Average Rating: 3.8TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours
YIELD: 9 servings (2-1/4 quarts).Ingredients
- 1 large head cauliflower, broken into florets
- 2 celery ribs
- 2 large carrots
- 1 large green pepper
- 1 small sweet red pepper
- 1 medium red onion
- 4 cups chicken broth
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded cheddar cheese
- 2 cups half-and-half cream
Instructions
- 1. Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.
- 2. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Nutrition Facts
1 cup: 209 calories, 13g fat (9g saturated fat), 56mg cholesterol, 730mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 10g protein.