Instant Pot Cauliflower Soup
Instant Pot Cauliflower Soup
Smooth and creamy cauliflower soup with a hint of garlic and cheese.
Nutrition
Calories: 280cal
Carbohydrate: 15g
Protein: 10g
Fat: 20g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups (960ml) vegetable broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded cheddar cheese
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil, onion, and garlic. Sauté for 2-3 minutes until fragrant.
- Add the cauliflower florets and vegetable broth. Stir to combine.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 8 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in the heavy cream and cheddar cheese until fully melted and combined. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or chives if desired.
- Tip: For a lighter version, substitute heavy cream with half-and-half or milk.