Cauliflower Soup Recipe
This keto friendly meal is just like your favorite potato soup, but with a twist. It’s easier than ever to make in the Instant Pot and ready within minutes!
Servings: 8 servings
Calories: 647kcal
Equipment
- Instant Pot
Ingredients
- 1 head cauliflower chopped
- 1 large onion diced
- 1 cup heavy cream
- 8 ounces cream cheese
- 2 teaspoons minced garlic
- salt to taste
- pepper to taste
- 3 cups chicken broth
- ¼ cup butter (half a stick)
Toppings
- 2 cups bacon cooked and chopped
- 1 cup green onions chopped
- 2 cups shredded Cheddar cheese
Instructions
- Place the cauliflower, onion, garlic, salt, pepper, and chicken broth in the Instant Pot. Secure the lid, set the valve to Sealing, and pressure cook on High for 10 minutes.
- Quick release the pressure and remove the lid.
- Blend the soup with an immersion blender until smooth, or leave some chunks if you like more texture.
- Set the Instant Pot to Sauté on the Low or Less setting. Add the cream cheese (cut into cubes so it melts faster), the heavy cream, and the butter. Stir until melted and smooth, about 3 to 5 minutes. Don't let it boil.
- Turn off the Instant Pot, taste, and adjust the seasoning. Ladle into bowls and add your toppings.
Video
Notes
No Instant Pot? Make it on the stovetop! Combine the cauliflower, onion, garlic, salt, pepper, and broth in a large pot. Bring to a boil, then cover and simmer for 15 to 20 minutes, until the cauliflower is very tender. Blend, then stir in the cream cheese, cream, and butter over low heat until melted.
Nutrition
Serving: 1 | Calories: 647kcal | Carbohydrates: 10g | Protein: 19g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1067mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1427IU | Vitamin C: 45mg | Calcium: 292mg | Iron: 1mg
