Instant Pot Loaded Cauliflower Soup
Instant Pot Loaded Cauliflower Soup is a recipe you’ll make over and over, and this soup will be a hit with the whole family! In fact, even people who “don’t like cauliflower” have gobbled up this Instant Pot Cauliflower Soup and asked for more!
PIN the Instant Pot Cauliflower Soup to try it later!
Instant Pot Loaded Cauliflower Soup is an amazing dinner idea when it’s cold outside and you want a treat that won’t remotely make you think about carbs! And even people who are normally cauliflower avoiders will enjoy this delicious low-carb soup!
When I created this recipe with my niece Kara, we absolutely could not wait to share it with you! And now it’s several years later and this Instant Pot Cauliflower Soup recipe has turned into one of the most popular recipes ever on Kalyn’s Kitchen!
And both Kara and I still make this regularly, so today I’m reminding you about this tasty cauliflower soup for Friday Favorites. And it’s just in time for serious soup weather, are you ready for that?
What ingredients do you need for this soup?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- onion
- butter or olive oil
- large head of cauliflower
- canned chicken broth (affiliate link) or homemade chicken stock
- Garlic Powder (affiliate link)
- Kosher Salt (affiliate link)
- cream cheese
- grated extra sharp cheddar cheese
- half and half (or use heavy cream or milk if you prefer)
- more grated sharp cheddar or extra sharp cheddar cheese for topping (optional)
- sour cream for topping (optional)
- crumbled crisp bacon for topping (optional)
- sliced green onions for topping (optional)
Why is it called Loaded Cauliflower Soup?
The word “loaded” in the name of this Instant Pot Cauliflower Soup refers to loaded baked potatoes, and the soup is topped with optional cheese, bacon, sour cream, and green onions like the loaded potatoes are.
Can you freeze the Instant Pot Cauliflower Soup?
Soups with cream don’t freeze well, so I don’t recommend freezing this loaded cauliflower soup. But it will keep well in the fridge for at least a week, and I bet it will be devoured before that long!
Want more tasty cauliflower soup recipes?
Check out Keto Cauliflower Soup Recipes for lots more ideas for delicious soups that use cauliflower or cauliflower rice!
What size Instant Pot did I use for the cauliflower soup?
We made the soup in my 6 Quart Instant Pot (affiliate link) and our only regret was that we hadn’t made a bigger batch. If you have an 8 Quart Instant Pot (affiliate link) you could double the recipe for Instant Pot Loaded Cauliflower Soup.
Can you make this cauliflower soup without an Instant Pot?
For those who haven’t caught the Instant Pot fever just yet, I’m going to give stovetop direction as well, because this soup would be super simple to make on the stove.
Love Your Instant Pot?
Check out my growing collection of Instant Pot Recipes! You might also be interested in Low-Carb and Keto Instant Pot Soups on Kalyn’s Kitchen or 50 Low-Carb Instant Pot Soup Recipes on my other site.
How to Make Instant Pot Loaded Cauliflower Soup:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Chop up the onion and the cauliflower.
- Melt butter or heat oil in the instant pot on the SAUTE setting and cook onions for 2-3 minutes.
- Then add the chopped cauliflower, chicken stock, garlic powder, and salt.
- Lock the lid, use the MANUAL setting and cook on HIGH PRESSURE for 5 minutes. Quick release the pressure.
- While the soup cooks, prepare the cream cheese cubes, grated sharp cheddar, and cream (or use milk or half and half), as well as the additional cheese, sour cream, crumbled bacon, and sliced green onions for toppings.
- Turn the Instant Pot to KEEP WARM setting and use an immersion blender (affiliate link) to puree the soup to your desired consistency.
- Check to see if you want to add a little more chicken stock to thin the soup (or reduce the liquid on the SAUTE setting if it’s too thin).
- Add the cheese and cream cheese, let it melt, and stir to combine.
- Then stir in the half and half, heat through, and season to taste with salt and fresh-ground black pepper. (Taste before you add more salt.)
- Serve Instant Pot Low-Carb Loaded Cauliflower Soup hot with grated cheese, sour cream, crumbled bacon, and sliced green onions to add at the table as desired.
