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Loaded cauliflower soup (Instant Pot or stovetop)
  • CourseDinner
  • CuisineSoups
Servings Prep Time
4Servings 10minutes
Cook Time
15minutes
Servings Prep Time
4Servings 10minutes
Cook Time
15minutes
Ingredients
Instructions
Instant Pot
  1. 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.
  2. 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, 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.
  3. 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. (I used pre-cooked bacon that I crisped in the microwave and blotted off the extra fat.)
  4. 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, 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.)
  5. 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.
  6. Add the grated cheese and cream cheese cubes and let them melt, then stir to combine. Add the half and half, 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
  1. 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.
  2. 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.
  3. 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, 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.
  4. Makes 4 servings, macros do not include optional toppings, so those will need to be added to MFP when you are tracking.
Recipe Notes
Nutrition Facts
Loaded cauliflower soup (Instant Pot or stovetop)
Amount Per Serving
Calories 552 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 29g 145%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 143mg 48%
Sodium 1631mg 68%
Potassium 683mg 20%
Total Carbohydrates 16g 5%
Dietary Fiber 6g 24%
Sugars 7g
Protein 22g 44%
Vitamin A 31%
Vitamin C 164%
Calcium 50%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.