Instant Pot Cauliflower Soup is a low-carb soup that you can easily make in your pressure cooker. This delicious soup mixes together cauliflower, onion, bacon, spices and cheese to create a creamy, rich soup that will warm you up. Add crusty bread to soak up every last drop!
INSTANT POT CAULIFLOWER SOUP
Cauliflower is a vegetable I make a lot in my house.
I will be honest it is one my kids don’t love yet, but they will eat a small bowl of this Instant Pot Cauliflower Soup.
They like it topped with crispy bacon for that extra savory flavor.
With this soup you can easily make it vegetarian by leaving off the bacon. It is low-carb and a great cold weather option to fill you up.
Some of my favorite recipes are cauliflower recipes. I especially love this Turmeric Cauliflower and this Curry Roasted Cauliflower.
I have also started using cauliflower rice in salads like this Mediterranean Chickpea Cauliflower Salad and this Cauliflower Tabbouleh.
If you like cauliflower you have to try today’s Instant Pot Cauliflower Soup this winter. I love how easy this soup comes together in the Instant Pot too!
WHAT INGREDIENTS ARE IN THIS CAULIFLOWER SOUP?
CAULIFLOWER: This soup uses about 1 1/2 pounds cauliflower (about half of a medium-sized head), cut into florets.
ONION & GARLIC: Onion and garlic help to add flavor to this cauliflower soup. To add more flavor to this soup spices are also a nice addition. Sometimes I will add hot sauce, or paprika or Italian seasoning.
I love using them but if you don’t have either on hand you can skip it or use garlic powder in place of the garlic.
STOCK: The stock I use is vegetable or chicken broth. If you want to make your own chicken stock check this post out here and to make vegetable broth use this recipe.
CREAM: The cream helps to create that silky, creamy texture of the soup. You can substitute milk in its place or try stirring in Greek yogurt to help create the creamy texture.
CHEESE: The shredded white cheddar cheese is a nice pairing to this soup.
You can easily sub in something different like sharp cheddar, pepper jack for some spice or mozzarella cheese.
BACON: The bacon is optional and added after the soup is done. If you want a vegetarian soup just leave that out. You can use regular or turkey bacon as the topping!
GREEN ONIONS: Green onion is a nice finishing touch to your soup. You can also add freshly chopped parsley, dill or chives.
HOW DO YOU MAKE THIS CREAMY CAULIFLOWER SOUP?
Turn pressure cooker on, press “Sauté”, add 2 Tablespoons olive oil and wait 2 minutes for the pot to heat up.
Add the chopped bacon and cook until crispy, about 5 minutes, stirring occasionally. Transfer to a plate and set aside to top the soup later.
Add another 2 Tablespoons olive oil. Add the onion and cook until starting to soften, about 2 minutes, stirring occasionally.
Add the garlic and cook 1 minute, stirring constantly. Press “Cancel” to stop sautéing.
Add the cauliflower, stock, salt, and black pepper to the pot.
Turn the pot on Manual, High Pressure for 3 minutes, close the lid and seal the valve. Once done cooking do a quick release.
Carefully puree the soup using an immersion blender (or transfer it to a regular blender and puree).
Set the instant pot to “Warm” and stir in half the cheese until melted, reserving the other have for topping.
Stir in the cream. Press “Cancel” to turn off the pot.
Ladle the soup into bowls and top each with crisped bacon, cheese, and scallion.
HOW SHOULD I SERVE THIS INSTANT POT CAULIFLOWER SOUP?
I like to load up my soup with toppings. Here are a few of my favorites:
- Fresh herbs like parsley, green onion or dill
- Cooked bacon
- Broccoli or cauliflower florets, chopped small
- Diced red or sweet onion
- A dollop of Greek yogurt or sour cream
- Extra shredded cheese like pepper jack for some spice
- Croutons or crusty bread chunks
- Crispy chickpeas or homemade baked pita chips
- Pulled pork or leftover Instant Pot Shredded Chicken would be a nice topping
HOW DO I STORE THIS SOUP?
Cauliflower soup can be made in advance and reheated when needed. It will keep for up to four days.
HOW DO I FREEZE THIS SOUP?
Let it cool completely and then put in an airtight container and freeze for up to a month. When you are ready to eat let it thaw overnight in the fridge.
OTHER INSTANT POT SOUPS YOU MIGHT LIKE:
INSTANT POT CHICKEN TORTILLA SOUP
KITCHEN TOOLS YOU NEED FOR THIS RECIPE:
Immersion blender: I love using immersion blenders when I need to puree a soup. They are easy to use and easy to clean!
Soup Cup: These make a nice cup to hold your lentil soup in.
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Instant Pot Cauliflower Soup
Instant Pot Cauliflower Soup is a low-carb soup that you can easily make in your pressure cooker. This delicious soup mixes together cauliflower, onion, bacon, spices and cheese to create a creamy, rich soup that will warm you up. Add crusty bread to soak up every last drop!
Ingredients
- 4 Tablespoons olive oil, divided
- 2 slices bacon, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, crushed or minced
- 1 1/2 pounds cauliflower (about half of a medium-sized head), cut into florets
- 1 cup chicken or vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- 4 ounces (1 cup) shredded white cheddar, divided
- 4 scallions, green and white parts, thinly sliced
Instructions
- Turn pressure cooker on, press “Sauté”, add 2 Tablespoons olive oil and wait 2 minutes for the pot to heat up.
- Add the chopped bacon and cook until crispy, about 5 minutes, stirring occasionally. Transfer to a plate and set aside to top the soup later.
- Add another 2 Tablespoons olive oil. Add the onion and cook until starting to soften, about 2 minutes, stirring occasionally.
- Add the garlic and cook 1 minute, stirring constantly. Press “Cancel” to stop sautéing.
- Add the cauliflower, stock, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 3 minutes, close the lid and seal the valve. Once done cooking do a quick release.
- Carefully puree the soup using an immersion blender (or transfer it to a regular blender and puree).
- Set the instant pot to “Warm” and stir in half the cheese until melted, reserving the other have for topping.
- Stir in the cream. Press “Cancel” to turn off the pot.
- Ladle the soup into bowls and top each with crisped bacon, cheese, and scallion.
Notes
Leave off the bacon for a vegetarian version.
Storage and how to freeze cauliflower soup.
Cauliflower soup can be made in advance and reheated when needed. It will keep for up to four days .
How to Freeze this soup
Let it cool completely and then put in an airtight container and freeze for up to a month. When you are ready to eat let it thaw overnight in the fridge.
