4.8 from 138 votes
Slow Cooker Sweet Potato and Cauliflower Soup
Slow Cooker Sweet Potato and Cauliflower Soup is a creamy blend of sweet potatoes, cauliflower, onions, garlic, and spices cooked over several hours until tender. The combination of milk and cream cheese creates a velvety texture, while optional toppings like bacon, cheese, and croutons add texture and flavor. This recipe provides a hearty, cozy soup suitable for multiple servings and can be tailored by adjusting seasoning and garnishes.
Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
Servings:
16
cups
Calories:
102 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 lbs cauliflower roughly chopped, fresh
- 2 lbs sweet potato (peeled and cubed)
- 1 quart vegetable broth
- 1 onion roughly chopped, large
- 5 cloves garlic
- 4 green onion chopped, stalks of
- 1 tsp thyme dried
- 1 tsp paprika
- 1/2-1 tsp red pepper flakes
- ¼ tsp salt or to taste
- 2 cups milk
- 2 oz cream cheese
TASTY TOPPING OPTIONS:
- Bacon crumbled
- green onion chopped
- cheese freshly grated or shredded
- croutons homemade or garlic bread
- red pepper flakes for a kick, crushed
- hot sauce for even more kick!
- black pepper to taste
- salt to taste
Instructions
- 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.
- 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.
- Cover and cook for 4-5 hours on high.
- 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!
- 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!
- 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!
Cup of Yum
Notes
- The recipe yields approximately 4 quarts, enough for about 8 servings.
- Adjust salt and red pepper flakes near the end to control seasoning and spiciness according to taste.
- Use an immersion blender to blend directly in the slow cooker for an easy and creamy texture.
- Store leftovers in the refrigerator or freeze for longer preservation.
- Recipe is adapted from Yes I Want Cake with approximate nutrition facts per serving available from online calculators.
Nutrition Information
Calories
102kcal
(5%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
6mg
(2%)
Sodium
347mg
(14%)
Potassium
431mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
8385IU
(168%)
Vitamin C
30mg
(33%)
Calcium
74mg
(7%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 16 cups
Amount Per Serving
Calories 102
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 347mg | 14% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 8385IU | 168% |
| Vitamin C | 30mg | 33% |
| Calcium | 74mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.