Best 3 Cauliflowerbroccolibell Pepper Crock Pot Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Introduction:**

Get ready to savor a symphony of flavors with our tantalizing trio of crock-pot soups! From the robust and earthy notes of cauliflower, to the vibrant and crisp crunch of broccoli, and the sweet and tangy embrace of bell peppers, these hearty soups are a culinary celebration. Dive into the velvety smoothness of our creamy cauliflower soup, a comforting embrace that will warm your soul on a chilly day. Delight in the vibrant green symphony of our broccoli cheddar soup, a classic comfort food elevated with a touch of indulgence. And embark on a flavor adventure with our bell pepper and sausage soup, where the sweetness of bell peppers harmonizes perfectly with the savory spiciness of sausage. Each soup is a culinary masterpiece, crafted with fresh ingredients and slow-cooked to perfection, promising an explosion of flavors in every spoonful.

Here are our top 3 tried and tested recipes!

SLOW-COOKER STUFFED PEPPER SOUP



Slow-Cooker Stuffed Pepper Soup image

I tweaked a recipe I got from one of my best friends, and I couldn't believe how much this soup really does taste like stuffed green peppers! With beef and brown rice, it makes a hearty meal on a cold day. -Gina Baxter, Plainfield, IL

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h15m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 11

1 pound extra-lean ground beef (95% lean)
1 medium onion, chopped
2 medium green peppers, chopped
1 package (8.8 ounces) ready-to-serve brown rice
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 carton (32 ounces) beef broth

Steps:

  • In a large skillet, cook and crumble beef with onion over medium heat until meat is no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low until flavors are blended, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 852mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.

BROCCOLI/CAULIFLOWER SOUP



Broccoli/Cauliflower Soup image

Make and share this Broccoli/Cauliflower Soup recipe from Food.com.

Provided by Irisni

Categories     Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces chopped frozen broccoli
8 ounces chopped frozen cauliflower
2 tablespoons minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
salt and pepper

Steps:

  • Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
  • Add flour, stirring for one minute before adding chicken broth.
  • Add broccoli and cauliflower. Boil until soft.
  • Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
  • Enjoy!

Nutrition Facts : Calories 153.5, Fat 6.7, SaturatedFat 3.4, Cholesterol 13.7, Sodium 837.1, Carbohydrate 14.3, Fiber 3.7, Sugar 6.9, Protein 10.4

EASY CAULIFLOWER CROCK POT SOUP



Easy Cauliflower Crock Pot Soup image

Make and share this Easy Cauliflower Crock Pot Soup recipe from Food.com.

Provided by Tina.G.

Categories     Pork

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 large cauliflower
2 -3 slices bacon
6 large mushrooms
1 vegetable stock cube
1 onion
1 (300 ml) container light sour cream
1 -2 cup milk, for blending (to desired consistency)

Steps:

  • After washing cauliflower, roughly chop.
  • Take the rind off of the bacon rashers, and place rashers in bottom of crock pot. Place chopped cauliflower, onion, sliced mushrooms and crushed stock cube on top.
  • Cook on low in crock pot until bacon is cooked and cauliflower is nice and soft.
  • Tip tub of sour cream on top and stir through. Blend with Barmix (or blender), slowly adding milk until soup has the desired consistency (should be fairly thick).
  • Top with grated cheese and serve with warm crusty bread.

Nutrition Facts : Calories 229.1, Fat 12.5, SaturatedFat 7, Cholesterol 36.8, Sodium 180.8, Carbohydrate 22.2, Fiber 5, Sugar 6, Protein 10.4

Tips:

  • Choose fresh, high-quality vegetables. This will ensure that your soup is flavorful and nutritious.
  • Don't overcook the vegetables. You want them to be tender but still have a bit of a bite to them.
  • Use a variety of spices and herbs to flavor the soup. This will give it a complex and interesting flavor profile.
  • Don't be afraid to experiment. There are many different ways to make this soup, so feel free to adjust the ingredients and cooking method to suit your own taste.

Conclusion:

Cauliflower, broccoli, and bell pepper crock pot soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold winter day or a busy weeknight. With its variety of vegetables and spices, this soup is sure to please everyone at the table.

Related Topics