Cauliflower Parmesan Soup
Cauliflower Parmesan Soup is a rich and creamy soup just in time for soup season. The tangy and savory taste will make you smile.
Equipment
- Instapot
- Knife
- Cutting board
Ingredients
- 2 pounds of Cauliflower florets
- 4 teaspoons of minced garlic
- ¼ C Shredded Parmesan cheese
- 1 sweet onion - chopped
- 6 cups of chicken broth
- 1 carton of sour cream
- 1 Tablespoon of garlic salt
- 1 teaspoon of seasoned pepper
- 1 jar of 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
Make sure the pressure valve is set to SEALING, and press the Manual button, and set the time for 10 minutes. Let the Instant Pot build the pressure, cook the soup, and then naturally release the pressure. When the IP beeps, and goes to the OFF setting, make sure the FLOAT VALVE is down, and all the pressure has been released, and then remove the lid. Stir the soup, and using an immersion blender, blend the soup into a smooth creamy mixture. Add the sour cream, and about 8 ounces of Parmesan cheese, and stir well. When ready to serve ladle the soup into bowls, place two of the Parmesan croutons in each bowl, and drizzle a little oil from the Sun dried Tomatoes, on to the top of the soup. Top with crumbled bacon, and green onions. Serve, and Enjoy!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 4Calories: 97kcalCarbohydrates: 10gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 2578mgPotassium: 666mgFiber: 4gSugar: 6gVitamin A: 76IUVitamin C: 90mgCalcium: 125mgIron: 1mg
Tried this recipe?Let us know how it was!