Ingredients:

  • 2 lbs cauliflower, cut into florets
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 4 oz low-fat cream cheese, softened
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Place the cauliflower florets, diced onion, minced garlic, broth, butter, thyme, salt, and nutmeg into the slow cooker.
  2. Stir the ingredients until the butter is evenly distributed among the vegetables.
  3. Cover with a tight-fitting lid and cook on Low for 6 hours (or High for 3 hours).
  4. Using an immersion blender, puree the contents of the slow cooker until the soup is velvety and smooth.
  5. Stir in the softened low-fat cream cheese, heavy cream, and shredded sharp cheddar cheese until fully melted and incorporated.