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
Calories 321kcal
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 or vegetable broth
- 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