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Slow Cooker Creamy Cauliflower Bisque
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- #44218
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 pound frozen cauliflower florets
1 pound baking potatoes, peeled and cut in 1-inch cubes
1 cup chopped yellow onion
2 cans (14 ounce size) reduced-less sodium fat-free chicken broth
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
1 cup fat-free evaporated milk
2 tablespoons diet margarine
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup finely chopped fresh parsley leaves
1/4 cup finely chopped green onion, (green and white parts)
directions
In 3 1/2- to 4-quart slow cooker, combine cauliflower, potatoes, onion, broth, garlic powder, thyme and cayenne. Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours.
Working in batches, place soup in blender and process until smooth, holding lid down firmly. Return to slow cooker. Add milk, margarine, salt and black pepper. Stir until blended.
Top each serving with equal amounts of cheese. Sprinkle with parsley and green onions.
added by
furrpaws
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
121 calories, 2 grams fat, 17 grams carbohydrates, 9 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 23, 2010
This is a hearty soup for a cold day (or night). I didn't peel the potatoes, but I would to get a more refined soup. I accidently included the evaporated milk before cooking, which didn't seem to hurt the soup at all. I also put this in a food processor instead of a blender and it still required 2 batches.