This creamy cauliflower soup is rich and satisfying, and it takes only a few short minutes to make in your Instant Pot! Low carb comfort food at its finest.
Best. Dang. Soup. I. Have. Ever. Made.
Is that an exaggeration? Possibly but in the moment, I really thought it was the best soup I had ever made. So creamy, so velvety, so full of awesome low carb flavour. So ridiculously comforting. Especially given that spring seems to have gone missing and we are back into winter. This was the perfect keto comfort food on a chilly, blustery Friday night when all we wanted to do was curl up and watch a movie. And that’s exactly what we did.
This recipe is actually destined for yet another cookbook. Oh yes, I am that crazy. Said cookbook has not been announced yet but you know I will shout it from the rooftops when the time comes. Let’s just say this mystery keto book is all about the warm and cozy comfort food. But this soup was so good, I really couldn’t wait to share it. Not sure my publisher would agree with me so shhhhhh.
Moving on…
Cauliflower Soup Recipe
What’s so great about this soup? Well, for one it has bacon, as any good “loaded” soup should. And the bacon is crisped right in the Instant Pot so that when you move on to the next step, you are cooking all your veggies in that luscious bacon fat. Which gives the soup an almost velvety flavour when it’s done. Although I have never eaten velvet, velvety is the best way I can think to describe this flavour. Just go with it.
Also, in true Instant Pot fashion, the cauliflower takes a few short minutes to cook. You are on your way to blending it up before you can say Jack Robinson. No, I don’t know what that means either, it’s just a standard turn of phrase indicating something that happens quickly. Yes, really. Go look it up.
And then you add sour cream and shredded monterey jack or cheddar for an incredibly rich, satisfying soup. It’s thick and delicious, and it warms you right down to your toes. Topped with bacon, a little more cheese and a little green onion and you are in soupy comfort-y heaven. It’s like a warm blanket on a cold day.
Want more Instant Pot ideas? Try this Instant Pot Leek Soup (sub out the potatoes for turnips or radish!).
This creamy keto cauliflower soup is rich and satisfying, and it takes only a few short minutes to make in your Instant Pot! Low carb comfort food at its finest.
- 6 slices bacon chopped
- 1/4 cup chopped onion
- 1 stalk celery chopped
- 2 cloves garlic minced
- Salt and pepper
- 3 cups chicken broth
- 1 head cauliflower cut into florets
- 3/4 cup sour cream
- 1 1/2 cups shredded Monterey Jack or Cheddar divided
- 1 green onion
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Place the chopped bacon in the Instant Pot and turn on the sauté function. Cook the bacon, stirring frequently, until crisp. Remove to a paper towel lined plate, leaving as much of the bacon fat in the pot as possible.
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Add the onion, celery, and garlic and season with salt and pepper. Cook until softened, about 4 minutes. Turn off the sauté function.
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Add the chicken broth to deglaze the pan, then add the cauliflower. Lock the lid onto the pot and make sure the vent is sealed. Set the manual function on high for 5 minutes (it will take 5 to 10 minutes to come up to pressure).
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When the timer goes off, let the pressure release naturally for 10 minutes before opening the vent. Remove the lid and stir in the sour cream and 1 cup of the shredded cheese. Blend with an immersion blender until smooth or transfer to a full size blender or food processor.
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Serve the soup topped with the remaining cheese, the bacon, and the green onion.
If you would prefer to make this on your stove top, follow the instructions for sautéing the vegetables in a large pot over medium heat. Add the broth and cauliflower as instructed and cook for 30 minutes, until the cauliflower is tender. Proceed with the remaining steps, as directed.
Dee says
I will definitely try this. But I think I will use smoked cheddar – DJFoodie got us hooked on smoked cheddar.
Carolyn says
Hey, smoked cheddar is where it’s at! 😉
Karel says
Impeccable timing! I’d washed a head of cauliflower and had decided between two soup recipes when this one came through my Feedly account. I made it tonight and it is absolutely the best cauliflower soup recipe yet. Definitely a keeper. Easily five stars for taste, but it was also fast and easy. TRY IT! I followed the recipe exactly, and served it with keto Black Pepper Biscuits.
Robin says
I’ve made this a couple times! Next time I plan to cook some extra cauliflower florets on the stove so I can add them back into the finished product – I kind of like to have some chunks in my soup. 😁 Delicious recipe, thanks.
Dawn says
Smoked cheddar huh? Maybe I should try it. I wonder how smoked Gouda would be instead…
Danielle Coonerty says
With Winter about to start in Australia, I can’t wait to try this. I think the smoked cheddar addition would also lift it to another level.
Sandie says
This was fantastic! Bolt my husband and I loved it. It was easy and quick to make. Thanks so much for all your work.
Carolyn says
So glad you liked it!
Jessa says
This looks so easy yet completely yummy! I’m still getting used to using my instant pot and I definitely want to try this!
Debbie Hilliard says
Delicious & Nutritious! We had an unexpected cold front come in today – a week after Easter – and this soup was perfect for a cold rainy day. I made it exactly by the recipe and used sharp cheddar cheese because it was what I had on hand and I wouldn’t change anything – unless I wanted to experiment with different cheeses. Your recipes never let me down!
