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Instant Pot Cauliflower Cheese Soup

Updated Feb 22, 2021Published Sep 11, 2018 By Julia 17 CommentsThis post may contain affiliate links.

Summary:
This is a creamy puréed soup with cauliflower, cream cheese, celery, and onions, topped with crispy crumbled bacon and shredded cheddar cheese.
cauliflower cheese soup served in stoneware bowl

Instant Pot Cauliflower Soup

5 from 11 votes
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Prep: 15 mins
Cook: 20 mins
Yield: 6 servings

INGREDIENTS

  • 1 pound cauliflower florets (1 head)
  • 5 slices bacon
  • 1.5 cups shredded cheddar cheese (4 ounces weight)
  • 4 ounces cream cheese
  • 3 cups water (Note 1)
  • 1/2 cup chopped celery (1 stalk)
  • 1/4 cup chopped onions (1/4 onion)
  • 5 cloves garlic, minced
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper

Optional Toppings:

  • thinly sliced scallions
  • shredded cheddar cheese

INSTRUCTIONS

  • Cut Cream Cheese: Cut cream cheese into 8 small cubes. Set aside to soften on countertop while proceeding to next steps.
  • Cook Bacon: Select sauté mode on pressure cooker (Note 2) for medium heat. Cut bacon slices in half (so they are half as long) and add to pot, working in batches as needed. Cook until crispy, turning occasionally. Transfer crispy bacon to paper towel lined plate to drain, leaving grease in pot.
  • Sauté Vegetables: Add celery, onions, garlic, salt, and pepper to pot with grease. Cook for a few minutes, stirring occasionally. Turn off sauté mode.
  • Pressure Cook: Add cauliflower florets and water, then stir and verify that cauliflower is submerged. Secure and seal lid. Cook for 5 minutes at high pressure, followed by quick pressure release.
  • Purée Soup: Uncover. Add cream cheese and shredded cheddar cheese. Use immersion blender or tabletop blender to purée until smooth (Note 3).
  • Serve: Taste, adjusting salt and pepper as needed. Ladle into bowls, optionally topping with shredded cheese and sliced scallions. Crumble bacon on top. Serve, and save any leftovers (Notes 4-5).

NUTRITION

Makes 6 Servings
Amount Per Serving (1 cup):
Calories 220 (68% from fat)  
Total Fat 17g 26%
   Saturated Fat 10g 48%
Cholesterol 54mg 18%
Sodium 760mg 32%
Net Carb 3g  
Total Carb 5g 2%
   Dietary Fiber 2g 8%
   Sugars 2g  
Protein 12g  
Vitamin A 11% · Vitamin C 55% · Calcium 24% · Iron 3%

PHOTOS

cauliflower cheese soup served in stoneware bowl
cauliflower cheese soup with black spoon
close up view of cauliflower cheese soup

NOTES & TIPS

(1) Water. This can be substituted with vegetable or chicken broth.
(2) Pressure Cooker Equipment. I use a 6-quart Instant Pot. Smaller and larger models should work as well.
(3) Blender. I recommend using an immersion blender so that the soup can be puréed in place, without needing to transfer it. If you don’t have an immersion blender, transfer the soup to a traditional tabletop blender that can handle at least 1.5 liters of hot liquid.
(4) Serving. The soup will be very hot, so let it rest before serving. It will also thicken a bit as it cools. Serve this soup alongside an avocado steak salad or a bright balsamic strawberry salad.
(5) Leftovers. Leftover soup should be stored in an airtight container separate from the toppings (bacon, scallions, and cheddar cheese). Reheat the soup in the microwave until hot, stirring halfway through. Add toppings last, just before serving.

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Filed Under: Low Carb, Per Serving: Under 5g Net Carbs, Soups Tagged With: 31-60min, bacon, cauliflower, celery, cheddar cheese, cream cheese, garlic, gluten free, instant pot, more10ingredients, onion

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Hope

I found this recipe while looking for some Keto lunch ideas. I just made it and WOW. I can see this becoming a regular in my rotation especially as we come into fall.

Vote Up1Vote Down  Reply
2 years ago
Tam

Oh wow soo good!
Made this 2x in 3 days. I didn’t add celery as I don’t care for the taste and I thought it might overpower the cauliflower I also used heavy whipping cream instead of cream cheese. I just love to experiment with soup recipes.

Made in my 6 qt Instant Pot with 1 cauliflower head. I think I will double or triple batch and make in my 8 qt Instant Pot.

I think I’ll make a batch with sautéed mushrooms in butter. Keto Cream of Mushroom Soup… yummy.

I’ve used cream cheese before in soups and wanted to see how it would taste with cream instead of following the recipe.

Vote Up1Vote Down  Reply
2 years ago
Charles Kruger

SPECTACULARLY good!

Be sure to let it rest before serving. It will thicken a bit. Even better warmed up the following day.

Vote Up1Vote Down  Reply
3 years ago
Sarah Cunningham

Thank you for this recipe! I love easy soups that I can make and enjoy within an hour! This was superb!!! I used frozen riced cauliflower bc of course I grabbed my head of cauliflower and it was rotten lol…. Used 2 cups beef broth since the frozen stuff was only 12 ounces but kept everything else the same and it was just sooo perfect! I added some chopped up ham after…. Next time I’ll double or even triple the recipe to share 🙂

Vote Up0Vote Down  Reply
8 months ago
Pam

Absolutely delicious!

Vote Up0Vote Down  Reply
1 year ago
Jeanne Durocher

Absolutely delicious! Used veggie stock as I was out of chicken stock and the results were still very tasty… you would think my family was a bunch of turkeys the way we “gobbled” it up!

Vote Up0Vote Down  Reply
1 year ago
Julia

😂 Glad to hear you enjoyed this!!

Vote Up0Vote Down  Reply
1 year ago
Danielle Thorne

This was absolutely delicious. I’ll never have to do carby potato soup again. I used chicken broth in place of water & left out the garlic.

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1 year ago
Leona

Just made this soup. It is absolutely delicious.

Vote Up0Vote Down  Reply
4 years ago
Erica

Just made this for lunch. AMAZING!! So good. I was full after 1 bowl.

Vote Up0Vote Down  Reply
4 years ago
Jmhenry

This soup is incredible! Thank you for an awesome recipe!

Vote Up0Vote Down  Reply
4 years ago
Stephanie

This is so delicious! Thank you for the recipe!

Vote Up0Vote Down  Reply
4 years ago
Silvana

Can you use a crock pot?

Vote Up0Vote Down  Reply
4 years ago
Julia

I think that would work as well. The bacon would have to be cooked separately on a pan on the stovetop. Let me know if you give it a try!

Vote Up0Vote Down  Reply
4 years ago
Karly

This soup looks so delicious! Thanks for sharing!

Vote Up0Vote Down  Reply
4 years ago
Julie

Can water be replaced with chicken broth?

Vote Up0Vote Down  Reply
4 years ago
Julia

Hi Julie! I haven’t tried that myself, but it should work fine.

Vote Up0Vote Down  Reply
4 years ago

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