Creamy and delicious Cauliflower Cheddar Soup, you know you can taste it just thinking about it.  Yum!  Let’s do one better, I’m here to walk you through step by step to making a perfect bowl of Cauliflower Soup that you will LOVE.    I’ve tested this recipe over and over to make sure it’s perfect with a great balance of flavors along with easy steps so you can enjoy a hot bowl of soup for yourself.

Cauliflower Cheddar Soup

Cauliflower is a very popular ingredient in low carb diets and Keto.  This easy to make Instant Pot Soup Recipe is Keto Friendly which is fantastic. It’s also Gluten Free and Low Carb.  And even if you aren’t following any specific nutritional plan, you will love just how good this soup tastes.

Instant Pot Cauliflower Soup

Start with a large head of Cauliflower.  Since not all heads of cauliflower is created equal , trust me.  For Instance, my local super store wanted to sell a measly head that was no bigger than my teenage sons fist.  So when I say “Large head of Cauliflower” I mean 4+ cups when cut up. 

Cauliflower Cheddar Soup Ingredients

Cauliflower Cheddar Soup Ingredients

  • 4 Cups Cauliflower
  • 1/2 Cup Pepper Jack Cheese
  • 3/4 Cup Sharp Cheddar Cheese
  • 3 Cups Chicken Broth
  • 1 Cup Heavy Cream
  • Crushed Garlic
  • 1 Tbs Italian Seasonings
  • 2 Tbs Butter
  • 6 Strips Bacon Cooked
  • 1/2 Cup Onion Diced
  • GARNISH
  • Green Onions
  • Cheese
  • Bacon Crumbles
  • OPTIONAL
  • Celery
  • Carrots

Instant Pot Cauliflower Cheddar Soup Directions

  • Set Instant Pot to Saute and wait until the display panel reads “hot”
  • Melt Butter and add Onions.
  • Stir Onions and coat in butter.  Allow Onions to cook until Transparent
  • Add Garlic and sauce for 1 minute more
  • Slice 4 strips cooked bacon into small pieces and add to cooked onions.  Saute for 1 minute
  • Turn Instant Pot Off
  • Add Chicken Broth and cut up cauliflower to Instant Pot. (add optional carrots and celery if desired here)
  • Stir Italian Seasonings into mixture.
  • Close Lid and close pressure valve
  • Set to Pressure Cook for 5  With a 10 Minute Natural Pressure Release
  • Add Heavy Whipping Cream
  • Use an Immersion Blender to puree soup to desired consistency
  • Sprinkle grated cheeses into hot soup and stir to melt cheese.
  • Garnish with Cheese, Green Onions and remaining bacon crumbles.
  • The thick and creamy texture is created as the Cauliflower is pureed along with Heavy Whipping Cream.  No need to add any thickeners.  You will love the texture of this soup when it’s cooked.
  • Garnish with diced green onions, additional cheese and bacon crumbles.  It’s delicious.
  • Add OPTIONAL Match Stick Carrots and/or Celery with Cauliflower and Pressure Cook in step above.
Instant Pot Sauteed Onions, Garlic and Bacon
Instant Pot Cauliflower Soup

What to Serve with Cauliflower Soup

On it’s own this soup is filling and hearty.  A nice salad is perfect to compliment this recipe.  Try Spinach Salad with Poppy Seed Dressing or even an Apple Pecan Craisin Salad.  Both are excellent choices.  Of course you could also go bold and add some beautifully marinated Kentucky Bourbon Steak Bites too.

Now I’m drooling over all the combinations you can make and serve. Make sure to leave me a comment and tell me what you served alongside this Instant Pot Soup Recipe. I can’t wait to hear!

How to Store Leftover Soup

Store any leftover soup in an airtight container for up to 4 days in the refrigerator.  Soup can easily be reheated in the Microwave or on the stove over medium heat. You can add additional broth, milk or cream to reach desired consistency when reheating.

How to Freeze Cauliflower Cheddar Soup

  • Freeze soup for up to 3 months. 
  • Place cooled single servings in Freezer Zip-Loc bags. 
  • To reheat, allow soup to thaw in refrigerator overnight and then add to saucepan and heat over medium heat.  Add additional broth, milk or cream until desired consistency is reached.

Soup is a wonderful lunch or dinner recipe and can be served year round.  Don’t wait for the cool weather to enjoy a delicious bowl of soup.  Trust me.  Soup is wonderful to serve.  Personally I love to garnish with a little extra cheese, Bacon pieces, and diced green onions. 

Cauliflower Cheddar Soup

Making Instant Pot Cauliflower Cheddar Soup is a breeze.  But this recipe can also be made on the stove using a large stock pot.  So however you choose to make this recipe just know it will turn out perfect and you can impress those you love most with a healthy meal.

