Cauliflower Cheese Soup

This fast and easy soup recipe has a thick consistency with light cauliflower and cheese flavor.

Course Soup

Cuisine American

Prep Time 12

Cook Time 12

Total Time 24

Servings 1-cup servings (total yield: 6 cups)

Calories 202kcal

Author Toni Dash

Equipment

6 quart Instant Pot

Ingredients

6 cups Cauliflower florets
1 medium Yellow Onion chopped
1 clove Garlic minced
1 tablespoon Olive oil
1 ¾ cups Chicken or Vegetable Broth low sodium
½ cup Heavy cream
1 cup shredded White Cheddar Cheese
1 teaspoon Salt
1/2 teaspoon ground Black Pepper

Instructions

Instant Pot instructions

Place the onion, garlic, cauliflower florets, olive oil and broth into the Instant Pot. Close the lid and valve and set on HIGH PRESSURE for 12 minutes.
Perform a QUICK RELEASE and remove the lid.
Add the heavy cream, white cheddar cheese, salt and pepper. Stir to melt the cheese.
Use an an immersion blender to puree the soup until it is smooth and creamy.
Alternatively the soup can be processed in batches with a regular blender.

Slow Cooker instructions

Cook on LOW for 5 hours until the cauliflower is fork tender.
Use an immersion blender to process until smooth.

Notes

Garnish option - Toasted Cauliflower

For the toasted cauliflower on top: Heat a little bit of olive oil in a small saucepan over medium heat. Saute the cauliflower florets with a sprinkle of salt and pepper.

Variations

Swap the heavy cream for coconut cream or for a little bit of milk and a tablespoon cornstarch.
You can also use any cheese you have on hand. It's delicious with some grated mozzarella on top too.

Nutrition