Cauliflower Soup is not only tasty it is easy to make. With only a few ingredients, you are going to be amazed at how incredibly delicious this cauliflower and leek soup is.
Instant Pot Cauliflower Soup Recipe
Cauliflower is very popular right now, especially for people who are on keto or even Weight Watchers who are looking for rice and potato alternatives. However, cauliflower has a very bland taste which means it takes on the flavors of what you are cooking it with. With the flavors in this soup, you will see just how amazing cauliflower leek soup is.
Can Cauliflower Leek Soup Be Made on the Stove
You can easily make this a stovetop cauliflower leek recipe. You will add all of the ingredients and cook until the vegetables are soft. It takes about 20 minutes.
Is Cauliflower and Leek Soup Blended
This is a creamy soup with no chunks in it. You can use an immersion blender, blender or a food processor to blend the soup. I personally prefer an immersion blender because it is so simple to use.
Ingredients in Best Cauliflower Soup Recipe
- Leeks
- Cauliflower
Garlic - Chicken broth or Homemade Vegetable Stock
- Cinnamon
- Sea salt and black pepper
- Goat cheese
- Cream cheese
- Sharp cheddar cheese
- Bacon
- Green onions
- Sharp cheddar cheese, grated
How to Make Cream of Cauliflower Soup
Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
Blend mixture with an immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
Want More Soup Recipes
- Potato Bacon Soup
- Creamy Chicken Florentine Soup
- Turkey and White Bean Soup
- Black Bean Sweet Potato Soup
- Olive Garden Minestrone Soup
- 3 large leeks sliced white part only
- 1 medium head cauliflower cut into small chunks
- 3-4 whole garlic cloves peeled
- 3 c. chicken broth divided
- 1 t. ground cinnamon
- Sea salt and black pepper to taste
- 4 oz. goat cheese
- 4 oz. cream cheese
- 4 oz. sharp cheddar cheese grated
- Optional toppings:
- 3 strips cooked bacon crumbled
- 2-3 green onions thinly sliced
- ½ c. sharp cheddar cheese grated
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Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
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Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
-
When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
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Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
