Instant Pot Cauliflower Soup
Instant Pot Cauliflower Soup: This cauliflower soup recipe uses simple ingredients and can be fabricated in merely over xx minutes. A healthy soup that volition exist a hit with the whole family unit!
Bake up some piece of cake Italian white bread and make a greenish salad (similar this Italian chopped salad) to pair with this instant pot cauliflower soup and y'all'll have a meal that's both hearty and healthy! Information technology'southward definitely ane of our favorite instant pot recipes to appointment!
Why yous'll love this recipe
There'southward nothing amend in the winter months than a basin of soup, am I correct? Hot soup but hits differently in cold weather.
When you think of soup, you probably think of classic soup recipes (similar a skilful potato soup or chicken noodle). Just it's fourth dimension to expand your collection of soup recipes and add this one in because I bet information technology volition become one of your favorite soups in no time!
Non only is it a healthy meal (information technology contains a full head of fresh cauliflower!), information technology'southward also super quick to make since information technology's an instant pot recipe! Since this flossy soup is relatively low carb, I think it could even exist considered a "keto cauliflower soup" (but I'm not a keto proficient by any means, and so you'll have to double-cheque that for yourself).
Jump to:
- Why you'll love this recipe
- Ingredients for cauliflower instant pot soup
- Instructions for pressure cooker cauliflower soup
- Substitutions
- Variations
- Equipment
- Storage
- Expert tips and FAQs
- Related Recipes
- Instant Pot Cauliflower Soup
Ingredients for cauliflower instant pot soup
You merely need a scattering of ingredients to create this instant pot cauliflower soup.
- 2 tablespoons butter (salted, unsalted or you can utilize extra virgin olive oil)
- 1 cup onion, diced
- ¼ loving cup salary $.25
- ½ teaspoon garlic salt (or 1 teaspoon garlic powder and ½ teaspoon table salt)
- ¼ teaspoon ground blackness pepper
- ⅛ teaspoon ground thyme
- ½ teaspoon sweet paprika
- 1 teaspoon Italian seasoning
- 5 cups cauliflower florets (a big head of cauliflower)
- iii cups craven broth (could too use vegetable broth)
- 1 ½ cups heavy cream
- ½ cup parmesan cheese
Instructions for pressure cooker cauliflower soup
- Set up your Instant Pot to the saute setting and and so add butter, diced onion, and salary bits.
- Cook and stir until the butter is melted and the onions are softened and take turned a aureate dark-brown, scraping the bottom of the pot equally y'all get. (You don't want to become the burn notice.)
- Add together the rest of the ingredients (minus the cream and cheese): garlic salt, ground black pepper, ground thyme, sweet paprika, and Italian seasoning. Mix this well until the seasoning is blanket the onions.
- Add the cauliflower florets and mix until it is well combined with the onion/salary mixture.
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Add together cauliflower & mix.
- Adjacent, cascade in the chicken broth and stir to mix everything together.
- Shut the chapeau and set on your instant pot on high pressure for 8 minutes.
- In one case the 8 minutes has passed, open up the force per unit area valve to "vent" and let your Instant Pot "quick release" (exist conscientious, that steam will be HOT so it's all-time to clothing an oven mit or use a towel to help block the hot steam). Once the instant pot has finished the quick release, open up the lid.
- Carefully use an immersion blender to alloy the soup until it is smooth (you don't want hot liquid to splash yous. If you don't have an immersion blender, you lot can likewise pour it in to a blender and alloy this mode!)
*NOTE* If you are planning to freeze a portion of your soup do information technology at this point before adding the cream and the cheese. Employ a freezer-proof container and you can freeze private portions for up to two months. When thawing the soup, put it in the fridge overnight. Then place in a saucepan and warm up to the desired temperature, stirring occasionally. Then add the cheese and the foam. Stir.
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Blend with immersion blender.
- Add the cream and the parmesan cheese to the pot and and then use your immersion blender until you attain a overnice smooth texture.
- Serve and savor!
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Add parmesan. -
Add together cream, blend.
Substitutions
This soup could be turned into a vegetarian soup or vegan soup with a few simple changes:
- Utilize vegetable broth instead of chicken
- Omit the bacon bits
- Employ actress virgin olive oil instead of butter
- Use coconut milk in place of heavy foam
- Use nutritional yeast in place of parmesan cheese
Variations
The all-time part about soup recipes is that they are so customizable! Fifty-fifty though this soup will gustatory modality fantastic the way information technology is, there are a number of means you can alter upwardly the recipe or the serving suggestion to create a unlike experience.
- Try serving this flossy soup recipe with a side of crusty bread or in bread bowls.
- If you are looking for more than depth of flavor, endeavor swapping the parmesan cheese for a abrupt cheddar cheese! The cheddar cheese is likewise a more than distinct flavor- so if you aren't a large fan of cauliflower, add some boosted cheese and you likely won't taste the cauliflower at all.
- If y'all want to give your cauliflower soup a more creamy texture, endeavour using cream cheese in identify of the heavy foam.
- Garnish your Instant Pot creamy cauliflower soup with a dollop of sour cream, some grated cheese (parmesan or cheddar) and some chopped dark-green onion!