More Low-Carb Instant Pot Soup to Try:
- Instant Pot Zuppa Toscana Soup
- Instant Pot Buffalo Chicken Soup
- Instant Pot Low-Carb Taco Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Sausage and Kale Soup
Weekend Food Prep:
This Instant Pot Cauliflower Soup Recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Instant Pot Loaded Cauliflower Soup
This Instant Pot Loaded Cauliflower Soup is a soup recipe you'll make over and over, and this tasty Instant Pot Cauliflower Soup is even a hit with people who say they don't like cauliflower! And there are directions for making this tasty soup on the stove if you don't have an Instant Pot.
Ingredients
- 1/2 onion, chopped small
- 2 T butter or olive oil
- 1 large head of cauliflower, trimmed and coarsely chopped.
- 3 cups chicken broth or chicken stock, plus a little more to thin soup if needed
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 4 oz. cream cheese, cut into cubes
- 1 cup grated extra sharp cheddar cheese
- 1/2 cup half and half (or use heavy cream or milk if you prefer)
Topping Ingredients:
- extra grated sharp cheddar or extra sharp cheddar cheese (optional)
- sour cream (optional)
- 8-10 strips bacon, cooked crisp and crumbled (optional)
- thinly sliced green onions (optional)
Instructions
- Peel onion and chop into small pieces.
- Cut away the leaves of the cauliflower and some of the stem, keeping the core part. Coarsely chop cauliflower into pieces.
- Turn Instant Pot or pressure cooker to SAUTE and melt the butter; then add the onion and cook 2-3 minutes.
- Then add the chopped cauliflower, canned chicken broth or chicken stock, garlic powder, and salt.
- Lock the lid, use the MANUAL setting and cook on HIGH PRESSURE for 5 minutes.
- Quick release the pressure.
- While the soup cooks, prepare the cream cheese cubes, grated sharp cheddar, and half and half. Also cook and crumble the bacon, dish up sour some sour cream and extra grated cheese, and slice the green onions for toppings.
- Check to make sure the cauliflower is very tender; then turn the Instant Pot to KEEP WARM (use simmer or low for other pressure cookers.)
- Use an immersion blender (affiliate link) blender, or food processor to puree the soup. (I highly recommend using an immersion blender to puree the soup in the pressure cooker if you have one. Be very careful with the hot liquid if you remove it to a blender or food processor to puree.)
- Check the thickness of the soup and add more stock if you want it thinner or simmer a little to reduce if it seems too thin.
- Add the grated cheese and cream cheese cubes and let them melt, then stir to combine.
- Add the half and half (or heavy cream or milk) heat through, and season with salt and fresh-ground black pepper. (Taste before you add more salt.)
- Serve hot, with grated cheese, sour cream, crumbled bacon, and green onion to add at the table
Stovetop Directions:
- Prepare ingredients as described above, but use 3 1/2 cups chicken stock for stovetop version. Use a heavy dutch-oven type pan that will hold all the ingredients.
- Heat butter or oil in the dutch oven, add the onion, cook 2-3 minutes.
- Then add the chopped cauliflower, chicken stock, garlic powder, and salt.
- Bring to a boil, then turn heat to medium-low and simmer until the cauliflower is very soft, probably 20-30 minutes.
- Puree soup as above, and check the amount of liquid. If it's too thick add a little more stock and if it seems thin, cook a few minutes more to evaporate some of the liquid.
- Turn heat to low, add the grated cheese and cream cheese cubes and let them melt, then stir to combine.
- Add the half and half (or heavy cream or milk) and heat through, and season with salt and fresh-ground black pepper. (Taste before you add more salt.)
- Serve hot, with grated cheese, sour cream, crumbled bacon, and green onion to add at the table as desired.
Notes
Equipment: I made this soup in my 6 quart Instant Pot (affiliate link). Look at the end of the recipe if you'd prefer to just make the soup in a pan on the stove.
Nutritional information doesn't include toppings since it's hard to calculate which ones and how much people will add.
This recipe was created by Kalyn and Kara, after reviewing my recipe for Low-Carb Cauliflower and Mushroom Pressure Cooker Soup with Parmesan.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 360Total Fat 27.4gSaturated Fat 15.4gUnsaturated Fat 9gCholesterol 77.6mgSodium 881mgCarbohydrates 9.7gFiber 3.4gSugar 6.8gProtein 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations. (The nutritional info for this recipe doesn't include the optional toppings.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Instant Pot Loaded Cauliflower Soup is great for low-carb or Keto diets. However if you’re strictly following the South Beach Diet you’ll want to use lower-fat dairy products, use olive oil instead of butter, and maybe limit the amount of bacon or use turkey bacon.
Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Instant Pot Cauliflower Soup was first posted in 2017. The recipe has been wildly popular on the blog and with my family and friends. It was last updated with more information in 2023.
219 Comments on “Instant Pot Loaded Cauliflower Soup”
How much frozen cauliflower would be similar to a fresh head? And would the cook time change?
TIA
I’d like to be helpful but I don’t have much experience with frozen cauliflower. Google could probably help with that. And I haven’t made it with frozen cauliflower so I can’t really tell you the cooking time, but I’m thinking it will be a little bit less.
I just made it with 3 cups of frozen cauliflower and it was the best soup I’ve ever eaten.. 😁
Thanks for that tip, glad you enjoyed it!
Made this following the directions exactly and it was soooo good.
Thanks for the nice feedback! So glad you enjoyed it!
Hi! I love this recipe, it is delicious. Has anyone tried freezing it?
Hi Erica, glad you are enjoying the soup! I don’t think it will freeze well with the cream, that tends to separate when it’s been frozen.
One thing that *might* work (although I haven’t done it) is to make the soup up to the point of adding the cream, then take out half and freeze that (adding half as much cream to the soup left in the pot.) Then when you thaw the other pot, heat it and add the rest of the cream. I’d love to know if that works if you try it.
Dangerously good. This is my go to comfort food
So glad you’re enjoying it!
This soup was absolutely delicious. I used Kerrigold white cheddar because that’s what I had. I made a double batch and Everyone wanted the recipe. Will make over and over.
Thanks for the nice feedback Mary! So glad you enjoyed it so much.
So glad you enjoyed it!
I love all of your recipes! This one is especially delicious! Thank you for sharing your knowledge and recipes.
Thank you. Not sure how I missed your comment, sorry about that!
Oh my goodness! This is SO good! I don’t hate cauliflower but I don’t fix it that often, but I will now! I added more spices – thyme, poultry seasoning, smoked salt, and oregano – and I added two 5-oz cans of ham that I chopped, and it so yummy! Thanks so much for this recipe! I got a huge head of cauliflower at Aldi for $2.49, so this is really a budget meal that will feed me several meals plus a meal for my two adult kids.
So glad you enjoyed it!
very very tasty
this soup is fabulous
recommend it
husband and kids loved it as well
5 stars
Thanks, so glad you enjoyed it!
This soup is outstanding! Being on a low carb diet I’ve missed potatoes and this soup is SO similar to Claim Jumper loaded baked potato soup – just missing the lumps of potato. Very easy and quick. I made the recipe exactly as directed except I didn’t have cheddar cheese so I subbed shredded Colby/Jack and I used frozen cauliflower florets because it was also what I had on hand. Hubby even loves it. Great addition to the rotation. Thanks so much.
My pleasure, so glad you enjoyed it!
This was perfect! Thank You.
How big is each serving?
Glad you enjoyed it. For nutritional information a serving is one-sixth of the pot of soup. I haven’t calculated it any way other than that.
I haven’t done it that way. But if you look back in the comments, there are some tips from people who have done it that way.
This soup is delicious. Thanks so much!
So glad you enjoyed it!
I am wondering if I could use cauliflower rice instead of a whole cauliflower. The stores don’t have cauliflower when I get my delivery.
Yes, I think that will work just fine, enjoy!
Folllwed recipe to a T except there is no cheddar cheese in the house. Used one cup shredded parm instead. Added the crisped bacon on top. Delish! The hubs and I had a hard time not eating it all. Seriously that good. And managed to put maybe a serving or two away for later.
So glad you enjoyed it! And good work on the improvising. We are all doing that right now.
This recipe is amazing. Just made it and even my non-keto hubby approved. SOOOOOOOOOOOOOOOOOOOOOOOOOO Good. Thanks.
So glad you enjoyed! And it’s always good when you find one the husband likes too.
I used my instant pot, but my cream cheese never melted, not even when soup was heated up in the microwave. Any tips there?
I have no idea what would cause that. The melting temperature for soft U.S. cream cheese is 130F, so certainly it should melt completely in the IP. As you can see from the comments many, many people have made it following this recipe.
