Instant Pot Cauliflower Soup: This cauliflower soup recipe uses simple ingredients and can be made in just over 20 minutes. A healthy soup that will be a hit with the whole family!
2tablespoonsbuttersalted, unsalted or you can use extra virgin olive oil
1cuponiondiced
¼cupbacon bits
½teaspoongarlic saltor 1 teaspoon garlic powder and ½ teaspoon salt
¼teaspoonground black pepper
⅛teaspoonground thyme
½teaspoonsweet paprika
1teaspoonItalian seasoning
5cupscauliflower floretslarge head of cauliflower
3cupschicken brothcould also use vegetable broth
1 ½cupsheavy cream
½cupparmesan cheese
Instructions
Set your Instant Pot to the saute setting and add butter, diced onion, and bacon bits.
Cook and stir until the butter has melted and the onions are softened and have turned golden brown. Make sure to scrape the bottom of the pot as you go because you don't want to get a "burn" notice.
Add the rest of the ingredients (minus the cream and cheese): garlic salt, ground black pepper, ground thyme, sweet paprika, and Italian seasoning. Mix well until the seasoning is coating the onions.
Next, add the cauliflower florets and mix until it is combined with the onion/bacon mixture.
Pour in the chicken broth and stir everything together.
Next, close the lid and set your instant pot on high pressure and set the timer for 8 minutes.
Once the 8 minutes has passed, open the pressure valve and let your Instant Pot "quick release" to let out the remaining pressure (be careful, that steam will be HOT). Once the instant pot has finished the quick release, open the lid.
Carefully use an immersion blender to blend the soup until it is smooth (you don't want hot liquid to splash you but if you don't have an immersion blender, you can use a regular blender and then pour back in to the pot.)*NOTE* If you are planning to freeze a portion of your soup do it at this point before adding the cream and the cheese.
Add the cream and the parmesan cheese to the pot and then use your immersion blender until you attain a nice smooth texture.
Serve and enjoy!
Notes
FREEZING SOUP: Be sure to set aside any portion of your soup that you plan to freeze BEFORE you add the cream and cheese. Use a freezer proof container and you can freeze individual portions for up to 2 months. When thawing the soup, put it in the fridge overnight. Then place in a saucepan and warm up to desired temperature, stirring occasionally. Then add the cheese and the cream. Stir.