Cheesy Cauliflower Soup

Throw all of the ingredients except the milk and cheese into a slow cooker and cook on low until vegetables are very tender, about 4-6 hours. Or put all of the ingredients except the milk and cheese into a stock pot, bring to boil and then lower heat and simmer for 30 minutes.

Carefully pour mixture into the work bowl of a food processor fitted with a steel blade or into your blender container. Put the lid on and process until smooth. Or just keep the soup on the pot as is and blend with a handheld immersion blender. Or, if you like more texture like I do, use a potato masher and mash the soup in the pot until you reach your desired texture.

Place your cauliflower mixture into a saucepan or leave it in the same pot if didn’t use your crock pot. Stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

I usually double this recipe for the 3 of us so that we have leftovers.

Serve with warm rolls and butter.