Carolyn says
Wonderful to hear!
Jenn says
This never happens to me! I made something extremely similar to this this winter for my granddad who was in decline and not eating well. Used half chicken stock and half heavy cream, with a splash of wine- but no sour cream- otherwise, darn near exactly the same. And I used smoked cheddar which is quite funny after all the above comments. I was able to vitamix it into a thick delightful soup and the man ate three bowls and proclaimed it “wonderful”. Which from the stern and ailing culinary patriarch of a family of chefs is no small feat to achieve. Great work! I can’t wait to try yours, I think the sour cream is going to be sooo good in there. Very twice baked. Yum! Thanks for a dynamite recipe!
Carolyn says
Well, loaded cauli soup is not an unusual recipe so it’s not surprising we came to similar ideas!
Jen says
O oooo, this looks and sounds amazing! Similar to a loaded potato soup I used to make with WAY less carbs, saving for sure!
Joanna says
I made this on the stove and it was sooooo good. Thank you!!
Dee says
I’ve made this twice now! First I did follow the recipe exactly – Absolutely wonderful! Then I made it with the smoked cheddar – Absolutley Fabulous! I had one bowl left over and I added diced chicken to it – Soooo
Goooood! Next I’m going to do smoked Swiss! Thank you so much for this recipe. P.s. Non-low carb hubby inhaled this. Winner!
Carolyn says
Hooray! Have fun with the cheeses!
Macy says
This is creamy goodness in a bowl when you need a little comfort food! My non low carb husband enjoys it too.
Samantha Schwind says
This may be the most divine thing I’ve ever made/tasted. I made a critical error and forgot to remove the bacon after sautéing before I added the veggies. Never fear, once it was ready to blend up, all that delicousness just came together perfectly. I used mozzarella because that’s all I had and I cracked a lot of black pepper onto the final product. So good! Thank you so much for sharing your recipes.
Carolyn says
Glad it worked out!
CJ says
Has anyone doubled this recipe? Would I cook it for longer? Trying to serve 4 with some leftovers and thinking that one batch wouldn’t be enough.
Carolyn says
You should be able to double it easily, if your IP is big enough. Then cook maybe a 2 to 4 minutes longer to ensure the cauliflower is tender.
Estelle says
This is absolutely wonderful in its simplicity, goodness, taste and “comfortfoodiness”, cannot describe it any better, thank you.
Lindsey says
RUN IMMEDIATELY TO YOUR KITCHEN TO MAKE THIS! So delicious! I made it stove top and it was surprisingly quick to make!
Francine says
Is it possible to make it so the recipe can be downloaded, saved on computer or printed without the pictures and advertisements i?
Carolyn says
I am not sure what browser you are using but when I click bring, the ONLY photo that comes up is a small square photo of the recipe. I can’t remove that. But no advertisements show. If it does for you, please tell me what browser you are using and I will as my ad network to change the settings. And are you on mobile or desk top?
Jenna says
Newly minted member of the Instant Pot Tribe over here, and this was the second thing I’ve made in my pot!
I doubled the recipe, and juuuuuust managed to squish the florets of two LARGE cauliflower heads into my 6 quart pot, haha! I didn’t increase the time at all, and things blended up easily with my immersion blender.
I may have also shredded a smidge too much cheese, but, is there such a thing as too much cheese?! Only real change I made (other than the cheese), was a few healthy shakes of Montreal Steak Spice right at the end.
Wonderful recipe & I’ll be filing this one away to make again!
Carolyn says
Yummy. Thanks for the feedback!
Dave says
Outstanding and so delicious. Highly recommend anyone reading this to put this on your next dinner plan. Question, Can leftovers e frozen? If so, what is the best way to reheat?
Carolyn says
Yes, you should be able to freeze. Just thaw completely and then re-warm gently. The bacon bits, if you add them, will be pretty chewy after freezing.
Susan says
Made this twice now and its soooo good! Used the stovetop method. First time was better cuz I used “better” cheddar cheese than today. The Balderson smoked was nicer than Armstrong mild cheddar.
Carolyn says
Good to know!
Mariam says
can you freeze this?
Carolyn says
Yes, it freezes well.
Ash says
Can I use frozen cauliflower?
Carolyn says
Yep! Should work fine, no need to change anything.
Sarah says
Oh my goodness, this is delicious. Thank you.
Emma W says
We’re having a few rain storms, so I think this will keep us warm and feeling cozy. Don’t want to go out to shop – only have riced cauliflower in the fridge. Would riced cauliflower work for stove top, and, if so, how much?
Carolyn says
It may but it’s harder to blend up into a smooth soup. I’d do a whole bag at least.
Janete Dunn says
Hello I’m new to Keto diet. I was so tired of eating the same boring stuff. Came across this recipe and I have to say, this is the best soup EVER!
Carolyn says
So happy to hear it!
Courtney says
Absolutely delicious! I’m making a double batch today so I can bring it to work for the week. Hard to make a mistake on this recipe and the soup is seriously addicting.
