Best 4 Pressure Cooker Creamy Cauliflower Soup Recipes

In the culinary world, pressure cooker creamy cauliflower soup stands as a beacon of comfort, nourishment, and versatility. Its velvety texture, rich flavors, and customizable variations make it a true crowd-pleaser, suitable for various dietary preferences and occasions. Discover the art of crafting this delightful soup in your pressure cooker, a kitchen tool that expedites cooking time while preserving the integrity of ingredients. This definitive guide will provide you with essential tips, ingredient recommendations, and step-by-step instructions to create a pressure cooker creamy cauliflower soup that will tantalize your taste buds and leave you craving for more.

Here are our top 4 tried and tested recipes!

PRESSURE-COOKER CREAMY CAULIFLOWER SOUP

Pressure-Cooker Creamy Cauliflower Soup image

I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

6 cups water
1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Steps:

Place the first 11 ingredients in a 6-qt. electric pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY CAULIFLOWER SOUP

Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

SLOW COOKER CREAMY CAULIFLOWER SOUP

Slow Cooker Creamy Cauliflower Soup image

This creamy cauliflower soup made in the slow cooker is tasty and warming; perfect for those cold winter days.

Provided by Traci R. Strand-King

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 2h15m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups chopped cauliflower
2 cups water
1 (8 ounce) package processed American cheese spread
1 (8 ounce) package cream cheese, cubed
½ cup dry potato flakes
1 ½ teaspoons garlic, minced
salt and ground black pepper to taste

Steps:

Combine cauliflower and water in a saucepan over medium-high heat and bring to a boil. Remove from heat and set aside.
Heat a slow cooker on Low. Pour in cauliflower and water. Add processed American cheese spread and cream cheese; stir well to be sure cheese is dissolved and mixed through the cauliflower. Add potato flakes and garlic. Mix well. Season with salt and pepper.
Cover the slow cooker and cook on Low for 2 to 3 hours.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 11.3 g, Cholesterol 61.6 mg, Fat 21 g, Fiber 1.9 g, Protein 10.6 g, SaturatedFat 13.2 g, Sodium 769.7 mg, Sugar 1.8 g

PRESSURE COOKER CREAMY CAULIFLOWER CHEESE SAUCE

Pressure Cooker Creamy Cauliflower Cheese Sauce image

A healthy alternative to Alfredo or white sauce. Freezes beautifully and can be used on pasta, potatoes, other veggies, or on pizza. You won't believe how good this is - even my very picky son loved it! Can be made Paleo, vegetarian, or dairy free. Use immediately or freeze for up to 6 months.

Provided by brinckie

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 38m

Yield 4

Number Of Ingredients 7

Ingredients

2 teaspoons butter
5 cloves garlic, minced
1 head cauliflower, florets separated and stems cut into 1/2-inch pieces
1 cup low-sodium chicken stock
½ cup water
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Melt butter in an electric pressure cooker on the "Saute" setting. Add garlic; cook and stir until fragrant, about 2 minutes. Add cauliflower and chicken stock. Seal cooker and bring to high pressure according to manufacturer's directions. Cook for 6 minutes.
Release pressure naturally according to manufacturer's instructions. Remove the lid carefully. Blend cauliflower with an immersion blender until creamy. Thin with water to desired consistency; stir in Parmesan cheese. Season with salt and pepper.

Nutrition Facts : Calories 107.6 calories, Carbohydrate 9.5 g, Cholesterol 15.2 mg, Fat 5.2 g, Fiber 3.7 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 278.9 mg, Sugar 3.8 g

Tips:

Choose the right cauliflower: For the best flavor and texture, choose a head of cauliflower that is firm and white, with no brown spots or blemishes.
Steam or roast the cauliflower before adding it to the soup: This will help to bring out its natural sweetness and flavor.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and has a rich taste.
Don't overcook the cauliflower: The cauliflower should be tender but still have a slight bite to it. Overcooking will make it mushy.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or a pinch of cayenne pepper for a little extra flavor.
Serve the soup immediately: Creamy cauliflower soup is best served hot and fresh. You can garnish it with a sprinkle of chopped parsley, chives, or croutons.

Conclusion:

Pressure cooker creamy cauliflower soup is a delicious, healthy, and easy-to-make dish that is perfect for a quick and easy meal. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give pressure cooker creamy cauliflower soup a try.