Cauliflower Cheddar Soup Stove Top Directions

It’s pretty easy to make on the stove in a large stock pot. Follow along as I walk you through the steps:

  • Heat stockpot over medium/high heat and melt butter. Add Onions and Saute until Onions become Transparent.
  • Add Crushed Garlic and cooked bacon slices and saute for 1-2 minutes
  • Wash and cut Cauliflower into small bite size pieces and add to Stock Pot (add optional carrots and celery if desired)
  • Pour Chicken Broth on top and stir
  • Add Italian Seasonings
  • Bring Soup to a full boil and then reduce heat to low and cover with lid. Allow to cook on low for 5 minutes or until Cauliflower is soft when poked with a fork
  • Use an Emersion Blender to puree soup to desired consistency
  • Add Cheddar Cheese and Pepper Jack Cheese and stir to melt
  • Top with remaining cheese, sliced bacon pieces and diced green onions.

How to Thicken Cauliflower Soup

As Cauliflower soup cools it naturally thickens. However if you wish to thicken soup you can add a cornstarch slurry to thicken soup.

Fun Fact

Cauliflower Soup is among the top 10 Favorite Soups. Don’t believe me? Try a Soup Swap and collect your own data from your friends. I bet it will be among the top 10 every time!

Cauliflower Cheddar Soup
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5 from 6 votes

Cauliflower Cheddar Soup

Creamy and delicious Cauliflower Cheddar Soup. I’m here to walk you through step by step to making a perfect bowl of Cauliflower Soup that you will LOVE.
Prep Time5 mins
Cook Time5 mins
Natural Pressure Release10 mins
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 394kcal

Ingredients

  • 4 Cups Cauliflower Cut into bite size pieces
  • 3 Cups Chicken Broth
  • 1 Cup Heavy Whipping Cream
  • 2 Tbl Butter
  • 1/2 Cup Onion Diced
  • 1 Tbl Italian Seasonings
  • 1 tsp Garlic Crushed
  • 6 Bacon Cooked * Divided
  • 3/4 Cup Sharp Cheddar Cheese Grated
  • 1/2 Cup Pepper Jack Cheese Grated

Optional

  • 1/4 Cup Match Stick Carrots
  • 2 Celery Stalks Diced

Garnish

  • 1 Green Onions Diced
  • Cheddar Cheese
  • Bacon Pieces

Instructions

  • Set Instant Pot to Saute and wait until the display panel reads “hot”
  • Melt Butter and add Onions.
  • Stir Onions and coat in butter.  Allow Onions to cook until Transparent
  • Add Garlic and saute for 1 minute more
  • Slice 4 strips cooked bacon into small pieces and add to cooked onions.  Saute for 1 minute
  • Turn Instant Pot Off
  • Add Chicken Broth and cut up cauliflower to Instant Pot. (add optional carrots and celery if desired here)
  • Stir Italian Seasonings into mixture.
  • Close Lid and close pressure valve
  • Set to Pressure Cook for 5  With a 10 Minute Natural Pressure Release
  • Add Heavy Whipping Cream
  • Use an Immersion Blender to puree soup to desired consistency
  • Sprinkle grated cheeses into hot soup and stir to melt cheese.
  • Garnish with Cheese, Green Onions and remaining bacon crumbles.
  • The thick and creamy texture is created as the Cauliflower is pureed along with Heavy Whipping Cream. 

Notes

Cauliflower Cheddar Soup Stove Top Directions

It’s pretty easy to make on the stove in a large stock pot. Follow along as I walk you through the steps:
  • Heat stockpot over medium/high heat and melt butter. Add Onions and Saute until Onions become Transparent.
  • Add Crushed Garlic and cooked bacon slices and saute for 1-2 minutes
  • Wash and cut Cauliflower into small bite size pieces and add to Stock Pot (add optional carrots and celery if desired)
  • Pour Chicken Broth on top and stir
  • Add Italian Seasonings
  • Bring Soup to a full boil and then reduce heat to low and cover with lid. Allow to cook on low for 5 minutes or until Cauliflower is soft when poked with a fork
  • Use an Emersion Blender to puree soup to desired consistency
  • Add Cheddar Cheese and Pepper Jack Cheese and stir to melt
  • Top with remaining cheese, sliced bacon pieces and diced green onions.

Substitutions:

  • Substitute Half and Half for Heavy Whipping Cream
  • Substitute Medium Cheddar for Sharp Cheddar

Nutrition

Calories: 394kcal | Carbohydrates: 9g | Protein: 12g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 796mg | Potassium: 473mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1042IU | Vitamin C: 43mg | Calcium: 267mg | Iron: 2mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!

National Soup Swap Day 2021


Happy National Soup Swap Day! Today, I’m linking up with other bloggers for a virtual soup swap hosted by Kate’s Recipe Box – and we’re all sharing some tasty soup recipes to warm you up!


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