This recipe is for "Creamy" Cauliflower Soup (I call it "creamy" because there is no cream in it! But it sure tastes like there is). I converted it from an America's Test Kitchen recipe that really is delicious. I kept the way they added the cauliflower in multiple steps to add layers of cauliflower flavor and the leeks and onions give it depth. But I didn't like the way you had to babysit the pot as it cooked and also how it called for multiple pots and pans. I also felt it needed more flavor. The original recipe called for just water, but I found chicken broth was much better and didn't add points. If you want to keep it vegetarian you can use vegetable broth or just water. That said, this recipe is so good regardless of how healthy it is. It's one of those soups that even if I had the metabolism of a Hummingbird, I would still make it.
Time to come to pressure15mins
Keyword: Instant Pot, instant pot cauliflower soup, instant pot easy soup, instant pot healthy soup, instant pot keto, instant pot quick soup, Instant pot soup, instant pot weight watchers
Electric Pressure Cooker
Blender or Immersion Blender
5 tspBetter Than Bouillon Chickenyou can use chicken or vegetable stock instead
1 tspGround Pepper
Trim the Cauliflower first. Pull off the leaves and use a sharp knife to cut out the core.
Slice the core into thin slices and set aside. If you are going to make the garnish, reserve 1 cup of florets and the cut the remaining Cauliflower into 1/2 inch slices.
Press "SAUTE" on Instant Pot. When the display reads "HOT" add 4 TBL Butter and wait until melted. Add the 1/2 cup reserved Cauliflower Florets. Stir occasionally until the florets are browned.
Once the Cauliflower is browned and the butter starts to have a nutty, browned butter smell, remove the Cauliflower using a slotted spoon and pour the butter into a small bowl. Set aside. Wipe down the Instant Pot liner to make the soup.
Cut off the dark green part of the Leek and discard. Cut in half then thinly slice the light green and white part.
Place the sliced Leeks into a bowl of cold water and rinse thoroughly. Drain in a colander and set aside.
Slice 1 Yellow Onion in half and then thinly slice. Set aside.
Press "SAUTE" on the Instant Pot and "ADJUST" to "LO". Add 3 Tbl Butter. Once the Butter is melted add the Leeks and Onions. Stir occasionally and sauté until wilted and and soft, but not browned. This will take about 5-7 minutes.
Add the 4 1/2 cups of Water and 5 tsp of Better Than Bouillon Chicken (or 4 1/2 cups Chicken Broth, Vegetable Broth, or Water) and stir. Bring to a boil. Add the sliced Cauliflower Core and only 1/2 of the Cauliflower Slices. Stir.
Place and Lock the lid on the Instant Pot and turn the vent to Seal. Press the "Manual" button and set the time to 9 mins High Pressure.Once it's done, turn the Valve to "VENT" and Quick Release the pressure until you can open the lid.Add the rest of the Cauliflower. Lock the lid back in place and turn the vent back to Seal. Press "Manual" button and set the time to 10 min High Pressure.Once it's done, Quick Release the pressure.
Carefully pour all of the contents of the Instant Pot into a blender. Blend until smooth for about 30-45 seconds. (Since it's hot it's better to start by pulsing and then blending on Low to begin with. Stop frequently to release the steam. One good tip is to open the valve at the top and place a towel over while blending.)
Pour the blended soup back into the Instant Pot to keep warm. Add Salt and Pepper to taste.If adding the garnish, after ladling soup into a bowl, put a few of the browned Cauliflower Florets on top and drizzle with just a small amount of the browned Butter.
If you leave off the garnish, then the soup is only 3 points. With the Garnish it's 4-5 points.