Cauliflower Soup (Instant Pot & Slow Cooker Directions)

5 from 3 votes

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Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

The recipe for cauliflower soup I had been using up to that point is one I inherited from my Mom and it is supposed to be chunky. So one day earlier this week, I tried to create a non-chunky, extra velvety Instant Pot Cauliflower Soup! I also have slow cooker directions for those of you who want that!

Cauliflower Soup in a bowl with bacon and cheese

Ingredients Needed for Instant Pot Cauliflower Soup

You guys, I think I might like this creamy Instant Pot version better. The half & half, bacon and cheese might have something to do with it though. Don’t be alarmed, though! Yes, those are high-calorie ingredients, but considering how much soup this makes when you break it down per serving, it’s really not terrible. At least that’s what I keep telling myself.

So here’s what else you need to make this incredible Instant Pot Cauliflower Soup:

  • Butter, Onion, and Garlic – these three are the perfect soup base!
  • Flour – flour is used to make a roux and to later thicken the soup. If you are looking for a gluten-free option use cornstarch, just note that you won’t need as much cornstarch to thicken as you would need flour.
  • Chicken Stock – this thins out the roux and makes things soupy without detracting from the taste.
  • Cauliflower – be sure to remove the leaves!
  • Bay Leaves, Thyme, Salt, and Pepper – all the seasonings you are going to need to create this comforting soup. Feel free to adjust as needed.
  • Half & Half – to create a creamy thick texture! If you are wanting an even thicker soup, use heavy cream.
  • Toppings – I like to top my soup with cheese, bacon, and parsley but there are more ideas listed below.

How to Make Cauliflower Soup in the Instant Pot

Of course, you could make this on the stovetop with no Instant Pot, but if you are busy and have the time in the morning or mid-afternoon to get this cooking ahead of time, I’d recommend doing that. My kids are always extra whiney around 5 pm, so any time I don’t have to spend cooking is appreciated. For full details, see the recipe card down below.

  1. In an Instant Pot, melt butter on saute mode. Sauté onion until brown. Add in garlic and cook. Sprinkle with some flour, stir and cook briefly.
  2. Whisk in chicken stock to pressure cooker and then stir in cauliflower pieces, bay leaves, salt, pepper, and thyme. Cover and pressure cook for 5-6 minutes. Quick-release the steam once it’s done cooking.
  3. Remove bay leaves from the pressure cooker. Blend soup with an immersion blender. The soup should thicken up once blended, but still, be on the thinner side.
  4. Measure half and half into a microwave-safe large bowl or larger glass liquid measuring cup. Whisk in remaining flour until smooth. Slowly whisk in a couple of cups of hot soup to the half and half. Microwave, whisking every 30 seconds. This mixture should become very thick. Pour into the pressure cooker and whisk to combine to create a creamy, thick soup.
  5. Taste and adjust seasonings. Serve with desired toppings.

Slow Cooker directions are in the recipe card down below!

Spoonful of Cauliflower Soup

Soup Toppings

As stated above, I like to make a loaded cauliflower soup by piling bacon, cheese, and parsley on top. However, this Instant Pot Cauliflower Soup recipe is the perfect base for a lot of different toppings. Here are a couple of ideas:

  • Chives or Green Onions
  • Steamed Broccoli
  • Sour Cream
  • Parmesan Cheese
  • Pesto 
  • Chopped Chicken
  • Mushrooms

More Soup Recipes to Make!

Bookmark or print this Instant Pot recipe!! You never know when it might save you on a chilly fall school night 🙂

Have a wonderful day, friends!!

5 from 3 votes

Instant Pot Cauliflower Soup

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for chilly nights! Grab your preferred appliance, bacon, and this recipe!
servings 6 servings
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins

Ingredients

  • 1/4 cup salted butter
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup all purpose flour divided
  • 8 cups chicken stock
  • 1 large head cauliflower cut into large chunks, leaves removed
  • 2 bay leaves
  • salt & pepper to taste
  • 1/2 teaspoon thyme thyme leaves, not ground thyme
  • 1 cup half & half

optional toppings:

  • cheddar cheese grated
  • bacon cooked and crumbled
  • and/or parsley

Instructions

Slow Cooker Directions

  • In a medium skillet, melt butter over medium heat. Sauté onion until brown. Add in garlic and cook another minute until fragrant. Sprinkle with 1/4 cup flour and stir to moisten the flour and cook briefly. Pour onion mixture into the bottom of a crockpot.
  • Whisk in chicken stock to crockpot and then stir in cauliflower pieces, bay leaves, salt, pepper and thyme. Cover and cook on high 3-4 hours or until fragrant and cauliflower is very tender.
  • Remove bay leaves from crockpot. Blend soup in a high powered blender until very smooth. Soup should thicken up once blended, but still be on the thinner side.
  • Measure half and half into a microwave-safe large bowl or larger glass liquid measuring cup. Whisk in remaining 1/4 cup flour until smooth. Slowly whisk in 3 cups of hot soup to the half and half. Microwave for 3 minutes, whisking every 30 seconds. This mixture should become very thick. Pour into crockpot and whisk to combine to create a creamy, thick soup. Taste and adjust seasonings. Serve with cheese, bacon and parsley.

Instant Pot Directions

  • In an Instant Pot, melt butter on saute mode. Sauté onion until brown. Add in garlic and cook. Sprinkle 1/4 cup flour to moisten the flour and cook briefly.
  • Whisk in chicken stock to pressure cooker and then stir in cauliflower pieces, bay leaves, salt, pepper, and thyme. Cover and pressure cook for 5-6 minutes. Quick-release the steam once it’s done cooking.
  • Remove bay leaves from the pressure cooker. Blend soup with an immersion blender. The soup should thicken up once blended, but still, be on the thinner side.
  • Measure half and half into a microwave-safe large bowl or larger glass liquid measuring cup. Whisk in remaining 1/4 cup flour until smooth. Slowly whisk in a couple of cups of hot soup to the half and half. Microwave 3 minutes, whisking every 30 seconds. This mixture should become very thick. Pour into the pressure cooker and whisk to combine to create a creamy, thick soup.
  • Taste and adjust seasonings. Serve with desired toppings.

Nutrition

Calories: 321kcal | Carbohydrates: 31g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 585mg | Potassium: 861mg | Fiber: 4g | Sugar: 9g | Vitamin A: 389IU | Vitamin C: 71mg | Calcium: 93mg | Iron: 2mg
Course: Dinner, Soup
Cuisine: American
Keyword: instant pot cauliflower soup

 

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17 Responses
  1. Amanda

    I’ve been craving baked potato soup (but dreading the calories!) – this solves my problem and looks delicious – can’t wait to try it!

  2. Stacy Lopez

    5 stars
    I Hi – I am commenting for the 11/22 giveway 🙂 I made this soup last weekend. I doubled the recipe with the intent of freezing it, but it never made it to the freezer. We loved it – even my kids. I made it with your biscuit recipe. Happy Thanksgiving!!

  3. Allison

    I’d love to make this in the instant pot to speed things up, any chance you’ve tried that? Wondering how long I would pressure cook it for? Thanks, love your recipes!!!

  4. Karen MacDonald

    5 stars
    Soup season is just around the corner and I couldn’t be happier to add this one to my rotation. It looks delish! Thank you for all your wonderful recipes on this site😁

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