Did you use regular cream cheese?
Yes, it still tasted great–just weird looking because the cream cheese chunks were kind of floating around. Maybe it’s because I bought off-brand cream cheese 😀
Surprisingly delicious and lots of flavor! This will be one of my favorite go-tos It was so easy to make! Thank you.
So glad you enjoyed!
When I calculated again, the chicken stock was definitely coming up wrong on some values. So I calculated other ingredients and used a carton of chicken stock from my cupboard as the amounts for that, then added them together. I can’t guarantee this is completely accurate either, but it seems more accurate than what the automatic calculator came up with! Thanks for catching that.
Yes, that has to be wrong. I am having help doing them so i will calculate myself and see what I get. The automatic calculator is often wrong on certain ingredients, so it’s easy to make a mistake.
No, it does not include the toppings; since I don’t know which ones and how much people will eat that’s hard to calculate. I will edit to make that more clear.
Can the leftovers be frozen?
Yes, this will freeze well.
I haven’t tried doubling this recipe so I can’t say for sure. I don’t know if it will be too full in a 6 quart Instant Pot, but be sure ingredients aren’t above the max fill line. If you’d like to try I found this info about how to double a recipe in the Instant Pot.
I just happened to buy some cauliflower today and then got this recipe in my email. I made the soup exactly as written except I didn’t have the heavy cream or milk. It was delicious. Thanks Kalyn for this amazing recipe; it’s a keeper.
This was delicious. I used Swanson chicken stock and 1/3 less fat cream cheese. Added a couple shakes of cayenne pepper at the end. Will definitely make again.
Thanks, so glad you enjoyed!
I made this today according to the recipe (stovetop method) & decided after mashing it with a potato masher to leave the texture. It was super yummy & a big hit with my husband. Super fast to make too!
So glad you enjoyed! Personally I like chunky soup so I bet I’d like that too!
Really good soup. I’ve made faux-tatoes and cauliflower rice, but this is the best low-carb cauliflower recipe that I’ve had yet. Tastes a lot like baked potato with all of the trimmings. Easy to make and a “keeper”. I will enjoy it as lunch in the coming week. Personally, I like a little black pepper on top (some things I keep traditional ;-)…). It’s also one of those recipes that you could probably double if you have a lot of people to feed… they won’t realize it’s “diet food”, lol… except for missing the “carb coma” later…
Glad you enjoyed!
I made this soup today, I just happen to have all the ingredients since I’m doing keto, my girlfriends boys hate everything, they smelled the soup progress, and asked for some….SCORE!!!!!!!
I absolutely love hearing that!
I absolutely LOVE this soup and have made it many times. I’d like to make a batch for a friend, so can you freeze this soup?
I think it will freeze, but sadly I have never had any left over to try freezing so I can’t say for sure. If you try it I’d love to hear how it goes.
Love to have low carb soups or meal recipes
Glad you like it; I am a big soup fan!
Excellent recipe with no hint that it is actually cauliflower. I used frozen cauliflower and increased IP time to 7 minute. Other than that, I followed the recipe as written. Thank you!
So glad you enjoyed it and glad to hear how it worked with frozen cauliflower!
Hi Kimberly,
Was the cauliflower frozen when you placed in the pot, or did you steam ahead of time?
If you go back and look at earlier comments a number of people have posted what they think it is.
I made your cauliflower soup for the first time but I made it in a crockpot instead. I sauteed the onions in butter then put it in the crockpot with the cauliflower , broth, garlic powder and salt. I also added a frozen chicken breast and cooked on high for 2 hours. I removed the chicken and blended the soup until creamy. I put the chicken back in the pot and cooked on low for 2 hrs. I then removed the chicken and shredded it. I put the cream cheese, shredded cheese, heavy cream and half of the soup into the blender and blended thoroughly. I put the soup back in the pot and added a half can of diced green chilies and cooked on low for 1/2 hr. It was soooooo good. My husband and mother-in-law had a second helping. I will make sure I make a double batch next time!!
Sounds good to me! Thanks for sharing how you did it in the CrockPot!
This was so fricking FANTASTIC! It wowwed my whole family. My non-keto brother poured it over his baked potato! It’s definitely going to be a winter staple in our house!