- Another optional toppings yous could try next fourth dimension- scarlet chili flakes, crispy fried onions, or some extra bacon bits.
Personally, my favorite style to serve this Instant Pot cauliflower soup is with a dollop of sour cream, some actress salary bits and some cheese on top (not exactly low calorie, only oh it's delicious)!
Equipment
We used an Instant Pot to brand this soup, merely you could hands employ other brands of pressure level cooker.
Storage
Store any leftover soup in an airtight container in the fridge for 4-v days.
This soup freezes well, just the best mode to do it is to freeze it earlier you add together the cream and cheese (as those two ingredients volition not freeze well and volition alter the texture when it thaws). Use a freezer-proof container and freeze individual portions for up to ii months.
When thawing the soup, put it in the fridge overnight. Then place it in a bucket and warm it up to your desired temperature, stirring occasionally. When it has warmed upwards, add the cheese and the cream and stir.
Expert tips and FAQs
How practice you fix bland cauliflower soup?
The most mutual culprit of bland soup is under-salting. Try adding more than salt (just a pinch at a fourth dimension, tasting between each addition). You could also effort some of the variations we accept listed higher up to make your soup a bit more than fun and flavourful!
How to thicken cauliflower soup?
If yous've blended your soup with an immersion blender and added the cheese and foam but it's still too runny for your sense of taste, try adding a cornstarch slurry.
Make sure your Instant Pot is on saute manner. Mix 1 tablespoon of cornstarch and 2 tablespoon of common cold h2o in a small dish and slowly add information technology to your soup, stirring constantly to avoid lumps forming. Proceed stirring until the soup has thickened as much equally y'all would similar it to, then turn off the Instant Pot.
How long does cauliflower soup last in the refrigerator?
Cauliflower soup stored properly in an airtight container should last iv-5 days in the refrigerator.
If you loved this low-carb soup recipe then you'll besides love our cauliflower potato salad and our depression carb parmesan chicken tenders!
Instant Pot Cauliflower Soup
Instant Pot Cauliflower Soup: This cauliflower soup recipe uses simple ingredients and tin be made in just over twenty minutes. A healthy soup that will be a hit with the whole family unit!
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instant pot
- ii tablespoons butter salted, unsalted or you lot can use extra virgin olive oil
- i cup onion diced
- ¼ cup salary bits
- ½ teaspoon garlic common salt or 1 teaspoon garlic powder and ½ teaspoon salt
- ¼ teaspoon ground blackness pepper
- ⅛ teaspoon ground thyme
- ½ teaspoon sweetness paprika
- one teaspoon Italian seasoning
- five cups cauliflower florets large head of cauliflower
- 3 cups chicken broth could also employ vegetable broth
- 1 ½ cups heavy cream
- ½ cup parmesan cheese
Preclude your screen from going night
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Gear up your Instant Pot to the saute setting and add butter, diced onion, and bacon $.25.
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Melt and stir until the butter has melted and the onions are softened and have turned gilded brown. Make sure to scrape the bottom of the pot equally yous get because you don't want to get a "burn" notice.
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Add the residue of the ingredients (minus the cream and cheese): garlic salt, ground black pepper, footing thyme, sugariness paprika, and Italian seasoning. Mix well until the seasoning is coating the onions.
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Next, add the cauliflower florets and mix until information technology is combined with the onion/salary mixture.
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Pour in the chicken broth and stir everything together.
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Next, shut the lid and set up your instant pot on high pressure level and set the timer for 8 minutes.
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Once the 8 minutes has passed, open the pressure valve and let your Instant Pot "quick release" to permit out the remaining pressure (be careful, that steam volition be HOT). Once the instant pot has finished the quick release, open the lid.
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Carefully use an immersion blender to alloy the soup until it is smooth (you don't want hot liquid to splash you but if you lot don't have an immersion blender, yous can use a regular blender and and then pour back in to the pot.)
*NOTE* If you are planning to freeze a portion of your soup exercise it at this signal before adding the cream and the cheese.
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Add the cream and the parmesan cheese to the pot and then employ your immersion blender until you attain a nice polish texture.
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Serve and enjoy!
FREEZING SOUP: Be sure to set bated whatsoever portion of your soup that yous programme to freeze Earlier you add the foam and cheese. Use a freezer proof container and you tin can freeze individual portions for up to 2 months. When thawing the soup, put information technology in the fridge overnight. And so place in a saucepan and warm up to desired temperature, stirring occasionally. Then add the cheese and the cream. Stir.
Serving: 1 serving | Calories: 268 kcal | Carbohydrates: 9 1000 | Protein: seven g | Fatty: 23 g | Saturated Fat: 13 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: six g | Trans Fat: 1 grand | Cholesterol: 73 mg | Sodium: 761 mg | Potassium: 344 mg | Cobweb: three yard | Carbohydrate: 2 g | Vitamin A: 861 IU | Vitamin C: 38 mg | Calcium: 140 mg | Iron: 1 mg
Nutritional data is based on third-political party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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Source: https://fantabulosity.com/instant-pot-cauliflower-soup/
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