Buffalo Cheddar Cauliflower Soup

I made this, for dinner, on a Saturday.  Both boys told me that they loved it (without my asking), and asked for seconds!  This was so easy to make, and I served it with biscuits.  I don't see why you couldn't stir in some pre cooked shredded chicken, if you had some leftover.

 Buffalo Cheddar Cauliflower SoupMakes 6 servings
Cooking time:  6-8 hours on low

1 head of cauliflower, rinsed and cut into large florets
4 cups veggie or chicken broth
1 cup diced yellow onion
3 minced garlic cloves
2 celery ribs, sliced into 1/2 inch pieces
1/2 tsp ground thyme
1 tsp dried rosemary leaves
3/4 tsp salt
1/4 tsp black pepper
1 Tbsp Frank's Red Hot Buffalo Sauce (plus more for serving)
1 1/2 cups shredded sharp cheddar cheese (plus more for serving)


 1.  Combine cauliflower florets, water, bouillon, onion, garlic, celery, thyme, and rosemary in the slow cooker.
2.  Cover and cook on LOW for about 6-8 hours, or until veggies are very soft.
 3.  Pour contents of slow cooker into a large blender and blend until smooth (or use an immersion blender right in the slow cooker to blend until creamy and smooth).  Pour contents of blender back into the slow cooker.
4.  Stir in salt (I used 3/4 tsp of salt but you can use less or more to taste) and pepper and 1 Tbsp hot sauce.  Slowly stir in the cheese until melted.
5.  Ladle into bowls and sprinkle on more hot sauce to taste.  Top with a tablespoon of cheese