Cauliflower Parmesan Soup
This Cauliflower Parmesan Soup is creamy, cheesy, and surprisingly light thanks to tender cauliflower and freshly grated Parmesan. Made in the Instant Pot, it's an easy soup recipe that's perfect for lunch, dinner, or meal prep.
Equipment
- Instapot
- Knife
- Cutting board
Ingredients
- 2 pounds of Cauliflower florets
- 4 teaspoons of minced garlic
- ¼ cups Shredded Parmesan cheese
- 1 sweet onion - chopped
- 6 cups of chicken broth
- 8 ounces sour cream
- 1 Tablespoon of garlic salt
- 1 teaspoon of seasoned pepper
- 1 jar Sun Dried Tomatoes
- Crumbled bacon - for topping
- 1 bunch of green onions - washed and finely chopped- for topping
Instructions
- Rinse the Cauliflower, and break it into florets. Chop the florets into small pieces.
- Chop the sweet onion, and place the Cauliflower florets, onion, minced garlic, chicken broth, garlic salt, Shredded Parmesan cheese and seasoned pepper in the Instant Pot. Stir well, and place the lid on the Instant Pot, until it beeps and locks.
Notes
- Cut the cauliflower into similar-sized florets so everything cooks evenly.
- Taste the soup after blending before adding extra salt since the Parmesan adds natural saltiness.
- Reserve a little Parmesan and bacon for garnish to give each bowl extra flavor and texture.
- If using oil-packed sun-dried tomatoes, drain and pat them dry before chopping to keep the soup from becoming oily.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 4Calories: 246kcalCarbohydrates: 46gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 2690mgPotassium: 2261mgFiber: 10gSugar: 23gVitamin A: 582IUVitamin C: 108mgCalcium: 231mgIron: 5mg
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