Instant Pot Cauliflower Soup is a healthy soup best for weight watchers. It is keto, low carb, gluten-free, and can be made dairy-free too. Here is how to make Cauliflower Soup in an Instant Pot Recipe.
Instant Pot Chicken Stew, Instant Pot Quinoa, and Instant Pot Black Beans are some of my other fav Instant Pot Recipes.
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About This Recipe
Instant Pot Cauliflower Soup is a rich and creamy soup that is loaded with flavors.
This soup is made in an Instant Pot which is my savior for the days when I want to make something healthy and yum, usually during the busy and hectic weekdays.
Everything seems so easy to make in an Instant Pot, that you just can’t beat the quick time and simple clean up. And this soup is no exception.
You just have to dump all the main ingredients in the pot, cook it for the required time and then blend it all together with cream and cheese.
What’s the result? A rich, velvety smooth, perfectly creamy, and mouth-watering soup.
If you don’t have Instant Pot, then you can try the same in pressure cooker too.
Let me tell you, this soup has become my go-to recipe for cozy winter dinners.
It is budget-friendly, gluten-free, and loved by everyone, including kids and adults.
Here are some more Soup Recipes, that can be made for your comforting meals – Tom Kha Soup, Slow Cooker Potato Soup, Cream of Mushroom Soup, Pumpkin Curry Soup, Pumpkin Apple Soup, Healthy Carrot Ginger Soup, and Tomato Basil Soup.
This Cauliflower Soup is,
- Gluten Free
- Low Fat
- Creamy
- Healthy
- Apt for Winter and Monsoon meals
Ingredients
The ingredients used for this healthy cauliflower Soup are very simple and easily available in your local market.
Cauliflower – The star ingredient is Cauliflower, which is a great vegetable to use if you’re looking to make something that is low on carbs.
When you blend the cauliflower, you will get such a hearty creamy texture, similar to the potato soup, but it’s much lighter than the potatoes.
Cream and Cheese – Cream and Cheese give this soup a beautiful, rich, and creamy texture, while other ingredients enhance the flavour of the soup.
Dried Herbs – Dried herbs adds a nice flavour to this soup.
Other Ingredients – Here, cauliflower is cooked along with celery, garlic, onions, bay leaf, vegetable stock, salt, pepper, It is then ground and mixed with cream, cheddar cheese, and red chili flakes.
You can increase the number of red chilli flakes if you are in the mood for something creamy and spicy.
Step by Step Recipe
Press the SAUTE on Instant Pot. Add olive oil and let it get heated.
Add garlic and onions and saute for 2-3 minutes.
Now add bay leaf, cauliflower florets, and celery and saute for 2-3 minutes.
Add dried herbs, vegetable stock, salt and pepper and mix well.
Close the lid of the Instant Pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 8 minutes. It will take 10-12 minutes for the pressure to build up.
Once the timer goes off, let the pressure release on its own for 10-15 minutes. Release the remaining pressure by moving the valve to venting. Open the lid of the Instant Pot. Let the soup cool down a bit. Discard the bay leaf.
Using an immersion blender, blend the soup until smooth.
Add milk, cream, cheddar cheese, and red chilli flakes and mix well. Top with your choice of topping and serve hot.
Frequently Asked Questions
If you are looking for a Vegan Cauliflower Soup, due to some dietary restrictions, then you can substitute the dairy ingredients with any plant-based milk and nutritional yeast.
Try this soup with coconut milk or almond milk, it tastes equally good.
Yes, this Soup is gluten-free, but the toppings options given might be not. So if you add any toppings, do check the labels.
If you are planning to make this soup on a stovetop, then either you can use a pressure cooker or a heavy-bottomed pan.
To make in a pressure cooker, cook the cauliflower the same way as instant pot and then pressure cook it for about 2 to 3 whistles.
Let the pressure release naturally.
Once the ingredients cool down a bit, blend it with cream and cheese and heat it again for about 2 to 3 minutes.
If you are making it in a heavy-bottomed pan, cook the cauliflower the same way as instant pot and let it cook for about 12 to 14 minutes, until the cauliflower is cooked.
Once it is cold, blend it with cream and cheese and heat it again for about 2 to 3 minutes.
Garnish with your favorite toppings and serve.
This Instant Cauliflower Soup calls for vegetable broth, as the flavors of vegetable broth go perfectly with the cauliflower and build a flavor for the base of the soup.
But if you don’t have vegetable broth, you can use chicken broth as an alternative.
It will change the taste of the soup though.
This soup is light on calories and low in carbs, but if you want to remove some extra calories then you can skip cream from the soup.
You will get a lighter version of this creamy soup.
The addition of cream and cheddar cheese in the soup at the end makes it very creamy. You can even use cream cheese in the soup.
Cauliflower soup tends to have a thick and creamy texture, but if you want to make thicker, then you can use corn starch. Just mix it along with a little water.
Mix properly so that there are no lumps. Once done, add in the soup, mix it properly, and let the soup took for another 5 minutes.
You can also decrease the quantity of vegetable broth and increase the quantity of cream and cheese to get a thicker version of this soup if you want to avoid corn starch slurry.
You can also make this soup with other vegetables such as Carrots, Broccoli, and Sweet Potato.
One serving/One Bowl of this creamy Cauliflower Soup will have about 325 Calories.
Storage Suggestions
I would recommend you to make this Soup fresh, but if you have leftovers you can store it in the fridge for about 2-3 days. If you feel it has turn thick or creamy, add a little vegetable stock to thin it out while heating.
Make sure you store it properly in an airtight or a sealed container.
You can freeze it too with some changes. Avoid adding Cheese, Milk and Cream, if you are planning to freeze it. Add it once you thaw and reheat it. This way you can freeze this soup for about 3-4 months.
Serving Suggestions
Each household has its own way of serving soup, but I will tell you some of the ways I like to serve my Cauliflower Soup.
If I want to make a light dinner, I usually serve this Instant Pot Cauliflower Soup along with a fresh salad such as Broccoli Apple Salad or any other salad of your choice.
You can serve it with interesting toppings on the side so that everyone can customize their soup with toppings of their choice.
Some Soup toppings that I like to serve on the side are
- Cheddar Cheese
- Crumbled Bacon
- Fried Garlic and Fried Onions
- Broccoli Crowns
- Chives and Green Onions
- Coriander Leaves
- Croutons
- Pine Nuts
- Sour Cream
- Pesto
- Chopped Chicken or any other meat
- Grilled Onions, Pepper or Mushrooms
You can experiment with the ideas and share with me what you serve it with.
You can serve this rich and creamy soup along with fresh homemade warm bread or you can even make garlic bread.
Bruschetta is also a great option to serve on the side.
Recipe Card
Instant Pot Cauliflower Soup Recipe
Ingredients
- 2 tbsp Olive Oil
- 1 tsp Garlic (Chopped)
- ½ cup Onion (Chopped)
- 2 Bay Leaves
- 1 head Cauliflower (Cut into small florets)
- 2 stalks Celery (Sliced)
- 1 tsp Mixed Herbs
- 2 cups Vegetable Stock
- Salt & Pepper
- 2 cups Milk
- ¼ cup Fresh Cream
- ¼ cup Cheddar Cheese (Shredded)
- 1 tsp Red Chilli Flakes
Instructions
- Press the SAUTE on Instant Pot.
- Add olive oil and let it get heated.
- Add garlic and onions and saute for 2-3 minutes.
- Now add bay leaf, cauliflower florets and celery and saute for 2-3 minutes.
- Add dried herbs, vegetable stock, salt and pepper and mix well.
- Close the lid of the Instant Pot and set the valve to sealing position.
- Press PRESSURE COOK and set the timer to 8 minutes.
- It will take 10-12 minutes for the pressure to build up.
- Once the timer goes off, let the pressure release on it’s own for 10-15 minutes.
- Release the remaining pressure by moving the valve to venting.
- Open the lid of the Instant Pot.
- Let the soup cool down a bit.
- Discard the bay leaf.
- Using an immersion blender, blend the soup until smooth.
- Add milk, cream, cheddar cheese and red chilli flakes and mix well.
- Top with your choice of topping and serve hot.
Did you make this recipe? Let me know!