This post may contain affiliate links. Please read my disclosure.
This Instant Pot Cauliflower soup is perfectly creamy and delicious, packed full of smoky bacon flavor, and comes together in less than 30 minutes in just one pot!
I mean who can complain about a wonderfully creamy and fulfilling soup that comes together in just one pot. Meaning just one pot to wash. Minimal clean up.
It's the perfect dinner. Serve this Instant Pot Cauliflower Soup with these simple Roasted Leeks, Broiled Tomatoes, Baked Parsnip Fries or Sauteed Broccolini for a whole meal.
A smoky, bacon flavor, umami packed anchovies and sauteed leeks add the most incredible flavor to the tender cauliflower. This is some seriously good soup guys. It makes me have special feelings for my Instant Pot.
While rich and creamy, it's also light enough to be serve with this Creamy Pesto Chicken, Linguine with Clams, or this super yummy whole roasted Moroccan Chicken.
Check out the Instant Pot cauliflower soup story!
Ingredients
Fresh or frozen cauliflower can be used in this recipe. I find they both work equally well.
Anchovies are used to add a deep, umami flavor to the soup. If you think you don't like anchovies, just try it - they are incredible used in this recipe - you won't even know they are there. Buy anchovies.
A good chicken stock or this homemade Chicken Bone Broth is important to ensure flavor and richness,
True to many of my other recipes, bacon is also a key flavoring ingredient. It adds a nice smoky flavor and some texture to the soup.
A full list of the ingredients is included in the recipe card at the bottom of the post.
Step By Step Instructions
Cut the cauliflower in small pieces (if using fresh).
Heat the olive oil in the Instant Pot on the saute setting and add the leeks and garlic. Cook for about 3-5 minutes, until they start to soften.
Add the remaining ingredients, except the cream and garnishes, and set the Instant Pot to pressure cook on high for 9 minutes.
Use the quick release to release the pressure. Use an immersion blender to blend until the soup uniform.
Turn the Instant Pot to the saute setting and add the cream; bring to a simmer.
Turn the Instant Pot off and serve the soup in bowls topped with crumbled bacon, shredded Parmesan cheese and green onions. Also, see below for some additional topping ideas.
Related: Instant Pot Cauliflower and Air Fryer Cauliflower
Topping Ideas
- Shredded cheddar
- Crumbled bacon
- Sour cream
- Chives
- Fried garlic
- Sprinkle with chili powder or cayenne pepper
- Drizzle with Chimichurri Sauce
- Croutons
Expert Tips
- If you don't have an immersion blender, you can use a regular blender. Remove the soup from the heat and let it cool for a few minutes. Blend in batches and place back in the Instant Pot.
- Substitute the bacon with ham, prosciutto or any smoked meat.
- Substitute bacon grease for the olive oil.
- Add ⅛ a teaspoon of chili powder or cayenne pepper for some additional heat.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour the mixture into the soup while stirring. It should thicken after a few seconds. Add more if necessary.
- Replace the chicken stock with vegetable stock and cream with coconut milk (and omit the anchovies) to make it vegan.
You may also want to try this Instant Pot pumpkin soup or this Instant Pot tomato soup for another veggies inspired soup that can be made vegan.
Did you make this recipe? Rate it and leave a comment to let me know how it turned out!
Instant Pot Cauliflower Soup
Ingredients
- 2 pounds fresh cauliflower
- 1 tablespoon olive oil
- 2 garlic cloves chopped
- 1 leek white part chopped
- 4 anchovies
- 3 cups chicken stock bone broth
- ½ teaspoon crushed red pepper
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- ½ cup cream
- 4 pieces cooked and crumbled bacon garnish
- 1 cup shredded Parmesan cheese garnish
- ½ cup sliced green onions garnish
Instructions
- Cut the cauliflower in small pieces (if using fresh).
- Heat the olive oil in the Instant Pot on the saute setting and add the leeks and garlic. Cook for about 3-5 minutes, until they start to soften.
- Add the remaining ingredients, except the cream and garnishments, and set the Instant Pot to pressure cook on high for 9 minutes.
- Use the quick release to release the pressure. Use an immersion blender to blend until the soup uniform.
- Turn the Instant Pot to the saute setting and add the cream in; bring to a simmer.
- Turn the Instant Pot off and serve with shredded Parmesan cheese, crumbled bacon and green onions.
Expert Tips:
- If you don't have an immersion blender, you can use a regular blender. Remove the soup from the heat and let it cool for a few minutes. Blend in batches and place back in the Instant Pot.
- Substitute the bacon with ham, prosciutto or any smoked meat.
- Substitute bacon grease for the olive oil.
- Add ⅛ a teaspoon of chili powder or cayenne pepper for some additional heat.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour the mixture into the soup while stirring. It should thicken after a few seconds. Add more if necessary.
- Replace the chicken stock with vegetable stock and cream with coconut milk (and omit the anchovies) to make it vegan.
Nutrition