Substitution- I wasn’t in the mood to cook the bacon first so I just put a small handful of premade bacon bits with olive oil in the pot first and it still turned out perfectly.
Thank you for the recipe 🙂
Carolyn says
So glad you like it!
Georgi Wellington says
I just made this and it is delicious! Thank you!
Carolyn says
Glad to hear it!
Glynis Ratcliffe says
Best. Soup. Ever.
Jessclaws says
Can’t wait to try this recipe. Cauli-cheese soup is my all time favorite. I add a slight shot of cooking Sherry at the end to each bowl and it absolutely MAKES The dish! Try it!
Monique says
I so want to try this recipe, but I am thinking about roasting the cauliflower in the oven first rather than just boiling. It’s an extra step, but well worth it. I love the flavor that you get out of roasting cauliflower. Toss in a bit of oil and roast at 425f for 20 minutes (toss around after 10 minutes to evenly brown). I think it will be lovely.
Carolyn says
Sure, would be delicious!
Linda says
amazing soup! So thick and smooth. Hit the spot this cool evening. This recipe will be a repeat in our home. Made just like recipe, no changes
Carolyn says
I’m so happy you liked it!
Selica says
Question do I have to blend the cauliflower I kinda like the potato texture ?! Just wondering if it changes it a ton?!
Carolyn says
You can blend or not blend, it’s up to you.
Sherry Kelley says
All I can say is fantastic! Wanted to just sit and eat the pot full!
Debs says
Made this soup for lunch today, but as we are in France, I used smoked lardons and creme fraich in place of bacon and soured cream. Absolutely delicious. Thank you for posting the recipe. It’s a keeper.
Joanie says
This was so good! The only thing I changed was, I used pepper jack cheese (only because that’s all I had on hand) and it was amazing! Thank You!
karen t says
making it now, adding steamed broccoli at the end for a added veggie bonus!!
Lea says
Silly question, but….Is a stalk of celery the whole bunch of celery, or just one rib/stick?
Carolyn says
A stalk is just one of the ribs.
Lumena Cabral says
A stalk is a whole stalk. A rib is a rib. Thank god I saw this before I proceeded.
Carolyn says
Hi there. This recipe is in one of my cookbooks and I have editors who take courses dedicated to cookbook editing. They use stalk for one piece of celery. Trust me, they know what they are doing. 🙂
Also refer to this: https://uwyoextension.org/uwnutrition/2015/04/01/celery-stalk-or-rib/
“According to the USDA, a “stalk” means the whole bunch or head and a single piece or stick is called a “rib.” This does not reflect common usage, however, so use caution in interpreting recipes! “Celery stalk,” in American English, is commonly used to mean one piece/rib/stick of celery. Consider the proportion of ingredients when deciding if the author of the recipe meant a rib or the whole bunch.”
Tammy H. says
I used 2 bags of frozen riced cauliflower and I didn’t emulsify it. My husband said it was the best soup he has had.
Angelique Ehat says
I can’t wait to make this! Question… I have a bag of cauliflower florets… how many cups should I use to make this?
Carolyn says
Your bag is probably listed in ounces and it’s easier to measure out that way. If it’s a 16 ounce bag, use all of it.
Lumena Cabral says
Do you actually mean a stalk of celery? Or did you mean a rib?
Carolyn says
https://www.finecooking.com/ingredient/celery Pretty sure that Fine Cooking knows what they are talking about…
“Celery ribs (also called stalks) grow in a head (also called a bunch). Though the tough bottom is usually trimmed away, the whole head is edible, and each part can play a different role in a dish. Look for celery with ribs that are firm, not rubbery.”
Anu says
Gosh, this was soooooo good! I had to make some substitutions/omissions as I didn’t have any celery or green onion or sour cream, but I used full fat Greek yoghurt instead of sour cream, and added some smoked paprika and fresh basil to compensate for the missing celery and green onion (although I know they are totally different flavours!), and it was marvellous. Oh and I don’t have an instant pot so I made this on the hob.. easy peasy 🙂 Thank you so much, Carolyn, I love your dessert recipes, and, admittedly, I have made many more of those, but nonetheless every single savoury recipe of yours I have tried has been delicious!
Carolyn says
Glad to hear it!
Cherie Curtis says
OMG–Carolyn–you are the BEST! …and so is this soup! The best I’ve ever tasted. Thank you!
Char PIERCE says
Best Cauliflower soup I have ever had. Made according to recipe and an making it the 4th time thus year. Taking to a sick friend.
Lisa says
Holy cow, I knew this was probably going to be good (because I’ve had great success with all your recipes), but “the best soup I’ve ever made” really is well-deserved praise. I bought the biggest head of cauliflower I could find (and it was HUGE, I’ll probably use 2 regular heads next time, or 3 small ones) and roasted it ahead of time at 425F, 15 minutes on each side. I don’t know if pre-roasting it made a big difference, but it came out exceptionally delicious!
Linda says
Absolutely delicious! And unbelievably easy–perfect on a cool, blustery fall day! Thank you for sharing!