Creamy cauliflower soup flavoured with thyme and lemon. This soup is thickened with potatoes and is gluten free and vegan. Made in the Instant Pot this a quick and easy meal.
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This instant pot cauliflower soup is cream and delicious and is likely one of the easiest soups you will ever make. It is also naturally gluten free, vegan and low in calories.
The soup gets its creamy texture from the pureed potatoes, which cook at the same time as the cauliflower, so you don’t need to worry about mixing a roux to thicken it.
If you aren’t worried about keeping it vegan you can add a bit of heavy cream, or even some shredded cheese for added richness.
Why This Recipe Works
Simple ingredients – There are no fancy ingredients in this soup, just vegetables, broth and some seasonings.
Easy preparation – Other than washing and chopping a few vegetables there is nothing else to prep. All you need to do is toss everything in the instant pot and turn it on.
Quick – It will only take a few minutes to prep the vegetables and the cook time for this soup is only 8 minutes. Time to come to pressure will vary a bit depending on your individual instant pot, but should be about 15 minutes making. You will be eating in about half and hour.
The ingredients in this soup are incredibly simple. The best part about it is that you don’t have to be precise with measurements and you can add whatever seasonings you like.
For a full list of ingredients see the printable recipe at the bottom of this post.
Cauliflower – I used one whole medium sized head of cauliflower, which after trimming was about 1.5 pounds.
Potatoes – I used these for thickening the soup and to give it the creamy texture. You will want about 2 cups diced potatoes, or 3 small potatoes. Russet or yellow potatoes work best.
Broth – To keep it vegetarian I used vegetable broth, but you can use chicken broth as well.
Onions – I used yellow onion, but any onion will work, you can even use shallots or leeks.
Lemon – This helps to brighten and bring out all the other flavours.
Seasonings – I used garlic, thyme, chilli flakes and salt. You can use whatever you like here.
This instant pot cauliflower soup is likely one of the easiest soups you will ever make. There are very few steps.
The best part is that you don’t have to be stress over measurements or even the size you dice the potatoes or cauliflower. I go for about 1 inch cubes for the potatoes, but smaller is just fine too since you will be pureeing everything anyway.
Prep the vegetables
Wash and dice the vegetables, then put everything except the lemon into the pot.
Cook the Soup
Place the lid on the instant pot and turn the valve to seal. Set it to high pressure for 8 minutes.
When the timer is complete you can perform a quick release to vent the pressure. Once the pin has dropped, remove the lid.
Puree the Soup
Puree the soup to your desired consistency using an immersion blender. Be sure the immersion blender is fully submerged before you turn it on to avoid splashing and burns.
When the soup has reached your desired smoothness, squeeze in 2-3 tablespoons of fresh lemon and blend a few seconds longer to combine.
Pro Tip – If you don’t have an immersion blender you can use a standard blender. Carefully pour the soup into the blender making sure you fill no more than half way. Then, while holding the lid in place with a folded towel, start the blender on low and gradually increase the speed. You will need to work in batches to puree the entire pot.
I love to serve this soup with some fresh chopped herbs, lemon wedges and some croutons for crunch.
I am most often eating this soup as a quick lunch, so rarely serve it with anything else, but if I am having it for dinner it is great with some homemade biscuits or crusty sourdough bread for dipping.
This soup freezes very well. Simply store it in air tight containers and freeze until ready to consume. It should last several months.
You can reheat this soup on the stove-top or microwave. Both work very well.
Instant Pot Cauliflower Soup
- 4 Cups vegetable broth
- 1 ½ pounds 5 Cups cauliflower florets
- 3 small 2 Cups diced potatoes
- 1 Cup diced yellow onion
- 2-3 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon chilli flakes
- 1 teaspoon salt
- 2-3 tablespoons fresh lemon juice
- Wash and prep the vegetables, dicing the potatoes in approximatley 1 inch cubes and breaking the caulflwoer into florets.
- Place everything except the lemon juice into the instant pot and close the lid.
- Turn the valve to seal and set the pot to high pressure for 8 minutes.
- When the timer is complete, turn the valve to release the pressure.
- When the pin drops carefuly remove the lid.
- Using an immersion blender, blend the soup to your desired consistency making sure the blender is fully submerged before turning it on to avoid spashes and burns.
- Add 2-3 tablespoons of fresh lemon juice and blend a few seconds more to incorporate.
- Serve garnished with lemon wedges, fresh herbs or croutons.