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Slow Cooker Sweet Potato Cauliflower Soup

Slow Cooker Sweet Potato and Cauliflower Soup

This Slow Cooker Sweet Potato and Cauliflower Soup is positively delicious and so easy to make.

Course Soup
Cuisine American
Keyword Slow Cooker Sweet Potato and Cauliflower Soup
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 16 cups
Calories 102 kcal
Author Jenn Laughlin of Peas and Crayons

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

TASTY TOPPING OPTIONS:

  • 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

Instructions

  1. 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.
  2. 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.
  3. Cover and cook for 4-5 hours on high.
  4. 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!
  5. 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!
  6. 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!

Recipe Notes

Recipe yields about 4 quarts of soup which will usually equate to 16 cups or 8 bowls.

adapted from Yes I Want Cake

Nutrition facts for one cup of soup below are an estimate provided by an online nutrition calculator. Add your favorite topping and adjust as needed.

Nutrition Facts
Slow Cooker Sweet Potato and Cauliflower Soup
Amount Per Serving
Calories 102 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 347mg15%
Potassium 431mg12%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 6g7%
Protein 3g6%
Vitamin A 8385IU168%
Vitamin C 30mg36%
Calcium 74mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.