Description
This creamy Cauliflower Mushroom Soup is comforting, delicious, and easy to make in the Instant Pot.
Ingredients
Scale
- 1 onion, chopped
- 2 tsp. olive oil
- 1 T olive oil
- 1 T minced garlic
- 1 tsp. dried thyme (or slightly less ground thyme)
- 1 tsp. Spike Seasoning
- 1 lb. Cremini mushrooms, washed and chopped
- 4 cups chopped cauliflower
- 2 T soy sauce
- 6 cups vegetable broth (or chicken broth)
- 1/4 cup heavy cream
- 1 T cornstarch mixed with 1 T water (optional)
- Salt and fresh-ground black pepper (to taste)
- 3/4 cup freshly grated Parmesan cheese, plus more for adding at the table if desired
Instructions
- Heat 2 tsp. oil in the Instant Pot on SAUTE, MEDIUM and cook onions until they’re starting to barely brown, about 5 minutes.
- Then add minced garlic, dried thyme or ground thyme, and Spike Seasoning and cook about 2 minutes more.
- While onions cook, wash mushrooms if needed, cut up mushrooms into quarters, and heat 1 T oil in a large frying pan on the stove.
- Cook mushrooms until they’re nicely browned and any released liquid has evaporated.
- Cut up 4 generous cups of small cauliflower pieces.
- Put the cooked mushrooms, cauliflower, soy sauce, and chicken or vegetable broth into the Instant Pot.
- Set the Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
- When time is up let the pressure release naturally for 10 minutes, then release the rest of the pressure.
- Then use an Immersion Blender to puree the soup, leaving it a little chunky if you prefer.
- Set Instant Pot to SAUTE, LOW and stir in the heavy cream and let it heat through.
- Then mix 1 T cornstarch with 1 T water, stir it in, and let the soup cook to thicken for a minute or two.
- Be sure the soup is not boiling and not too hot, and then add 3/4 cup of Parmesan cheese and let it melt for 5 minutes, or until all the cheese has melted into the soup.
- Season soup to taste with salt and fresh-ground black pepper.
- Serve Cauliflower Mushroom Soup hot, with more freshly-grated Parmesan cheese to add at the table.
Notes
- For chopped cauliflower, you can use fresh or frozen.
- Adjust the soy sauce according to your taste preference, as it adds sodium.
- This recipe can also be made with chicken broth for a non-vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg