This Creamy Instant Pot Cauliflower Soup is velvety smooth. Top it with bacon, sour cream and chives for a delicious low-carb dinner!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Cauliflower – I’d recommend using fresh cauliflower florets, as frozen cauliflower could make the soup too watery.
- Yellow onions – white onions or shallots would be good substitutes here.
- Garlic – freshly minced garlic or jarred garlic can both be used.
- Salt & pepper – to taste.
- Vegetable broth – swap out for chicken broth instead.
- Sour cream – cream cheese, heavy cream or coconut milk can all be used in place of sour cream.
- Grated cheddar cheese – feel free to use any cheese of your choice such as parmesan, Swiss or Monterey Jack.
Toppings
- Bacon – turkey bacon is a healthier option.
- Chives – leave this off altogether if you’re not a fan of chives.
- Sour cream – use low-fat sour cream to cut down on calories.
- Cheddar – or another cheese of your choice.
How to make cauliflower soup in the Instant Pot
- Add the first 6 ingredients to the Instant Pot in order.
- Cook on high pressure for 5 minutes.
- Blend the soup.
- Stir in the sour cream and cheese.
- Garnish with your favourite toppings.
- Serve and enjoy!
What to serve with cauliflower soup
You’ll want something else to go with this amazing cauliflower soup! Here are some of my favourites:
- Quesadillas
- Shrimp or seared scallops
- Steak sandwiches
- Tossed salad
- With chicken breast on the side
- Crusty bread and butter
Frequently Asked Questions
Using the immersion blender will make your soup nice and thick, in addition to the sour cream and cheese. If you don’t have an immersion blender, you can use a regular blender and puree it in batches. Only fill the blender about half way and cover it with a towel instead of the lid to keep the pressure from building too high. You’ll also want to wait until the soup cools slightly so that the lid doesn’t pop off. Too much hot liquid can explode if you try to blend it too quickly.
You can add whatever toppings you want to this delicious soup! In addition to the suggestions in the recipe card, you can also try garnishing your soup with leeks, capers, mushrooms, jalapenos or even roasted chickpeas.
This cauliflower soup has 299 calories per serving.
Storing and reheating
This cauliflower soup will last in the fridge for 4-5 days. When you are ready to eat the leftovers, just pop them in the microwave for a few minutes until hot and then add your garnishes. You can reheat it in the stovetop and bring it to a simmer over medium-low heat.
Can you freeze cauliflower soup?
You can freeze this soup with a few small adjustments. Make the Instant Pot cauliflower soup as directed, but don’t add the sour cream or cheese. Allow it to cool completely, then freeze it in Ziploc bags or glass containers for up to 6 months.
When you’re ready to enjoy your soup, reheat it in a pot on the stovetop from frozen then add in your sour cream and cheese. The sour cream and cheese won’t defrost well, so you only want to add them in after reheating.
More Instant Pot soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing this soup for lunch.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Creamy Instant Pot Cauliflower Soup
Ingredients
- 1 tbsp olive oil
- 1 head cauliflower, chopped into florets
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 2 cups vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated cheddar cheese
Toppings
- 4 slices Bacon, crumbled
- 1 tbsp chives
- Sour cream, for topping
- Cheddar, for topping
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed except for sour cream, cheddar cheese and toppings.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- While soup is cooking in the Instant Pot, cook and prepare bacon and chop chives if using as toppings.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in sour cream and cheddar, then blend soup with an immersion blender. Garnish with toppings of choice, then serve and enjoy!
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