Crock Pot Buffalo Cheddar Cauliflower Soup

My boys LOVE this soup, and Deuce requests it, once a week!  I serve it with bread or cornbread or sourdough bread. 

Crock Pot Buffalo Cheddar Cauliflower Soup

Makes 6 servings
Ideal slow cooker size:  5 quart
Cooking time:  6-8 hours on low

1 head of cauliflower, rinsed and cut into large florets
4 cups water
4 cups of vegetable 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
1 bay leaf
3/4 tsp salt
1/4 tsp black pepper
1 Tbsp Frank's Red Hot 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, rosemary and bay leaf in the slow cooker.
2.  Cover and cook on LOW for about 6-8 hours, or until veggies are very soft.
3.  Remove lid and discard the bay leaf.
4.  Use immersion blender or blend all soup in a standard blender.  Blend well. 
5.  Stir in salt and pepper and 1 Tbsp hot sauce.  Slowly stir in the cheese until melty.
6.  Ladle into bowls and sprinkle on more hot sauce to taste.  Top with a tablespoon of cheese.