Creamy Cauliflower Soup is a rich, velvety soup made with tender cauliflower, flavorful seasonings, and a creamy broth. This easy recipe includes both Instant Pot and stovetop directions, making it a simple comfort food meal for busy weeknights or cozy weekends.
I love making this soup because it’s creamy, comforting, and a great way to enjoy cauliflower. Even people who don’t usually love cauliflower are surprised by how rich and flavorful it is. It’s an easy recipe that’s perfect for lunch, a light dinner, or paired with a sandwich or crusty bread for a cozy meal. 🥣🥦💙
Why I Love This Recipe
Ingredients
Ingredient Notes
- Roasted Cauliflower: Roasting the cauliflower before adding it to the soup gives it a deeper, sweeter flavor than boiling it. It’s the secret to making this soup extra delicious.
- Red Onion: Red onion adds a mild sweetness and depth of flavor. If you don’t have one, a yellow onion works just as well.
- Chicken Broth: Chicken broth creates a flavorful base for the soup. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works great too. For a vegetarian version, use vegetable broth.
- Gouda Cheese: Gouda melts beautifully and gives the soup a rich, creamy flavor. I recommend shredding it yourself for the smoothest texture.
- Heavy Cream: Heavy cream makes the soup silky smooth and extra creamy. You can substitute half-and-half for a lighter version, but the soup won’t be quite as rich.
- 💙 Optional Garnishes: Top each bowl with extra shredded Gouda, fresh chives, parsley, crispy bacon, or cracked black pepper for even more flavor. 🥣🥦🧀
Be sure to check out the full recipe and ingredient list below
How To Make Creamy Cauliflower Soup
- Turn the Instant Pot to the Sauté setting and add the olive oil. Add the chopped red onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in the roasted cauliflower, ground mustard, salt, and black pepper.
- Cook for 1–2 minutes to toast the seasonings and enhance the flavor. Pour in the chicken broth and stir to combine.
- Turn off the Sauté setting. Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 4 minutes. Carefully perform a quick release once the cooking time is complete.
- Stir in the shredded Gouda cheese and heavy cream until the cheese is completely melted.
- Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you prefer a little texture, blend only part of the soup.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra shredded Gouda, fresh chives, parsley, or cracked black pepper if desired. 🥣🥦🧀
Stovetop Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the chopped red onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Stir in the roasted cauliflower, ground mustard, salt, and black pepper. Cook for 2 minutes, stirring occasionally, to blend the flavors.
- Pour in the chicken broth and bring the soup to a gentle simmer.
- Cover and cook for 10–15 minutes, allowing the flavors to blend.
- Stir in the shredded Gouda cheese and heavy cream until the cheese has completely melted.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a little texture, blend only part of the soup.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Roasting the cauliflower first gives the soup a deeper, richer flavor than using raw cauliflower.
- Shred the Gouda cheese from a block for the smoothest, creamiest soup. Pre-shredded cheese doesn’t melt as well.
- Blend the soup with an immersion blender until it’s as smooth or chunky as you like.
- Add the cheese and heavy cream after pressure cooking to keep the soup silky and prevent the dairy from separating.
- Taste the soup before serving and adjust the salt and pepper if needed. Different brands of chicken broth can vary in sodium.
- If the soup is thicker than you’d like, stir in a little extra chicken broth until it reaches your preferred consistency.
- This soup tastes even better the next day, making it a great option for meal prep.
- Garnish with extra Gouda, fresh chives, parsley, or crispy bacon for even more flavor. 🥣🥦🧀
Frequently Asked Questions
Our Favorite
To Go With Cauliflower Soup
Delicious Instant Pot Cauliflower Soup
This Creamy Cauliflower Soup is a rich, velvety soup made with roasted cauliflower, Gouda cheese, cream, and simple seasonings. This easy recipe includes Instant Pot and stovetop directions, making it a comforting meal that's perfect for lunch, dinner, or a cozy night at home.
Ingredients
- 2 tablespoons olive oil
- ¼ cup chopped red onion
- 3 ½ cups roasted cauliflower florets
- ¼ teaspoon dry ground mustard
- ¼ teaspoon ground pepper
- ½ teaspoon salt
- 2 cups chicken broth
- 1 ½ cups of shredded Gouda cheese
- 1 cup of cream
Instructions
- Turn the Instant Pot to the Sauté setting and add the olive oil. Add the chopped red onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in the roasted cauliflower, ground mustard, salt, and black pepper.
- Cook for 1–2 minutes to toast the seasonings and enhance the flavor. Pour in the chicken broth and stir to combine.
- Turn off the Sauté setting. Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 4 minutes. Carefully perform a quick release once the cooking time is complete.
- Stir in the shredded Gouda cheese and heavy cream until the cheese is completely melted.
- Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you prefer a little texture, blend only part of the soup.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra shredded Gouda, fresh chives, parsley, or cracked black pepper if desired. 🥣🥦🧀
- Using an immersion blender, blend the mixture until you have a thick cream soup.
- Keep warm until ready to use.
Stovetop Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the chopped red onion and cook for 3–4 minutes, stirring occasionally, until softened.
Stir in the roasted cauliflower, ground mustard, salt, and black pepper. Cook for 2 minutes, stirring occasionally, to blend the flavors.
Pour in the chicken broth and bring the soup to a gentle simmer.
Cover and cook for 10–15 minutes, allowing the flavors to blend.
Stir in the shredded Gouda cheese and heavy cream until the cheese has completely melted.
Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a little texture, blend only part of the soup.
Taste and adjust the seasoning with additional salt and pepper if needed.
Notes
Roasting the cauliflower before making the soup gives it the best flavor and brings out its natural sweetness. Freshly shredded Gouda melts much more smoothly than pre-shredded cheese, creating a rich, creamy texture. Add the cheese and heavy cream after pressure cooking and stir until fully melted before blending. Use an immersion blender to blend the soup until it's as smooth or chunky as you like. If the soup is thicker than you'd prefer, simply stir in a little extra chicken broth before serving. This soup reheats beautifully, making it perfect for meal prep or easy lunches throughout the week. 🥣🥦🧀
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