I’m really not sure if we’re wrapping up winter, or if it’ll hang on a little bit longer, but I do know that it’s still soup season, right? Oh and we’re throwing another thing at you by making another soup that’s creamy and delicious, but still low carb, KETO, Whole 30 and Paleo friendly!
This pressure cooker roasted garlic and cauliflower soup is amazing, so versatile, and absolutely scrumdiddlyumptious. So if you’re looking for a pressure cooker soup that will warm your soul and delight your belly, this is it.
I’ve come across a number of cauliflower soup recipes, but nothing quite like this one. We’re not using any heavy cream or sweetener, we’re adding an extra layer of flavor with our pressure cooker roasted cooker roasted garlic, and we’re using our recipe for pressure cooker bone broth. It really doesn’t get better than truly homemade.
TIP: For an added layer of complexity, coat your cauliflower florets in olive oil and put them under a broiler until they begin to lightly brown/crisp on the edges. This light roast adds even more flavor to your pressure cooker roasted garlic and cauliflower soup!
Pressure Cooker Roasted Garlic and Cauliflower Soup
In your pressure cooker, saute the chopped onion in your olive oil. When it starts to get a little tender (about 3 minutes), pour in your broth, chopped cauliflower, and seasonings. If you don’t have any bone broth on hand, feel free to replace it with your favorite chicken or vegetable broth. We’re gonna pressure cook until our cauliflower gets good and tender.
Because we’re going to combine the broth and cauliflower to make our soup, there’s no need to use a steamer basket or fancy gadget, you can cook them together. Once the cauliflower has cooked, we’ll add our roasted garlic cloves.
Using an immersion blender or food processor, begin pureeing your mixture until it becomes smooth. You can add more salt and pepper to taste, but we’re almost done! What comes next all depends on your chosen diet, so be sure that you are aware of what ingredients are approved for your lifestyle change.
This pressure cooker roasted garlic and cauliflower soup is amazing, so versatile, and absolutely scrumdiddlyumptious. So if you're looking for a pressure cooker soup that will warm your soul and delight your belly, this is it.
- 1 tbs olive oil or butter (depending on your diet)
- 1 onion chopped
- 1 head cauliflower can use 1 1/2 lbs frozen
- 3-4 cloves roasted garlic use our recipe
- 3 cups bone, chicken or vegetable broth
- 1 tbs salt
- 1 tsp pepper
- 1/2 tsp cayenne
Put your pressure cooker on Sear/Saute and add olive oil and chopped onions. Cook until slightly tender (about 3 minutes).
Add your bone broth, chicken or vegetable broth and cauliflower florets and seasonings. Close and lock lid. Cook on HI pressure for 3 minutes.
Once the cooking is finished, delay your warm setting or unplug your pot to let the pot complete a full natural release.
When the natural release has completed, open your pot and add your roasted garlic cloves. Using an immersion blender or food processor, completely puree until smooth.
At this point, your soup is ready. You can add seasonings to taste or choose toppings based on your chosen diet.
If you’re KETO or Paleo, I like to serve with crumbled bacon pieces. KETO people, you can top with cheese or a little sour cream, an olive oil drizzle or low carb cheese croutons for extra crunch (I like this recipe). If you’re on Whole 30, top with a little coconut cream.
You can serve with your favorite toppings that are approved for your diet but are completely optional and you can absolutely eat the soup in the state that it is. I could literally slurp this soup right out of a mug and be totally okay with it.
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