This is the best Instant Pot cauliflower soup recipe. This creamy soup is quick and easy to make and is ready in just 10 minutes! 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.
Why you will love this recipe:
- This healthy Instant Pot cauliflower soup is so quick and easy to make and is ready in just 10 minutes!
- This homemade soup tastes amazing! It is so rich and creamy with a perfect smooth texture. It's about to become one of your favorite instant pot recipes.
- This cream of cauliflower soup is made with simple pantry staple ingredients including coconut milk and cashews.
- It freezes really well so it is perfect for meal prep. It's a soup recipe that the whole family will love.
- It has less sodium and is healthier than canned soup. This creamy soup recipe is a much healthier alternative and it tastes a lot more fresh!
- It's the perfect soup to serve on cold weather days.
- It's made with no butter, no cheese, no cream, no yogurt, and no cream cheese to keep it dairy free.
- Not only is this cauliflower soup delicious but it's also 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 to use too!
If you love soups you will also love my simple cherry tomato soup.
Taste and texture:
This cauliflower soup is smooth, rich, thick and creamy. It has the most amazing flavour and the coconut milk and cashews add a bit of natural sweetness to help balance out the cauliflower. This soup is mild and not spicy and is so good that kids love it too. It's one of the best soup recipes.
Key ingredients and substitutions:
You should be able to find all of these simple ingredients at any local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Fresh cauliflower - cauliflower is a healthy vegetable that leads to the most delicious, creamy soup. I recommend using a fresh head of cauliflower rather than frozen cauliflower for this recipe if possible.
- Onion and garlic - these are used to add the most delicious flavour and aroma to this easy cauliflower soup. You can use white onion, yellow onion or sweet onion.
- Coconut milk - coconut milk is used to give this gluten-free soup the most rich and creamy texture. I recommend using full-fat coconut milk rather than low fat coconut milk to make this soup. Low fat coconut milk is more watery and doesn't give the soup that thick, creamy texture which you are aiming for. Instead of coconut milk you could use another milk such as cashew milk, almond milk, oat milk or dairy milk.
- Cashews - You might wonder why there are cashews in the soup recipe, but when cashews and coconut milk are blended together they give soup the most rich and creamy texture while keeping it dairy free and vegan. Be sure to use raw cashews rather than roasted cashes.
- Broth of choice - I recommend using chicken broth or vegetable broth/ vegetable stock for this soup recipe but any broth that you like will do. To make it a vegan cauliflower soup be sure to use vegetable broth.
- Spices - sea salt, ground black pepper and ground cumin are all you need to season this delicious pressure cooker cauliflower soup.
How to make this recipe:
Step one:
First you will chop your cauliflower up into florets and add the cauliflower florets to the bowl of your Instant Pot.
Step two:
Then add all of the rest of the ingredients to the bowl of your Instant Pot.
Step three:
Now seal the Instant Pot and cook on high pressure for 10 minutes.
Step four:
Last, 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. Then serve and enjoy!
Stovetop instructions:
Step one:
First, add all the ingredients to a large pot on medium-high heat on the stove top and bring the ingredients to a boil.
Step two:
Then turn down the heat and let the soup simmer for ~25 minutes, until the vegetables are soft.
Step three:
Now turn off the heat and use your immersion blender to blend the soup until it's smooth. Then enjoy!
Chef's tips:
- This soup freezes really well. When you're ready to eat it, just thaw the soup in a pot on the stovetop.
- You could easily double this recipe if you are serving a crowd and want a big batch of soup.
- If you don't have an immersion blender you could blend the soup in a regular blender.
Variations and add ins:
- Instead of garlic cloves you can sub with 1 teaspoon garlic infused olive oil.
- If you prefer a thinner consistency soup, just add some more coconut milk or broth.
- If you eat dairy: top this soup with some shredded cheese to make it into instant pot cauliflower cheese soup or a little sour cream to give it even more flavour.
- To make this a vegan soup: be sure to use vegetable broth instead of chicken broth.
- Serve this vegetarian soup with your favourite salad or Cornbread Muffins.
How to serve:
This hot soup is best served when it is warm. It is delicious as is but you could also top it with nuts or seeds to give it a little more texture. You could also turn it into a complete meal by adding cooked chicken, ground beef, tofu or turkey. You could even top it with some parmesan cheese or nutritional yeast if you prefer a cheesy flavour.
This instant pot creamy cauliflower soup makes the perfect side dish for any meal and you could also serve it with your favourite sandwich for soup and sandwiches or your favourite salad for soup and salad.
This is one of the most delicious soups to serve on a cold day. You could also top it with a little extra ground pepper to give even more depth of flavor. I also love pairing it with cornbread.
How to store:
Store any leftover soup in an airtight container in the fridge for up to 5 days.
This soup also freezes really well for up to 3 months.
Frequently asked questions:
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 definitely use whatever blender you have.
Although I recommend using coconut milk, you could use a different type of milk in this cauliflower soup recipe. Try almond, soy, oat, or cashew milk if you are dairy free but if you eat dairy you could use dairy milk.
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 recipes you will love:
- Vegan Cream of Mushroom Soup
- Cauliflower Alfredo Sauce
- Dairy Free Rice Pudding
- Vegan Pumpkin Risotto
- Cauliflower Fried Rice
- Vegan Cauliflower Soup
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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
- Store this soup in the fridge for up to 5 days.
- The calorie and macro counts will vary depending on what type of vegetable broth or chicken broth that you use.
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