Instant Pot Creamy Cauliflower Soup—With a velvety smooth texture, this cauliflower soup is ultra comforting and feels indulgent but it’s surprisingly healthy.
Related: SLOW COOKER Cauliflower Potato Soup recipe
Instant Pot Creamy Cauliflower and Potato Soup
I was a little nervous about this soup and trying it out on my kids so I just made a small batch. However, when my kids got home from school they wolfed down their bowls of soup and asked for more. By the time Greg got home there was nothing left.
This recipe is similar to the Zupas Copy Cat Cauliflower Soup recipe but without all the butter and cheese. And to tell you the truth I think I actually prefer this recipe. Instead of going straight cauliflower like the Zupas version, this one contains some yellow potatoes which actually give a nice, buttery flavor. The texture is spot on and super creamy.
If you like a little more texture to your soup leave some of the cauliflower and potato out of the blending part. Then add the chunks back into the pot after the rest of the soup has been pureed. We loved this soup with bacon crumbles, cheese and green onions on top. Another option would be a dollop of sour cream.
More Instant Pot Soup Recipes to Try…
Instant Pot Cheesy Ham Chowder
Instant Pot Creamy Wild Rice Chicken Soup
Instant Pot Marie Callendar’s Potato Cheese Soup
Instant Pot Chicken Pot Pie Soup
Instant Pot Garlic Parmesan Sausage Chowder
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Instant Pot Creamy Cauliflower Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Description
With a velvety smooth texture, this cauliflower soup is ultra comforting and feels indulgent but it’s surprisingly healthy.
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1/8 tsp cayenne pepper
- 3 cups chicken or vegetable broth
- 1 head cauliflower, cut into florets
- 8 oz yellow potatoes, cut into cubes
- 1/4 tsp salt
- 1/4 cup half and half or heavy cream
- 1/4 cup diced Green onion (optional)
- 1/2 grated cheddar (optional)
- 1/2 cup bacon bits (optional)
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onions and saute for 4 minutes. Add in the garlic and saute for 20 seconds. Then add in the broth and deglaze the pot. Turn off the saute setting.
- Add in the cayenne pepper, cauliflower, potatoes and salt.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes on high pressure. When the time is up then move the valve to venting. Remove the lid.
- Add contents of Instant Pot to a large blender (you may have to work in batches). Blend until smooth and creamy. Add soup back into the pot.
- Add in half and half. Salt and pepper the soup to taste.
- Pour soup into individual bowls and top each with green onions, cheddar and bacon.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen, I love your recipes but lately I’m not getting any pictures of your recipes. I like to see what I’m going to make in advance. I miss them.
Thanks for letting me know. I am not sure what the problem is because I see them on my end. I think it has something to do with the links in my emails. Try going to my website directly and see if you can see the pictures… https://www.365daysofcrockpot.com/instant-pot-creamy-cauliflower-soup/
Wondering if anyone has tried making this with coconut milk instead to make it vegan (using vegetable broth and skipping the bacon and cheese or using a nondairy version).
Could you just leave the potatoes and cauliflower whole after you cook them, instead of blending them and making them creamy?
Yes!
Words cannot express how outstanding this was!!!! Husband loves it and so do I. I froze half for another time but wish I hadn’t. I froze before adding cream. There was just enough cayenne that it grabbed you at the back of the throat. I also used immersion blender; divinely smooth. Toppings were cheddar cheese, crisp pork belly (happened to have on hand), and those crispy onions that you usually add to green bean casserole at Thanksgiving. Just a wonderful soup!!
★★★★★
I love the idea of the crispy onions on top!!!
Made this today and it is fantastic! I used my immersion blender right in the instant pot and it was perfectly creamy. The flavor is complex. I was going to do all the optional toppings but it really doesn’t need anything else. Hubby had 2 bowls and wished he had room for another!
Thanks so much!
I’m so happy to hear it. Good idea on the immersion blender!
Looking forward to trying this recipe. Was gifted an instant pot recently and I’m trying to do my best at using it several times a week. I made a loaded potato soup which turned out delicious, however, with my husband being diabetic, I’m hoping he’ll enjoy the Cauliflower version just as much!
I hope so too!
I made this but I used one can of cream of chicken soup when I put in broth and did not put cream in at the end.
We enjoyed it.
★★★★
Good adaptation! Thanks for sharing.
Hi,
Are you able to make this on the stovetop? Would it be the same process just instead of it on the insta pot just on the stove in a pot?
I haven’t tried this on the stove but yes I’m sure you could and I would follow along with the directions but cook longer.
This was a hit with the whole family! Even those who normally won’t eat cauliflower. I doubled the recipe so there would be leftovers and I’m glad I did because everyone asked for seconds. Thank you so much for sharing!
★★★★★
Wow that’s so great! It’s fun when you can get people to eat veggies without even knowing it!
Hi Karen! I love your recipes. I want to make this soup, but don’t have cream – only 2% milk. If I sub the milk, do you think I can add some sour cream to give it more body?
Yes I think that is a great idea!
I made the cauliflower and potato soup yesterday, adding chopped celery and carrots and using sour cream and milk instead of half and half. I really enjoyed it and I will be freezing some for later in the winter. Thanks again for a delicious recipe.
★★★★★
Sounds like a winning version! Glad you liked it Jan!
So tasty, made this for the second time last night, I only blended about half of it and like the resulting texture. I used the frozen riced cauliflower from Costco. Thank you for all of these tasty & easy recipes!!
★★★★★
Yum! I love that idea!
Very tasty. I used a peeled russet potato, and used evaporated milk since I didn’t have half and half. Instead of placing into a blender, I used an immersion blender which worked great. It turned out nice and thick and totally pureed. The addition of cheese, bacon bits and scallions is a must.
★★★★★
I agree with the cheese and bacon bits! They are the best.
Do you need to warm the handheld before adding to the pot?
It can be warmed or just at room temp should be fine.
What could you sub for the potato? Don’t eat them, autoimmune protocol.
You could just add in extra cauliflower!
Me too. Immersion blender might be easier.
Yes you can do that! It might not be as creamy but I like texture so I’d be okay with that!
Could you leave it in the IP pot and use an immersion blender?
I came to ask the same question
Yes you can do that! It might not be as creamy but I like texture so I’d be okay with that!