did add a shake of seasoning salt.
Pinkey Dunston on 2021-05-28 (5 stars): I’m going to make the soup in the next week I will let you know if I loved it I should
Alyssa on 2021-03-11 (5 stars): Love this soup! My husband is not a fan (he doesn’t appreciate sweet potatoes the way I do), so this is my go-to meal when he’s out of town. Makes plenty so I don’t have to cook for a few days. I like to top it with some combination of shredded cheese, croutons, or diced avocado, and extra red pepper flakes.
Karen G on 2021-01-21 (5 stars): So easy and so good! I’m not the cook in our family but I pulled this off! Once it thickened up overnight and the flavor seeped through it was even more delicious. We put a few bacon crumbles on top with a pinch of grated Gouda cheese. I’m making it again for my friends right
Now. Highly recommend if you’re looking for flavor and low cal.
Linda Manley on 2020-12-14 (5 stars): I need this and it was delicious! I modified slightly by only using one cup of almond milk and 4 oz instead of 2 oz of cream cheese.
Is the nutritional information i based on a 1 cup serving or the 2 cup "hearty" serving?
Catherine Roberson on 2020-11-18 (3 stars): This definitely needs the toppings for any sort of balance of flavors, otherwise it's heavily cauliflower tasting and not much else. Glad I stocked up on topping choices, otherwise I'm afraid this would have been a waste of food as I'm not sure I'd eat this on it's own. Sorry!
Courtney on 2019-11-10 (5 stars): I made this today and I loved it!! I added a couple of carrots and celery to the mix. And I didn’t have dried thyme so I opted for dried oregano instead. It had all the savory flavors of a hearty potato soup. I’ll definitely make it again. Yum!
Catherine Mantegani on 2019-10-20 (5 stars): Delicious! Substituted almond milk for the milk, added 1 can drained navy beans for added protein, and used water instead of vegie broth since I didn't have it on hand. The soup is wonderful and so nutritious.
Lindsey on 2019-07-22 (1 stars): I made this today and was very disappointed... It was horrible! We will not be making it again. such a waste of food!
Anne-Marie McNeal on 2018-11-04 (5 stars): I've made this soup before and absolutely love it. I was wondering if, when doubling the recipe, do all ingredients double the same across the board?
