Description
Instant Pot roasted cauliflower soup with just a handful of ingredients but lots of flavor!
Ingredients
Scale
- 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