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Loaded Cauliflower Soup

loaded cauliflower soup

5 from 4 reviews

This loaded cauliflower soup is a lighter, veggie-filled take on classic potato soup!

Ingredients

Instructions

Stovetop

  1. Cut the cauliflower heads into florets, removing the tough inner core. Place the cauliflower florets and 3 cups of the broth in a large pot with matching lid over medium high heat. Bring to a boil, then place the lid on the pot and reduce the heat to low to cook for 15 minutes, until the cauliflower is tender.
  2. Remove the cauliflower from the pot and add to a high powered blender, like a Vitamix, and blend for 1-2 minutes until smooth.
  3. Add the garlic powder, onion powder, salt, sour cream, and lemon juice, then blend again on high for an additional 30 seconds until fully combined. Pour in additional broth to your desired consistency.
  4. Pour the soup into bowls and top each with bacon, cheese, and green onions. Enjoy!

Instant Pot

  1. Add the cauliflower florets and broth to the Instant Pot, then place the lid on the pot, ensure it is sealed, and set to cook for 5 minutes.
  2. Remove the cauliflower from the pot and add to a high powered blender, like a Vitamix, and blend for 1-2 minutes until smooth.
  3. Add the garlic powder, onion powder, salt, sour cream, and lemon juice, then blend again on high for an additional 30 seconds until fully combined. Pour in additional broth to your desired consistency.
  4. Pour the soup into bowls and top each with bacon, cheese, and green onions. Enjoy!

Notes

*With 4 cups broth, this soup has a thicker, more mash-like texture as pictured. If you like a thinner soup, add 1-2 cups additional broth to your liking.

Keywords: winter, dairy free, Whole 30, keto,