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prep time
10 min
cook time
30 min
ready time
40 min
Keto Instant Pot Creamy Cauliflower Soup
Creamy cauliflower soup is easy to make in the Instant Pot. Butter is used to sauté diced white onion to which cream cheese and vegetable broth are added. Heavy cream is added along with cauliflower florets. Then everything is cooked together and pureed until smooth and creamy. You can top the final soup bowls with freshly chopped chives and freshly cracked black pepper. You will love this low carb vegetarian Instant Pot soup recipe! Despite the cream, this soup is light and refreshing.
What can I substitute for the cream?
If you want to substitute the cream for a non-dairy counterpart, consider coconut cream or cashew milk. If you decide to use non-dairy milk, consider adding 1 tsp of xanthan gum to help to thicken the soup.
What is the best way to puree the soup?
You can use a high-speed blender or a stick blender to puree the soup. I prefer to use a stick blender because you can puree the soup directly in the Instant Pot.
Is this soup Paleo?
No, due to the addition of dairy, this soup is not Paleo. To make this soup Paleo, consider swapping the butter for ghee. The cream cheese and heavy cream for coconut cream. The soup will be on the thinner side due to the cream cheese being taken out, so thicken the soup with a Paleo-friendly thickener like arrowroot.
Serving suggestions
To make the ultimate pairing, consider serving this soup with our Keto Vegetarian Mushroom Spinach Quiche:
https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:39804f4c-280b-7836-e27b-920b6d9d40ec
Net Carbs
4.5 g
Fiber
1.7 g
Total Carbs
6.3 g
Protein
3.9 g
Fats
23.1 g
240 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
1 tbsp
White onion
0.25 large
Cream cheese
4 oz
Vegetable broth, bouillon or consomme
14 fl oz
Whipping cream, extra heavy/gourmet, not whipped
1 cup
Water
1 cup
Salt, sea salt
0.5 tsp
Cauliflower
15 oz
Chives
1 tbsp
Black pepper
0.13 tsp
Recipe Steps
steps 4
40 min
Step 1
Preheat an Instant Pot on the Saute setting until it says HOT. Add in butter and swirl it around with a spoon to coat. Add in the diced white onion and cook until the onion is translucent, about 30 seconds to 1 minute. Add a pinch of salt and stir well.Step 2
Add in the cream cheese and the vegetable broth. Use a whisk to combine the cream cheese into the broth. Make sure the cream cheese is completely melted before adding the rest of the ingredients.Step 3
Add in the heavy cream, water, pink sea salt, and cauliflower florets. Set the Instant Pot on high pressure for 2 minutes, making sure the vent is sealed.Step 4
Once the time has passed, release the pressure. Remove the lid and puree the soup using a stick blender. Alternatively, you can transfer the hot soup to a blender. Be sure to use a towel placed on top of the blender lid to ensure the hot contents do not splash out. Taste the soup and adjust adding more salt if desired. Top the finished soup with chopped chives and freshly cracked pepper.
Comments
Vicki 5 days ago
I added bacon and garlic powder. So good! Even my picky eater hubby liked it!
FantasticAvocado221299 3 months ago
I agree with others. This soup is delicious and would make a great base for other soups and sauces.
Katrina84 7 months ago
Really delicious. Makes a great base for so many other soups and cream based sauces. Easy and fast. Thank you.
V 8 months ago
Made this tonight! It was a huge hit, very flavorful. I added bacon.
ExcellentKale509581 8 months ago
This was really really good. I did use an entire head of cauliflower (just florets), added a tsp or so of garlic powder, and finally, bacon and cheese (since others mentioned potato soup taste). Perfect! Will definitely make again
irenepk 8 months ago
Soooo good! I added garlic salt.
PropitiousRadish992454 10 months ago
For the cauliflower measurement, would you say 15 oz is equal to one head of cauliflower? Do you have to use only the florets or can the stem be added too?
Vicki 5 days ago
I used a whole head which was about 16 oz of florets. . I saved the stems to cut up to put in a salad. 😃
ExcellentAvocado778259 a year ago
I made this last night be remixed the recipe a little. I used garlic parm butter, blended in shredded parm, coconut cream, roasted the cauliflower, and added cumin. Bomb!!!
RousingCauliflower551797 a year ago
I threw frozen cauliflower rice, butter, onion and half cup of water in a regular pot and cooked till everything was hot. Then i put it in the blender with the other ingredients and blended. Took only 15 minutes. Excellent!
Jody a year ago
Delicious, filling and versatile. Added a touch of garlic salt before blending. Extra sprinkle of salt, chives and shredded chedder just before serve,, muahhh.
PressIntoHealth a year ago
Can’t wait to try this! 😋
SuperAvocado472708 2 years ago
Has any one made this lower in calories with another type of milk?
GorgeousCauliflower272119 2 years ago
I cant have tons of milk so I would either take it out completely or substitute with coconut milk, coconut cream or just thicken it with a slurry of water and corn starch. I've used potatoes to thicken a vegan tomato soup.
recipewriter 2 years ago
Yes, please feel free to substitute the heavy cream for cashew milk or almond milk. Also, if you can handle the amount of carbs, you can always use reduced fat milk.
AwesomeArugula750726 3 years ago
Oh wow — this is a recipe to keep forever. Had to sub some half n half for some of the heavy cream but I can only imagine it’s even better with the proper ration of HC. Really nice potato soup replacement
recipewriter 2 years ago
Thank you so much! Also, thank you for your review! I am glad you loved it!
TMC 3 years ago
Delicious and so easy to make.
recipewriter 2 years ago
Thank you for your review!
Heather 3 years ago
Amazing flavours. I did add a little roasted garlic to the soup. This is a keeper and so easy to put together.
recipewriter 2 years ago
That would be an amazing addition! Thank you for your review :)
UnbelievableCauliflower529503 3 years ago
Easy to make and tasty!
MarvellousKetone783361 3 years ago
This soup is a great tasting soup by itself with salt and black pepper. It also works as a great base. Last night we had it for dinner and added fresh cooked crab and Parmesan cheese. For lunch I added chicken andouille sausage (from Costco) and Parmesan. I will definitely make it again!!
recipewriter 2 years ago
I am so glad you loved it!