How fun hearing that; glad you enjoyed it!
Thank you so much for sharing this wonderful recipe!
Glad you like it!
Made this tonight ..easy and awesome!
So glad you liked it!
Looks like an amazing recipe! I want to make it tonight and see if I can fool my boyfriend into thinking it’s the “real deal” of potato soup.
Only problem is that I do not have an immersion blender or even a regular blender. But I have a hand mixer. Do you think that could work?
Sorry, but I don’t think a hand mixer will work. You need something you can cover with a lid so the hot soup doesn’t go flying everywhere.
You could probably make a chunkier version mashing it with an old-fashioned potato masher if you have that.
This is a wonderful recipe. The only change I make is that I sauté the bacon in the my instant pot before the garlic and onions and use the grease instead of butter as a base. It’s wonderful and delicious each time. Thank you!
So glad you have enjoyed it; sounds like a good idea!
This spup is amazing! Thank you for the recipe!
So glad you’re enjoying it!
I always enjoy eating soup. It’s warm and very filing. I’ve never had a cauliflower soup before but this one looks delicious. I’m definitely trying this one. Thanks for sharing!
Glad you like it!
Sorry you feel that way. Many thousands of people per day use the recipes so I guess some people are ableist to make it work. But unfortunately I can’t snap my fingers and have that information.
More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
Can you use frozen cauliflower. If so, would there need to be any changes in instruction. Just curious is you have done this.
I haven’t made it with frozen cauliflower but the cooking time will definitely less. Scroll through the comments and there might be people who have made it that way.
This was amazing. If you are hesitant to try this, please just make it. I do like Cauliflower, but this really gave me a baked potato soup fix. Thanks for the recipe!
Thanks, so glad you liked it!
I have made a few cauliflower soup recipes and this one is the absolute best! The seasoning, texture and creaminess is spot on!! It’s SO good! This is now my go to recipe!
So glad you like it; thanks for the nice feedback!
Can this be frozen ? I meal prep and freeze a lot of my meals.
I haven’t frozen it, I never have any left! But I think it will freeze just fine.
I love soup, especially during the cold weather. My daughter, though, loves it the whole year round. I’e taken note of this recipe and will try this tonight. Thanks!
Hope you enjoy; this soup has a lot of fans!
Made this last night. It was delicious! I did not add any bacon. Even my husband ate it and he doesn’t like cauliflower!
So glad you liked it! And I love that this soup can win over some cauliflower avoiders!
I try internet recipes all the time and I don’t think I’ve ever left a review, but this was so fantastic that I had to. Thanks so much for this wonderful recipe!
Thanks Jodi, so glad you liked it!
Just made this and it was a huge hit with the entire family!! Excellent flavors!
So glad it was a hit!
Can’t wait to try it!!
This was amazing! Definitely a keeper. I doubled the recipe and used the extra sharp cheddar as you recommended. I don’t think my husband knew there was cauliflower in it! He’s lost 50 pounds doing low carb.
Thanks Carol, so glad to hear you both enjoyed it!
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. I have over 2000 recipes here and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.
BTW, if you scroll through the comments a couple of people have calculated it and came up with slightly different results.
This looks delicious. I am going to make this soup today. What brand cream cheese you used for this?
I think any brand will be fine. I probably bought the in-store brand!
Great recipe! I substituted broccoli for the cauliflower….so yummy! Thanks!
Interesting idea. I think I will have to try that!
Love love love this recipe! Making it all of the time now lol Thank you for posting such a great, low carb recipe 🙂
So glad you’re enjoying it!
Oh my word this soup was incredible!! I didn’t make any changes to the recipe and we ate nearly the whole batch!! This meal was the first thing I made in my new instant pot and I will certainly make this again. We are calling it keto faux-tato soup LOL Thank you so much for sharing this easy, delicious recipe!
Hi Stacy, so glad you enjoyed it!
Hi!
I tried this today, it was a very nice and simple recipe. I added some smoked paprika to mine as well. Regarding the nutrition info, I always create the recipe in “my fitness pal” based on the ingredients I use/add/adjust and also depends on how many servings you split into. Seems to get close enough nutrition info for my liking 🙂
Turned out to be 6 smaller servings for me. I agree if making for a family then maybe doubling the recipe would be a good idea. But as I just made this for myself, it was more than enough! (And very rich and filling).
