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Instant cauliflower cheese soup


Creamy, smooth and sinfully cheesy, this Instant Pot cauliflower cheese soup is simple to make and even tastier the second day! At just 235 calories per serving, it's a healthy but absolutely delicious lunch option.

Instant Pot Soup is a great idea just for the don't mix factor – set it and forget it! We love to do Ready-made pot butternut pumpkin soup As well as Instant beef and vegetable soup. I am sharing another favorite soup with you today 😀

Cauliflower cheese soup on ladle in finished pot

Instant Pot Cauliflower Soup is customized from my favorite roasted cauliflower soupbut I wanted to see if I could skip the roasting step and still have good taste – you cognize what? You can do!

The reasons for this recipe

  • With Instant Pot, he can boil his hands without mixing!
  • creamy and full of flavor
  • Low carbohydrate and healthy
  • Store well in the refrigerator or freezer and taste even better on the second day

record video

Check out the video below to see how simple it is to make Instant Pot Cauliflower Cheese Soup. As simple as that! More than my recipe videos Youtube channel

Content notes

Overhead view of ingredients to make instant cauliflower cheese soup
  • Cauliflower- You will need 12 cups of cauliflower flowers. That is a large Cauliflower head or 1 1/2 medium head. You can also buy pre-cut flowers as an simple shortcut.
  • Thyme- If you can find fresh thyme it will add great size and taste to the soup. I always have to do with finishing a pile of thyme and throwing the leftovers in the freezer. This makes it simple to be alert for future soups and supplies.
  • Camp- Chicken broth, or even vegetable broth homemade bone broth
  • Milk- You can use any milk or even almond milk
  • Cheese- I used mozzarella cheese but you can play with it to add different flavors to the soup. Use aged cheddar for a sharper, more intense cheese flavor or parmesan for a richer, umami-filled soup.

Step by step instructions


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