Instant Pot Cauliflower Soup is so quick and easy to make and absolutely delicious! It is also vegetarian, low-carb and gluten-free.
Cheesy Cauliflower Soup
Cheesy Cauliflower Soup is just a creamy, cheesy, warm bowl of goodness. This yummy soup is keto friendly and very filling. Plus, it’s a great way to get kids and adults to eat more veggies!
Using an Instant Pot or pressure cooker to make this cauliflower soup is so easy and ready in less than 30 minutes. You can top your soup with whatever you would like. I topped mine with some fresh Italian parsley and crushed red pepper. If you are not vegetarian, you can even top it with some crispy chopped bacon. If you don’t mind the carbs, serve it with some crusty bread, amazing combination! Dipping some bread in this soup reminds me of fondue! Yum!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Cauliflower Soup Ingredients
- fresh cauliflower florets
- fresh carrots – shredded or chopped
- minced garlic
- olive oil
- vegetable broth
- sharp cheddar cheese – shredded
- cream cheese – softened
- salt
- freshly ground pepper
- paprika
- optional toppings of your choice
Note: I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well. Make sure that you follow your manufacturer instructions when using the Instant Pot.
How to make Cauliflower Soup in an Instant Pot
Set the Instant Pot to the “saute” setting on high. Add the olive oil to the pot. Add the cauliflower, carrots and minced garlic to the pot. Saute uncovered for 2 – 3 minutes, stirring occasionally.
Add the paprika, salt and pepper to the pot and stir. Then pour in the vegetable broth. Cover with the lid and lock into place. Select “pressure cook” setting on high pressure and set the timer for 10 minutes. When it is finished cooking, allow it to natural release until the float valve drops down. If it takes longer than 10 minutes you can follow the manufacturer’s instructions to quick-release pressure.
Add the cheddar cheese and the cream cheese to the pot and stir to combine. Use an immersion blender to blend the soup until it is creamy and smooth or you reach your desired consistency. You can also transfer the soup in batches to a regular blender.
Serve with your choice of toppings.
More Instant Pot Soup Recipes
| Cook Time | 25 minutes |
| Servings |
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- 24 ounces fresh cauliflower florets
- 1/2 cup fresh carrots shredded or chopped
- 3 teaspoons minced garlic 6 cloves
- 1 tablespoon olive oil
- 2 cups vegetable broth add more for a thinner soup
- 1 cup sharp cheddar cheese shredded
- 8 ounces cream cheese softened
- 1/2 teaspoon salt to taste
- 1/2 teaspoon freshly ground pepper to taste
- 1/2 teaspoon paprika
Ingredients
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- Set the Instant Pot to the “saute” setting on high. Add the olive oil to the pot. Add the cauliflower, carrots and minced garlic to the pot. Saute uncovered for 2 – 3 minutes, stirring occasionally.
- Add the paprika, salt and pepper to the pot and stir. Then pour in the vegetable broth. Cover with the lid and lock into place. Select “pressure cook” setting on high pressure and set the timer for 10 minutes. When it is finished cooking, allow it to natural release until the float valve drops down. If it takes longer than 10 minutes you can follow the manufacturer’s instructions to quick-release pressure.
- Add the cheddar cheese and the cream cheese to the pot and stir to combine. Use an immersion blender to blend the soup until it is creamy and smooth or you reach your desired consistency. You can also transfer the soup in batches to a regular blender.
- Serve with your choice of toppings.
I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well. Make sure that you follow your manufacturer instructions when using the Instant Pot.
Absolutely loved it! Still a beginner to insta pot cooking but a sure fire repeat in recipes! I added butternut squash and spring onion to sauté too- turned out great!
Thank you so much, Nithya! I love that you added butternut squash, I must try that!