Oh also, I am NEW to the IP and doubling would be too intimidating for me 🙂
Thanks!
L
Glad you enjoyed it! And also I appreciate people who are able to figure out what they need for nutritional information! If ONLY I had unlimited time I could calculate that for every recipe, but of course that’s not the case.
It’s kind of hard for me to answer because (obviously) things don’t taste the same to different people. And I like cauliflower quite a bit, so maybe I am not the person to ask. But I would say that the cauliflower taste is definitely in the background here, with all the flavor from bacon, cheese, and sour cream. If you try it, I’d love to know what you think.
This looks amazing I will be sure I make this week now the kids are back in school.
Thanks, hope you enjoy!
We made it and loved it so much. Even my 2 year old niece loved it! We added diced ham to the soup as well! Thank you so much!
So glad you enjoyed it! I like the idea of adding ham!
Recipe looks amazing! Thanks for the share!
I just bought 3 qt Insta Pot. I love the ingredients and the feedback is positive. But do I need to cut the recipe in half since you made it in a 6 qt?
Inside the pressure cooked there is a “maximum fill” line that shows how full the pressure cooker can be. I’m guessing you might be able to make 2/3 of this recipe before the pressure cooker would be too full, but probably not the full amount. But I don’t know for sure without trying it in a smaller pressure cooker.
Kalyn – I made this recipe for my family tonight. Wow, thank you! It was fabulous! We loved it!
So happy you liked it!
I just made this with half the cream cheese and almond milk instead of the cream and it was delicious! My husband said it was “amazing”. This is a winner!
Love that idea for people who want a lighter soup! So glad you’re enjoying it!
I love that you get right into the recipe. To me there’s nothing more tiring than five paragraphs of mind numbing fluff before the recipe is mentioned. Thanks!
Thanks, I am definitely NOT a fan of that blogging style either!
Wondering if you have to blend the cauliflower to thicken, or if you can leave the cauliflower whole like a normal potato soup
I suppose you can keep it whole, but the broth of the soup will be pretty thin. You could scoop out some cauliflower and blend some.Then put the whole pieces back in for a more chunky texture.
This soup was out of this world delicious!!!! I don’t know why I waited so long to make it. Simple ingredients, amazing taste. I forgot to add the heavy cream and it was still so good! Thank you!
So glad you enjoyed it!
This looks totally yummy! I’m making this tomorrow!
I appreciate the effort Danielle went to. However the nutritional info in Yummly is much different, which illustrates perfectly why I feel it’s so hard to calculate it accurately.
If you put it through MyFitnessPal recipe maker, it comes out different, approx 9g Net carbs….
– So I guess it depends what you calculate it with. – here’s what it came out to below, with a bit more chicken stock (concentrate), and gloved garlic.
calories 506 (based on 4 servings)
Total Fat 39 g
Saturated Fat 17 g
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 83 mg
Sodium 1157 mg
Potassium 490 mg
Total Carbohydrate 13 g
Dietary Fiber 4 g
Sugars 6 g
Protein 15 g 29 %
Vitamin A 19 %
Vitamin C 119 %
Calcium 25 %
Iron 6 %
It won’t let me leave a reply under Danielle’s reply below, but this does illustrate perfectly why I am not anxious to start down the road of calculating nutritional information for more than 2,000 recipes on the site! Often I feel the Yummly information seems pretty close, but they are definitely not always accurate either. I don’t mind at all if people who take the time to calculate want to leave them here, but I can’t guarantee that any of them are accurate.
Just made thia in my instant pot…omg omg omg so good..
Thank you for aharing
Thanks; so glad you liked it!
This soup was delicious! Made it as directed, no changes needed. My whole family loved it, even my daughter who snubs veggies!
So glad you enjoyed it!
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.
I believe the nutrition information through Yummly might be listing nutrition info for the whole recipe and not an individual serving otherwise this recipe would definitely NOT qualify as low carb which would be very disappointing as this recipe has become a family and friend favorite.
I agree that the Yummly information doesn’t seem accurate for this one. If you scroll through the comments there are a few readers who have shared the information they calculated. You can use cream instead of half and half if you want even less carbs.
I am planning to try this recipe but instead of using my instant pot I’m going to try making it in my vitamix.
How?
