This Instant Pot Cauliflower Soup is so easy to make and so good. It has crunchy Parmesan croutons, sun dried tomato oil, spices, and creamy cauliflower, and it’s really delicious. You can have this made in very little time, and give your family a quick, healthy meal that they’ll love. This one definitely goes in the favorites.
Want more soup ideas? Check out our Easy Instant Pot Soup Recipes!
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Ingredients
- 2 – 3 pounds of Cauliflower florets
- 4 teaspoons of minced garlic
- 1 sweet onion – chopped
- 6 cups of chicken broth
- 1 carton of sour cream – 4 – 6 ounces
- 1 Tablespoon of coarse ground garlic salt
- 1 teaspoon of seasoned pepper
- 1 jar of Sun Dried Tomatoes
- Crumbled bacon – for topping
- 1 bunch of green onions – washed and finely chopped
- 2 tubs of Shredded Parmesan cheese – 16 ounces each
- Italian seasoning
- Instant Pot
How to Make Instant Pot Cauliflower Soup
First, line a cookie sheet with Parchment paper (or use silpat) and drop Tablespoons of Parmesan cheese onto the Parchment paper, about 2 inches apart, in little bunches, and 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.
These are the Parmesan croutons for the soup, so make as many as you like, depending on how many you’re serving. (I made 2 croutons per bowl of soup served).
Next, rinse the Cauliflower, and break it into florets.
Chop the florets into small pieces. Chop the sweet onion, and place the Cauliflower florets, 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.
Let the Instant Pot build the pressure, cook the soup, and then naturally release the pressure.
When the IP beeps, and goes to the OFF setting, make sure the FLOAT VALVE is down, and all the pressure has been released, and then remove the lid.
Stir the soup, and using an immersion blender, blend the soup into a smooth creamy mixture.
Add the sour cream, and about 8 ounces of Parmesan cheese, and stir well.
When ready to serve 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. Serve, and Enjoy!
NOTES: Instant Pot Cauliflower 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 Cauliflower Soup
Delicious and creamy Instant Pot cauliflower soup with parmesan. You won't be able to resist it!
Ingredients
- 2 - 3 pounds of Cauliflower florets
- 4 teaspoons of minced garlic
- 1 sweet onion - chopped
- 6 cups of chicken broth
- 1 carton of sour cream - 4 - 6 ounces
- 1 Tablespoon of coarse ground garlic salt
- 1 teaspoon of seasoned pepper
- 1 jar of Sun Dried Tomatoes
- Crumbled bacon - for topping
- 1 bunch of green onions - washed and finely chopped
- 2 tubs of Shredded Parmesan cheese - 16 ounces each
- Italian seasoning
Instructions
First, line a cookie sheet with Parchment paper (or use silpat) and drop Tablespoons of Parmesan cheese onto the Parchment paper, about 2 inches apart, in little bunches, and 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.
These are the Parmesan croutons for the soup, so make as many as you like, depending on how many you're serving. (I made 2 croutons per bowl of soup served).
Next, rinse the Cauliflower, and break it into florets. Chop the florets into small pieces.
Chop the sweet onion, and place the Cauliflower florets, 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.
Let the Instant Pot build the pressure, cook the soup, and then naturally release the pressure.
When the IP beeps, and goes to the OFF setting, make sure the FLOAT VALVE is down, and all the pressure has been released, and then remove the lid.
Stir the soup, and using an immersion blender, blend the soup into a smooth creamy mixture.
Add the sour cream, and about 8 ounces of Parmesan cheese, and stir well.
When ready to serve 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. Serve, and Enjoy!
Notes
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.
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this looks so yummy ,just like the other instant pot recipes
Would really like to try this recipe, love Cauliflower and Cheese