Instant Pot Cauliflower Soup
User Reviews
4.8
Instant Pot Cauliflower Soup
Description
This recipe begins by adding chopped cauliflower florets, garlic cloves, chopped onion, chicken broth, salt, and black pepper directly into the Instant Pot. Cooking under high pressure for 8 minutes softens the vegetables thoroughly. After quick releasing the pressure, cream cheese and shredded sharp cheddar are added and blended into the hot soup with an immersion blender, yielding a creamy and smooth consistency.
The combination of fresh cauliflower and sharp cheddar creates a mild but flavorful soup with a velvety texture and subtle cheesy notes. Garlic and onion enhance aromatic depth without overpowering the base flavors. This method enables a quick preparation without the need for stovetop simmering.
The soup is served hot and can be garnished with bacon crumbles, green onions, sour cream, additional cheddar, or steamed broccoli florets for added texture and flavor contrast. It makes a satisfying starter or light main course.
For vegetarian options, chicken broth can be substituted with vegetable broth. Leftovers can be refrigerated for up to a week or frozen for up to three months. Reheating should be done gently in short intervals to maintain texture and flavor.
Ingredients
- 2.5 pounds cauliflower florets
- 8 cloves garlic fresh
- 1/2 yellow onion chopped
- 2 cups chicken broth
- 1/2 tsp salt
- 1 tsp black pepper
- 8 oz cream cheese softened
- 4 oz sharp cheddar cheese grated
Topping options:
- Bacon crumbles
- green onion
- sour cream
- cheddar cheese additional
- broccoli florets
Instructions
- Chop the cauliflower in to roughly even smaller pieces. Add the cauliflower, garlic, chopped onion, chicken broth, salt and pepper to the pot of the Instant Pot. Cook on high pressure for 8 minutes.
- Quick release the pressure, open the pot and add the cream cheese and cheddar. Use an immersion blender to blend the soup until smooth.
- Serve hot and garnish with your favorite toppings. Enjoy!
Notes
- Substitute vegetable broth to make this soup vegetarian without altering the preparation method.
- Store leftovers in an airtight container in the refrigerator for up to seven days or freeze for up to three months.
- Reheat in short microwave bursts or on the stovetop to preserve the soup’s texture.
- Portion and freeze individual servings to simplify meal prep and thawing.
- Check toppings for gluten content if gluten-free is required as some may contain gluten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 267kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 63mg | 21% |
| Sodium | 317mg | 13% |
| Potassium | 0mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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