Saute onion on stove add to vitamix add the ingredients in step 2 and run until hot. Add in items from step 3 and run a few seconds to combine and serve.
I’ll do my best to return with how it turned out if it works well perhaps Kalyn can add the instructions for a vitamix as well.
Interesting idea. I wouldn’t feel comfortable putting Vitamix instructions in my recipe (since I have never used a Vitamix) but I would love it if you come back and share them in a comment if it works!
I’m interested! I was thinking the same thing with my vitamix!
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.
This soup is awesome!!! My family asked when are we making this again. Thank you.
That makes me so happy to hear that!
Hi everyone. I’d really like to ‘hear’ more from the people that have actually made this dish, What if anything they would change…opinions after making the dish as well as any other of Kalyn’s fab recipes.
I would love it too if people left more of that type of feedback!
Hi!!! I just started a low Carb Diet and I’m in love with this recipe but I have Lymphocitic Colitis and can not have garlic or onion. What do you recommend for substitution? I can not have onion or garlic seasoning or anything with onion or garlic in it. Thanks so much for any help!!!
Sorry to hear that, but I’m afraid I don’t have any ideas of how to get that flavor without using garlic or onion.
This was amazing I had not chicken only beef or was still perfect….even my anti keto hubby loved it woohoo…thanks for sharing !!
*had no chicken stock
So glad you enjoyed it! Good to know it worked with beef stock.
Does the recipe and directions remain the same with a soup pot on top of the stove?
Stovetop directions are in the recipe, right after the Instant Pot directions (inside the box with the actual recipe!)
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.
Delicious! Made it for dinner tonight. This is the best cauliflower-sub-for-potato recipe I’ve tried. I prepared in a large stockpot. Drained the cauliflower before putting it in the food processor. (Couldn’t find my immersion blender.) Saved the stock and added it a little at a time after pureeing until I had the consistency I wanted. Thank you for sharing!
So glad you liked it!
This soup was so tasty. I have to admit I had my doubts when it was cooking in pressure cooker. It smelled so bad. I think everyone was afraid to taste it. I gave a bowl of plain soup to my DH. He said it was so good he didn’t want the toppings. I took it and added all but the sour cream and gave it back to him. He said it was amazing. Thank you for all your delicious recipes.
Glad you enjoyed it. Interesting, I didn’t even notice the smell!
This soup is AWESOME! I made it exactly the way it is directed. Thanks for such a easy great tasting recipe.
So glad you liked it!
Unfortunately Yummly is not always accurate, which illustrates perfectly why I don’t want to try to calculate nutritional information. But I seriously can’t imagine it’s that high.
Excellent! This was my first recipe with my Instant Pot and it is delicious!
Glad you enjoyed it!
Can you freeze???
I am guessing you can but I haven’t ever had any left to try it! Love to hear how it works if you do.
Made it tonight. So good! Thank you. I’ll post a pic and link to your recipe on my instagram
@cynikalkat
Thanks for the Instagram shout-out! Glad you enjoyed it!
I made this for me and my husband and he was astounded that it wasn’t potatoes! This is so delicious!
So glad you enjoyed it!
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Loved this soup! Honestly, the best soup I’ve had in many years!
So glad you enjoyed it!
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I am a cream cheese-a-holic! I ended up using a whole pack of cream cheese. So creamy! It gave me an idea for a future recipe. Thank you for sharing!
So glad you enjoyed it!
This soup is delicious ….I did use the frozen riced cauliflower I used 6 cups and it worked out perfectly….I used the cooking time as stated in the recipe….Thank you for a great low carb recipe. Oh and I used Smoked Gouda because thats what I had…
Thanks Donna, good to know it will work!
Hello, can you use the frozen riced cauliflower?
I haven’t tried that, but I’m guessing it will work. Not sure how much riced cauliflower is equal to a large head of cauliflower though. Maybe about 4 cups, since there’s no air spaces compared to a cup of chopped cauliflower. I’d love to hear how this works if you try it. I think you might not even need to puree with the riced cauliflower!
I did use frozen riced cauliflower….threw it in frozen….used 6 cups it worked great…used the same 5 minute cook time.
I made it this way too. About 7c cauliflower rice. After i finished I Realizd i forgot the milk or half n half. Still amazing.
I love you guys testing variations for me!
