Instant Pot Cauliflower Soup (Low Carb)

Looking for an easy weeknight meal that the whole family will love? Try this delicious Instant Pot Cauliflower Soup (with stovetop and slow cooker options too). It tastes like a loaded baked potato soup but it’s low carb because it’s made with cauliflower instead of potatoes. Make a big batch and freeze the leftovers.

Why You’ll Love This Instant Pot Cauliflower Soup Recipe

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 Cauliflower Soup recipe 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 Step by Step

Instant Pot Option

1. Rinse the cauliflower and break it into florets. Chop the florets into small pieces.
2. 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.
3. 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.
4. Add the cream cheese and use an immersion blender to stir the soup and make it into a creamy texture.
5. Add about 8 oz (1 cup) of Parmesan cheese and stir well.
6. 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.

Stovetop Option

1. Add avocado oil to a large pot over medium heat.
2. When the oil is hot, add garlic, onion, and cauliflower florets. Cook for 2-3 minutes.
3. Add garlic salt, pepper, and chicken broth. Stir well and let simmer for 15 minutes or until cauliflower is tender.
4. Add the cream cheese and stir well.
5. Use an immersion blender to stir the soup and make it into a creamy texture.
6. Add about 8 oz (1 cup) of Parmesan cheese and stir well.
7. 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.

Slow Cooker Option

1. Add garlic, onion, chicken broth, and cauliflower florets to the slow cooker.
2. Cook on low heat for 6 hours or high heat for 3 hours.
3. When done, turn off the heat and add garlic salt, pepper, and cream cheese.
4. Use an immersion blender to stir the soup and make it into a creamy texture.
5. Add about 8 oz (1 cup) of Parmesan cheese and stir well.
6. 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.

How to Make Parmesan Crisps Step by Step

1. Line a cookie sheet with parchment paper.
2. Scoop out a tablespoon of Parmesan cheese onto the parchment paper. Repeat leaving about 2 inches apart in little bunches.
3. Sprinkle Parmesan cheese with Italian seasoning.
4. Place the cookie sheet in the oven at 350 degrees for about 10 – 15 minutes, or until the Parmesan starts to turn golden brown.
5. Remove the cookie sheet from the oven, and let cool.
6. Garnish the soup when it’s down and placed in bowls. There should be about 2 Parmesan crisps per bowl of soup.

Soup Toppings

This Instant Pot 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
• Croutons
• Parmesan cheese
• Chili oil drizzle
• Olive oil drizzle
• Sun-dried tomatoes

As you can see the skies the limit when it comes to toppings for this creamy soup, so get creative.

Can I make Instant Pot 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 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.

How long can I store this soup in the fridge?

Leftover cauliflower soup will last in an airtight container in the fridge for 3-4 days. I prefer to store food in plastic free containers but any airtight container will do. 

Can I make Instant Pot cauliflower soup ahead of time and freeze it?

Yes. This soup is great for meal prep as you can batch cook several portions and freeze for later. Or save any leftover cauliflower soup in the freezer. Allow the soup to cool fully before transferring to an airtight container and freezing for up to 3 months. Note, do not freeze with the toppings. The topping should be made when you’re ready to serve it.

How do I reheat cauliflower soup?

I actually got rid of my microwave, but you may prefer to use one to reheat cauliflower soup or check out my guide of ways to reheat food without a microwave. You can also reheat using the Instant Pot, or warm cauliflower soup on the stove until hot through. If you find the soup has thickened when you reheat, add a splash of broth to thin it out.

Top Tips

• 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 Cauliflower Soup? 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.

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