Instant Pot Cauliflower Soup
User Reviews
5.0
9 reviews
Excellent
Instant Pot Cauliflower Soup
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Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for chilly nights! Grab your preferred appliance, bacon, and this recipe!
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Ingredients
- 1/4 cup salted butter
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1/2 cup all purpose flour divided
- 8 cups chicken stock or vegetable broth
- 1 large head cauliflower cut into large chunks, leaves removed
- 2 bay leaves
- salt & pepper to taste
- 1/2 teaspoon thyme thyme leaves, not ground thyme
- 1 cup Half & Half
optional toppings:
- cheddar cheese grated
- Bacon cooked and crumbled
- and/or parsley
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Instructions
Slow Cooker Directions
- In a medium skillet, melt butter over medium heat. Sauté onion until brown. Add in garlic and cook another minute until fragrant. Sprinkle with 1/4 cup flour and stir to moisten the flour and cook briefly. Pour onion mixture into the bottom of a crockpot.
- Whisk in chicken stock to crockpot and then stir in cauliflower pieces, bay leaves, salt, pepper and thyme. Cover and cook on high 3-4 hours or until fragrant and cauliflower is very tender.
- Remove bay leaves from crockpot. Blend soup in a high powered blender until very smooth. Soup should thicken up once blended, but still be on the thinner side.
- Measure half and half into a microwave-safe large bowl or larger glass liquid measuring cup. Whisk in remaining 1/4 cup flour until smooth. Slowly whisk in 3 cups of hot soup to the half and half. Microwave for 3 minutes, whisking every 30 seconds. This mixture should become very thick. Pour into crockpot and whisk to combine to create a creamy, thick soup. Taste and adjust seasonings. Serve with cheese, bacon and parsley.
Instant Pot Directions
- In an Instant Pot, melt butter on saute mode. Sauté onion until brown. Add in garlic and cook. Sprinkle 1/4 cup flour to moisten the flour and cook briefly.
- Whisk in chicken stock to pressure cooker and then stir in cauliflower pieces, bay leaves, salt, pepper, and thyme. Cover and pressure cook for 5-6 minutes. Quick-release the steam once it’s done cooking.
- Remove bay leaves from the pressure cooker. Blend soup with an immersion blender. The soup should thicken up once blended, but still, be on the thinner side.
- Measure half and half into a microwave-safe large bowl or larger glass liquid measuring cup. Whisk in remaining 1/4 cup flour until smooth. Slowly whisk in a couple of cups of hot soup to the half and half. Microwave 3 minutes, whisking every 30 seconds. This mixture should become very thick. Pour into the pressure cooker and whisk to combine to create a creamy, thick soup.
- Taste and adjust seasonings. Serve with desired toppings.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
31g
(10%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
45mg
(15%)
Sodium
585mg
(24%)
Potassium
861mg
(25%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
389IU
(8%)
Vitamin C
71mg
(79%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 585mg | 24% |
| Potassium | 861mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 71mg | 79% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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