This Pressure Cooker Creamy Cauliflower Soup is ready in record time and loaded with veggies.
Using your handy dandy instant pot? Here's how to make this soup:
Course
Soup
Cuisine
American
Keyword
Creamy Cauliflower Soup
Prep Time10minutes
Cook Time5minutes
Total Time30minutes
Servings4servings
AuthorJenn Laughlin - Peas and Crayons
Ingredients
1-2tspbutter
1cupdiced onion
1/2cupdiced or shredded carrot
2-3clovesgarlic
1head of cauliflower(trimmed and chopped)
1.5cupsveggie broth
1/4tspsalt
1/8tspblack pepper
1cuphalf and half or cream
2/3cupgrated mozzarella cheese
1/3cupgrated parmesan cheese
1/4cupbutter
1/4cupGF flour blend
parsley or green onion to garnishoptional
Instructions
Set Instant Pot to sauté function and heat your butter. Sauté onion until tender and golden, adding your garlic towards the end.
Next add carrots, cauliflower, broth, salt, and pepper. Set to high pressure for 5 minutes. Allow pressure to release naturally.
For a lusciously thick soup, I made a roux on the stovetop while the IP did it's thing. Simply melt 1/4 cup of butter in a saucepan over medium-high heat until frothy. Add 1/4 cup of all purpose flour (GF or regular) and stir until mixture thickens and begins to turn golden brown. You could also add some (raw) grated potato to the IP with your veggies to thicken the soup in place of the roux.
Next add any additional salt and pepper to taste (my broth wasn't low sodium so I was good with just an added pinch).
Add your grated cheese and choice of half and half or heavy cream and stir until all your melty, cheesy dreams come true!
Garnish with your favorite toppings (extra cheese on top for moi - bacon crumbles for the man) and dig in!
Recipe Notes
yields 5-6 cups of soup
Every so often I'll go extra creamy with my soup and swirl a little cream cheese into the mix too. I do this with cauliflower and potato based soups and totally adore the result! Feel free to follow suit if you're a cheese fiend like myself! I'll usually use a lighter dairy option (regular milk vs cream for instance) and then add a few oz of cream cheese in after it's done cooking in the IP.