Cream Of Cauliflower Soup with Cheese

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	5 hrs
Total Time	5 hrs 10 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

460 g frozen cauliflower, undefrosted florets
1 medium onion (s), finely chopped
1 carrot (s), celery or potato, finely chopped
4 teaspoons chicken broth, (instant powder)
200 ml sweet cream
0.5 teaspoon ½ Worcestershire sauce
150 g cheese, rated (cheddar or similar)
salt and pepper

Instructions

Put the vegetables, 960 ml water and the instant powder in the crockpot. Put the lid on and let it simmer on low for 5 to 6 hours. The vegetables should then be soft as butter.
Puree the soup in the pot with a hand blender or use a blender if necessary. Now add the whipped cream, Worcestershire sauce and grated cheese. Mix everything well and heat again (do not let it boil!). Season to taste with salt and pepper and serve.
Tip: Instead of the grated cheese, you can also use processed cheese (Gouda or Emmentaler).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.