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Cauliflower Soup
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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!
Course Dinner, Soup
Cuisine American
Keyword instant pot cauliflower soup
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 321kcal
Author Lauren Brennan

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