Instant Pot Smoky Creamy Cauliflower Soup
Ingredients
Base Ingredients
-
2
Tbsp
Olive Oil
-
2
Tbsp
Butter
-
1
unit
Yellow Onion, chopped
-
1
cup
Celery, chopped
-
5
cloves
Garlic, chopped
-
¼
cup
All Purpose Flour
-
3
cups
Chicken or Vegetable Broth, low sodium
-
1
tsp
Kosher Salt
-
½
tsp
Black Pepper
-
⅛
tsp
Nutmeg
-
1
2lb
Head of Cauliflower, chopped in large chunks
Finishing Ingredients
-
1 ¼
cup
Smoked Gouda Cheese, shredded (or smoked cheddar)
-
½
cup
Half and Half (or milk or almond milk)
Instructions
- 1. Set the Instant Pot to Sauté mode and heat the olive oil and butter.
- 2. Sauté the onion and celery until translucent.
- 3. Add the garlic and cook for one minute.
- 4. Sprinkle the flour over the vegetables and stir, cooking for about 20 seconds.
- 5. Stir in the broth and add salt, pepper, and nutmeg.
- 6. Add the cauliflower and stir well.
- 7. Secure the lid on the Instant Pot and set the steam release knob to Sealing.
- 8. Press the Manual button and set the timer for 6 minutes.
- 9. After cooking, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- 10. Use an immersion blender to puree the soup until smooth.
- 11. Stir in the shredded smoked cheese until melted.
- 12. Add the half and half and adjust salt as needed.
- 13. Serve hot.
Nutrition Facts (estimated)
Servings
10
Calories
177
Total fat
12g
Total carbohydrates
14g
Total protein
6g
Sodium
600mg
Cholesterol
30mg
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