Healthy Cauliflower Soup

An overhead shot of a bowl of cauliflower soup topped with cheese and bacon with spoons, a towel and another bowl of soup on the side

4.85 from 13 votes

Healthy Cauliflower Soup is easy to make in your crockpot, instant pot, or on the stove! This Easy Cauliflower soup is creamy and delicious!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: cauliflower cheese soup, cauliflower soup

Servings: 1.5 cup servings

Calories: 212kcal

Author: Liz Marino

Ingredients

2 tablespoons olive oil
1 cup onions diced
1 cup carrots diced
½ cup celery diced
6 cups cauliflower florets about 1.5 lbs
4 cups vegetable broth low or no salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
½ teaspoon salt
½ teaspoon pepper
2 cups milk of choice dairy or non dairy at room temperature!
1 cup shredded cheddar cheese optional

Instructions

Instant Pot Directions:

Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
Pour in remaining ingredients, except milk and cheese. Do not cook the milk, it will curdle.
Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
Manually release pressure when the timer goes off.
Stir in milk. Use an immersion blender or regular blender to make the soup smooth. Stir in the cheese. Serve with your favorite toppings like bacon or chives.

Crockpot Directions:

In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
Add all ingredients into the crockpot, except milk and cheese. Do not cook the milk, it will curdle.
Set the crockpot to cook for 3 hours on high, or 6 hours on low.
Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Stir in the cheese. Serve with your favorite toppings like bacon or chives.

Stove Top Directions:

In a large pot, heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
Add all remaining ingredients, except milk and cheese. Do not cook the milk, it will curdle.
Bring the soup to a boil. Allow it to boil for 30 minutes, or until your cauliflowers are fork tender.
Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Stir in the cheese. Serve in a soup bowl with your favorite toppings like bacon or chives.

Notes

Chop the vegetables ahead to save time. Just be sure to keep them in a covered container so they don't dry out or absorb flavor from nearby foods. When you are prepping the onions, carrots, and celery, be sure to cut them into small diced pieces. This trio of veggies is known as a mirepoix, and is meant to add flavor to the soup stock/broth.

Wait until after cooking to add milk and cheese. Do not cook the milk, it will curdle.

Use an immersion blender, regular blender, or food processor to make the soup smooth and creamy. To give the soup a little texture, you can remove some of the vegetables before pureeing the remaining soup. Then, stir them back in when you add the cheese and milk.

Nutrition