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Instant Pot Cauliflower and Cheese Soup

I could just eat myself silly with a gallon of this amazing Instant Pot Cauliflower and Cheese Soup. Not kidding. So flavorful--less carbs than potato soup and not as broccoli as broccoli cheese soup. Best. Of. Everything. 

Ingredients

  • 2 large head cauliflower cleaned and cut up
  • 1 large onion diced
  • 2 celery stalks diced
  • 1 large can 48 oz chicken stock (about 6 cups)
  • 1/2 tsp cumin
  • 1/2 tsp Worcestershire sauce
  • 1 cup heavy cream
  • 2 cups shredded mozzarella cheese
  • kosher salt and black pepper to taste

Instructions

  1. Put first 4 ingredients in crockpot.
  2. Set Instant Pot to High Pressure, cover and cook for 8 minutes.
  3. Quick Release
  4. Use an immersion blender to puree the mixture in the Instant Pot, or remove mixture to blender and blend until smooth.
  5. When mixture is smooth, add the cumin, Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted. Taste and season with salt and pepper as needed.

Recipe Notes

You may use this recipe for any creamy cheese and vegetable soup by substituting another vegetable for the cauliflower - such as broccoli. You can also make it vegetarian by substituting vegetable broth for the chicken broth.