This is SO yummy! I decided to brown the bacon in the pot so I could have the additional flavor from the bacon fat to sauté the veggies in….a great comforting pot of soup! Thanks!
OMG, you are brilliant! Now I’m wondering why I didn’t think of that. So glad you enjoyed it!
Wow! Made this soup exactly as written. So good and so flavourful!
So glad you enjoyed it; thanks for taking time to tell me!
Made a 1/2 batch of the recipe as directed (with milk) on the stove top and pureed it my my Vitamix before transferring back to stovetop. It was really good! Very easy to make and the directions are easily followed.
Very similar flavor profile to potato soup but with a better, silky texture (I like cauliflower 100xs more than potatoes anyway). Thanks for the new recipe-it’s being added to my rotation!
Thanks for sharing how you did it with the Vitamix; so glad you enjoyed it!
All of your recipes look so yummy! Thank you for explaining the steps in detail! Thank you for sharing this recipe!
Thanks, glad you like it!
Have you trie freezing this?
I have an upcoming procedure and need soft foods. I was hoping to be able to freeze and thaw out when I needed it!
Thank you!
I really think it will freeze, but I haven’t tried it. Would love to hear how it works if you try it. And good luck with the procedure!
Did you freeze it and if so, was it ok?
I do not have an instant pot or a pressure cooker,but I do have a vitamix blender and this recipe was awesome cooked in my vitamix blender.
Great to hear that. I don’t have a Vitamix, but I’ve heard good things about them.
How did you modify the recipe cook time (and ingredient wise if you did since onion and garlic can overpower with a Vitamix)? I love cauliflower and my Vitamix and want to use it more!
We made this tonight and it was amazing! Thank you so much.
So glad you liked it!
My hubby and I are camping in MI right now and I've saved this recipe to try on this trip! It's cool outside and today is a good day for soup! It's in my IP right now…cannot wait to have it soon!
I love the idea of camping with the Instant Pot, hope you enjoy!
I just discovered your site, and find so many recipes that I want to try out, thank you so much. I do have a question here, can I use heavy cream instead of the half&half, because I never use this, and I always have heavy cream in my fridge.
Glad you like the recipes! I haven't made this with heavy cream, but I can't imagine why it would not work!
Quick question… when you say quick release the pressure, do you mean to cook and then quick release or have it on the quick release setting while it cooks? Newbie IP user here ???
AnnMarie, you always have the lid locked to prevent steam from escaping when you pressure cook. Quick release means that once the time is up and the Instant Pot has counted back to zero time left, you move the steam valve to open so the pressure can quickly come down. (Use a wooden spoon or something to keep from burning yourself) Here's a good post from my friend Barbara about the difference between Natural Pressure Release and Quick Release.
BTW, hope you enjoy AnnMarie!
Ah yes, that makes sense, can't really pressure cook with an open steam valve! LOL! Didn't really think that one through before I asked my question. Thanks for the reply! I'm making this tonight 🙂
Has anyone tried it with frozen cauliflower instead of fresh? It is hard to get fresh cauliflower this time of year that is affordable…
It might work with frozen cauliflower but I am not able to tell you how to adapt the recipe, since I haven't tried it that way. Let me know what you think if you try it.
I'm so glad I followed your advice to make a double batch. So, so good!
So glad you liked it Monica!
Just visited your website. Nice healthy food. I usually look to whitefish for low carb diets, but your suggestions are great. Thank you for sharing.
Glad you like the site!
Will made it tomorrow for dinner, It looks and sounds good!
Hope you like it Alma!
Thanks for share the recipes. I want to try it..
Hope you enjoy!
Hi Em, so glad you are enjoying the recipes! The YUM button is at the top of the post, in the row of buttons that starts with Pinterest. I think you might have to sign up at Yummly.com (or maybe it will prompt you to sign up the first time you click it.) I will warn you that the Yummly nutritional info isn't always 100% correct, but usually it's good.
Even though it's cauliflower (not my favorite!), I have to try any soup that has this much cheese. And I love to use my Instant Pot, so thanks for creating a recipe for it.
Lydia, try really sharp cheddar!
I must just be missing it, but how much half and half?
Oops, I guess that is what happens on a day I try to quickly write up a recipe while I'm getting ready for a Superbowl Party. So Sorry, should be 1/2 cup. I will fix right now!