This is the best Instant Pot cauliflower soup recipe. This creamy soup is quick and easy to make and only takes 10 minutes to cook! This healthy soup is packed with flavour and is made with coconut milk, broth, and cashews to give it a delicious smooth and creamy texture.
Creamy soups like my dairy free potato soup recipe and easy vegan cream of mushroom soup are some of the best comfort foods, which is why I can't wait for you to try the soup recipe I am sharing with you today!
Why you will love this soup:
- It tastes amazing! It is so rich and creamy.
- This soup is so quick and easy to make and takes just 10 minutes to cook.
- This vegetable soup has less sodium and is healthier than canned soup. It's also made without cream and is vegan, sugar free, gluten-free, dairy-free, vegetarian, paleo, and Whole30 compliant!
- If you don't have an Instant Pot I've included stovetop directions for you too.
If you love soups you will also love my simple cherry tomato soup and dairy free clam chowder recipe.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Produce: fresh cauliflower, onion, and garlic. You can use white onion, yellow onion or sweet onion.
- Liquids: full fat coconut milk and broth. I recommend using chicken broth or vegetable broth/ vegetable stock.
- Raw cashews: when blended with the coconut milk they give this Instant Pot cauliflower soup the most rich and creamy texture. Be sure to use raw cashews rather than roasted cashews.
- Spices: sea salt, ground black pepper and ground cumin are all you need.
Recipe variations and add ins:
- For vegan: use vegetable broth instead of chicken broth.
- Instead of garlic cloves you can sub with 1 tablespoon garlic infused olive oil.
- If you prefer a thinner soup: add some extra coconut milk or broth.
How to make Instant Pot cauliflower soup:
- Step 1: Chop the cauliflower into florets and add them to the bowl of your Instant Pot.
- Step 2: Then add the remaining ingredients to the bowl of your Instant Pot.
- Step 3: Now seal the Instant Pot and cook on high pressure for 10 minutes. Then release the pressure (you can use either the quick release or slow pressure release) and use an immersion blender to blend the soup until nice and smooth
- Step 4: Let the soup cool for a few minutes, then serve and enjoy!
To make on the stovetop:
If you don't have an Instant Pot you can make this soup on the stovetop instead. To do so, add all the ingredients to a large pot on medium-high heat on the stovetop and bring the ingredients to a boil. Then turn down the heat and let the soup simmer for ~25 minutes, until the vegetables are soft. Turn off the heat and use your immersion blender to blend the soup until it's smooth. Then enjoy!
Top tips:
- If you don't have an immersion blender you could blend this soup in a regular blender instead.
- Serving ideas: I love pairing this soup with my healthy gluten-free cornbread or almond flour biscuits but it also pairs well with a side salad or sandwich.
- Storage: store any leftover Instant Pot cauliflower soup in an airtight container in the fridge for up to 5 days. This soup also freezes really well for up to 3 months.
Instant Pot cauliflower soup FAQs:
The cashews help make this soup extra creamy! I tried the recipe without the cashews and it just isn't the same.
Cauliflower soup can taste bitter if you don't add enough ingredients that contrast the bitter flavour of cauliflower. Adding ingredients such as broth and coconut milk will add sweetness to cauliflower soup that will balance out the bitter taste of the cauliflower.
Adding cashews and blending them into cauliflower soup is an easy way to thicken it. Cashews also add a natural sweetness to cauliflower soup giving it a rich and creamy flavour and texture.
Cauliflower soup will be grainy if you do not blend it enough. Be sure to fully blend it with an immersion blender or in your high speed blender until it's smooth and no chunks remain.
If you don’t have an immersion blender you can blend this soup in a regular blender instead.
No it is not. This soup has 15 carbs per serving with 3 grams of fiber giving it a net carb count of 12 carbs per serving. This means that this cauliflower soup is not keto or low carb.
Other cauliflower recipes you will love:
Recipe
Instant Pot Cauliflower Soup
Equipment
Ingredients
- 1 head cauliflower (~2.5 lbs)
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1 can full fat coconut milk
- 1 cup raw cashews
- 2 cups chicken broth or vegetable broth
- 1 teaspoon sea salt (more or less to taste)
- 1 teaspoon ground cumin (more or less to taste)
- 1/2 teaspoon ground black pepper (more or less to taste)
Instructions
- Chop the cauliflower into florets and add it to the bowl of your Instant Pot.
- Add the remaining ingredients to the pot. Seal the Instant Pot and cook the soup on high pressure for 10 minutes.
- You can either do quick pressure release or allow the pressure to release naturally. Once the pressure is released, use your immersion blender and blend the soup until smooth.
- Then serve and enjoy!
Notes
- I recommend using raw, not roasted cashews to make this soup.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
MJ
I would love to try this. Can it be made without an Instant Pot?
Dr. Erin Carter
Yes! I include stovetop directions in the post 🙂
TC
So delicious and easy. Delicious enough that I'd make it even if not eat! I added 1/8 t cayenne pepper not because it needed flavor but because a local restaurant uses that so I wanted to try. It was a great add (but delicious without). Thank you!
Erin Carter
Oh that sounds like a delicious addition! I will need to try that next time