Looking for an easy weeknight meal that the whole family will love? Try this Instant Pot Creamy Cauliflower Soup with Parmesan Crisps. It tastes like a loaded baked potato soup but it’s low carb because it’s made with cauliflower instead of potatoes.
Get ready… this will a time when the kids will want to eat their vegetables and they won’t even know it. This Instant Pot Creamy Cauliflower Soup with Parmesan Crisps is a crowd favorite and easy to make. You can make it for family gatherings and serve it with a toppings bar with crumbled bacon, sun-dried tomatoes, Parmesan cheese, and green onions. Or you can serve it up as a last-minute meal or quick weeknight meal that the kids will love.
How to Make This Instant Pot Creamy Cauliflower Soup with Parmesan Crisps – Step by Step
1. Line a cookie sheet with parchment paper. Scoop out a tablespoon of Parmesan cheese onto the parchment paper. Repeat leaving about 2 inches apart in little bunches. Sprinkle with Italian seasoning. Place the cookie sheet in the oven at 350 degrees for about 10 – 15 minutes, or until the Parmesan starts to turn golden brown. Remove the cookie sheet from the oven, and let cool. Garnish the soup when it’s down and placed in bowls. There should be about 2 Parmesan crisps per bowl of soup.
2. Rinse the cauliflower and break it into florets. Chop the florets into small pieces.
3. Place the cauliflower florets, chopped onion, minced garlic, chicken broth, garlic salt, and seasoned pepper in the Instant Pot. Stir well, and place the lid on the Instant Pot, until it beeps and locks. Make sure the pressure valve is set to Sealing, and press the Manual button, and set the time for 10 minutes.
4. When finished, let the Instant Pot naturally release the pressure, about 5 minutes. When the IP beeps, and goes to the Off setting, make sure the Float Value is down, and all the pressure has been released, and then remove the lid. Add the cream cheese and use an immersion blender to stir the soup and make it into a creamy texture. Add about 8 oz (1 cup) of Parmesan cheese and stir well.
5. Ladle the soup into bowls, place two of the Parmesan croutons in each bowl, and drizzle a little oil from the sun-dried tomatoes on to the top of the soup. Top with crumbled bacon, and green onions.
Great Soup Toppings
This Creamy Cauliflower Soup is warm, hearty and just begs for a variety of toppings! Here are a few ideas:
- Cheddar cheese
- Crumbled bacon
- Chives or green onions
- Sour cream
- Broccoli crowns
- Chopped onions
- Pesto
- Pinenuts
- Crutons
- Chopped cilantro
- Pico de Gallo
- Parmesan cheese
As you can see the skies the limit when it comes to toppings for this creamy soup, so get creative!
Can I Make This Creamy Cauliflower Soup Thicker?
I think if you follow the recipe you will end up with a soup that has a a great consistency. However if you want your soup thicker, you can reduce the broth by 1/2 cup before or after cooking, but before blending. This will help the soup to reach a thicker consistency. If you want the soup to be thinner you can add additional broth, or add milk to the soup during blending until the desired consistency is reached.
Is This Creamy Cauliflower Soup Vegetarian?
This Instant Pot Creamy Cauliflower soup can be made vegetarian if you substitute the chicken broth for vegetable broth for chicken broth, however some of the toppings listed are not.
Top Tips for This Instant Pot Creamy Cauliflower Soup
- Using an immersion blender really helps to get the creamy consistency of this soup.
- Adding bacon is so good, I’d highly recommend it!
- Add a sprinkle of Cajun seasoning or paprika for a spicy kick.
- Store leftover soup in an airtight container in the refrigerator for 5 days, or in the freezer for up to two months.
More Instant Pot Meals
- Instant Pot Minestrone Soup Recipe {Pressure Cooker, Gluten Free}
- How to Make Homemade Broth and The Benefits of Bone Broth
- Instant Pot Chicken Tortilla Soup
Did you try this Instant Pot Creamy Cauliflower Soup with Parmesan Crisps? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.
This Instant Pot Creamy Cauliflower Soup tastes like a loaded baked potato soup but it's low carb because it's made with cauliflower instead of potatoes.
- 3 lbs cauliflower florets (about a whole head of cauliflower)
- 2 cloves garlic, minced
- 1 onion, chopped
- 6 cups chicken broth
- 1 package cream cheese
- 1 tbsp garlic salt
- 1 tsp black pepper
- 8 oz Parmesan cheese
- 1 cup cooked bacon, crumbled
- 2 stalks green onion, finely chopped
- 4 oz sun-dried tomatoes with oil (from jar) (optional)
- 24 oz Parmesan cheese
- 1 dash Italian seasoning
Line a cookie sheet with parchment paper. Scoop out a tablespoon of Parmesan cheese onto the parchment paper. Repeat leaving about 2 inches apart in little bunches. Sprinkle with Italian seasoning.
Place the cookie sheet in the oven at 350 degrees for about 10 - 15 minutes, or until the Parmesan starts to turn golden brown.
Remove the cookie sheet from the oven, and let cool. Garnish the soup when it's down and placed in bowls. There should be about 2 Parmesan crisps per bowl of soup.
Rinse the cauliflower and break it into florets. Chop the florets into small pieces.
Place the cauliflower florets, chopped onion, minced garlic, chicken broth, garlic salt, and seasoned pepper in the Instant Pot. Stir well, and place the lid on the Instant Pot, until it beeps and locks. Make sure the pressure valve is set to Sealing, and press the Manual button, and set the time for 10 minutes.
When finished, let the Instant Pot naturally release the pressure, about 5 minutes. When the IP beeps, and goes to the Off setting, make sure the Float Value is down, and all the pressure has been released, and then remove the lid.
Add the cream cheese and use an immersion blender to stir the soup and make it into a creamy texture. Add about 8 oz (1 cup) of Parmesan cheese and stir well.
Ladle the soup into bowls, place two of the Parmesan croutons in each bowl, and drizzle a little oil from the sun-dried tomatoes on to the top of the soup. Top with crumbled bacon, and green onions.
Substitute the cream cheese for 4-6 oz sour cream. I like cream cheese as it makes this soup really creamy.
Soup may be kept in the refrigerator in an airtight container for up to 5 days. You can freeze the soup for up to 60 days.
If you're not familiar with the float valve or pressure valve on your Instant Pot, read the manufacturers directions to learn where they're located, and how they work.
Instant Pot Recipes Made Simple
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- Tried-and-true recipes the whole family will love – including pot roast, spaghetti, tacos, carnitas, soups, and easy breakfast meals
- Instant Pot starter guide on how to use the buttons, tips and tricks, and more
- Printable shopping lists for ingredients
- Step-by-step video lesson on how to use your Instant Pot, pressure cooker safety, and some of my favorite tips and tricks
- Two-week meal plan that you can put into action for no-stress weeknight dinners
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