Loaded Cauliflower Soup
This Loaded Cauliflower Soup is rich, creamy and delicious! It has all the indulgent flavors of a baked potato but is made with cauliflower. Adding your choice of toppings makes this the perfect filling and delicious meal.
Servings: 6 Servings
- 2.5 pounds cauliflower florets
- 8 cloves fresh garlic
- 1/2 yellow onion chopped
- 2 cups chicken broth
- 1/2 tsp salt
- 1 tsp pepper
- 8 oz cream cheese softened
- 4 oz sharp cheddar grated
- Topping Options
- Bacon crumbles
- Green onion
- Sour cream
- Additional Cheddar
- Diced onion
- Hot Sauce
Chop the cauliflower in to roughly even smaller pieces. Add the cauliflower, garlic, chopped onion, chicken broth, salt and pepper to the pot of the Instant Pot. Cook on high pressure for 8 minutes.
Quick release the pressure, open the pot and add the cream cheese and cheddar. Use an immersion blender to blend the soup until smooth.
Serve hot and garnish with your favorite toppings. Enjoy!
This recipe is naturally gluten free*, low carb, and friendly for low carb and keto diets.
*Guten free- The soup is gluten free, however some topping suggestions listed may contain gluten. Check ingredients to confirm gluten exclusion.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
©2017 The Pinning Mama- Recipe found at: https://www.thepinningmama.com/loaded-cauliflower-soup
- Store leftover soup in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.
Serving: 11/4 cup | Calories: 267kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 3623mg | Fiber: 4g | Sugar: 7g