Notre Dame Soup–Instant Pot roasted cauliflower soup with just a handful of ingredients but lots of flavor!
Notre Dame Soup
This roasted cauliflower soup has lots of flavor without a lot of calories! This soup is really tasty and quite healthy too. Greg, Skyler and I took this entire pot of soup down in one day. I was skeptical because most cauliflower soups I’ve tried have heavy cream. This version doesn’t have any butter or cream but it still has a creamy taste and lots of flavor because the cauliflower is roasted.
This soup recipe is adapted from a recipe by Rocky Bleier. Rocky is a Vietnam veteran, national champion, and 4-time Super Bowl champion. He is a true Notre Dame legend!
Ingredients/Substitution Ideas
- Head of cauliflower
- Olive oil
- Kosher salt
- Red pepper flakes
- Onion
- Garlic
- Chicken broth–or vegetable broth
- Sharp cheddar cheese–optional
Steps
Preheat oven to 425 degrees. Place florets on baking sheet. Toss with 1 Tbsp olive oil, kosher salt and red pepper flakes.
Roast the cauliflower for 20 minutes.
Turn Instant Pot to saute setting. When display says HOT add in remaining 1 Tbsp of oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the cauliflower.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up move valve to venting and remove the lid.
Use an immersion blender* to blend soup until creamy and smooth.
If using cheese, add it in. Season to taste with salt and pepper. Ladle into bowls and top with oyster crackers or croutons.
Notes/Tips
- If you don’t have an immersion blender you can use a regular blender and work in batches, as necessary.
- Serve with crackers, garlic toast, french bread or breadsticks.
- This recipe is gluten free and can be dairy free if you leave out the cheese.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Recipe adapted from Domer Dishes: Inside the Lives and Kitchens of Your Fighting Irish Gridiron Greats
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Notre Dame Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Instant Pot roasted cauliflower soup with just a handful of ingredients but lots of flavor!
Ingredients
- 1 head of cauliflower, broken into florets
- 2 Tbsp olive oil, divided
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1/2 cup shredded sharp cheddar cheese (optional)
Instructions
- Preheat oven to 425 degrees. Place florets on baking sheet. Toss with 1 Tbsp olive oil, kosher salt and red pepper flakes.
- Roast the cauliflower for 20 minutes.
- Turn Instant Pot to saute setting. When display says HOT add in remaining 1 Tbsp of oil and swirl around. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the cauliflower.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up move valve to venting and remove the lid.
- Use an immersion blender* to blend soup until creamy and smooth.
- If using cheese, add it in. Season to taste with salt and pepper. Ladle into bowls and top with oyster crackers or croutons.
Notes
If you don’t have an immersion blender you can use a regular blender and work in batches, as necessary.
- Category: Soup
- Method: Instant Pot and Oven
*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.
Added the juice of half a lemon. roasted the cauliflower for 8 minutes in the air fryer. This is an excellent recipe. Thank you.
air fryer?! I’m going to try that!
This was excellent! I made a few modifications that I was happy with:
16oz frozen cauliflower instead of one fresh head (20 oz would have been better, but it came in bags of 16 oz.), 3 cups of cheese instead of 1/2 cup (I know), 2x the diced onions, and add 1/4 cup of bacon bits before cooking. More bacon bits to garish. It’s really really good!
nom nom! Sounds cheesetastic!
This is beyond delicious. I would like to double the recipe. If I use 2 heads of cauliflower, do I also double the liquid and increase the cooking time?
I would double all ingredients and keep the same cooking time