Instant Pot Cauliflower Mushroom Soup – Kalyn's Kitchen

Instant Mushroom and Cauliflower Soup is a delicious, low-carb soup that’s very good with freshly grated Parmesan cheese added to the table. My sister Pam’s family loves this delicious soup and so do I!

Pin Instant Cauliflower Soup to Prepare Later!

Love this low carb Instant Cauliflower SoupSo did my sister Pam when I tried it on her a few years ago. But this was definitely a recipe in which the original photos didn’t show the soup at all. Cara and I recently decided to update the recipe and take new photos.

This soup was partially inspired by Zupas cafe Cauliflower soup from Wisconsin, a rich and creamy soup definitely not suitable for the diet! Mushrooms were a perfect ingredient to add umami for flavor, and having them in the instant pot made this recipe super easy.

And I don’t apologize for Kara’s way and I always want to improve the recipe when we update to take better pictures, and we’ve made some small changes in this recipe to increase the flavor even more for the updated version. If anyone is a fan of the original, you can still find it here.

What ingredients do you need for this recipe?

an onion
olive oil
minced garlic (affiliate link)
dried thyme or ground thyme (affiliate links)
Spike seasoning (affiliate link)
salt (optional)
Soy sauce or low-sodium soy sauce. Uses Gluten Free Soy Sauce if it is necessary. (affiliate link)
heavy cream (or use half and half or milk)
mushroom
cauliflower
Canned chicken broth or vegetable broth
cornstarch (optional)
Freshly grated parmesan cheese

What kind of mushroom did we use?

We used brown cremini mushrooms (sometimes called Baby Bellas) for this soup. They’ve added a nice flavor and a bit of color too, but you can use any type of mushroom you like.

Why don’t I cook mushrooms in the Instant Pot?

Of course, you can cook the mushrooms in the Instant Pot after frying the onions if you really hate the idea of using another frying pan. But getting the mushrooms brown nicely and evaporating all of the liquid that is released when the mushrooms are cooked is important for the flavor in this soup, and I feel that works best in a large skillet on the stove.

Should you use cornstarch to thicken soup?

The original recipe for this soup did not use cornstarch. But when we added a few other ingredients for flavor and texture, we liked it even better with 1 tablespoon of cornstarch mixed with water for a bit of thickness. If you prefer not to use cornstarch, it will still taste good but you will have a slightly thinner soup.

Could Mushroom Cauliflower Soup Be Keto?

I didn’t flag this recipe as Keto because it didn’t have a lot of fat and my favorite version used a small amount of cornstarch. But when I calculated the nutritional information, I was pleasantly surprised that she only had 8 net carbs per serving. Some people may find it good for keto, especially if you skip the optional cornstarch.

Can broccoli and mushroom soup be vegan?

If you use vegetable broth, this delicious soup can easily be vegetarian.

More delicious instant soup:

paying off Low Carb & Instant Keto Soups On the kitchen of Kalyn or Low carb instant soup recipes On the slow cooker or pressure cooker for more delicious low-carb soup ideas made in a quick pot.

Love your instant pot?

I am using 6 quart bowl (Referral link) for all of my Instant Recipes recipes. Check out my growing collection of Instant Pot Recipes! You can also find lots and lots of ideas for instant pot at slow cooker or pressure cooker Location.

How to make instant cauliflower soup:

(These are just the steps for preparing the recipe. Scroll down for a full, printable recipe including nutritional information.)

Heat the oil in a saucepan over a low-medium heat and cook the onions. Add the minced garlic, dried thyme (or ground thyme), and Spike Seasoning and cook for a few more minutes.
While the onions are cooking, wash the mushrooms and cut into quarters.
Heat the oil in a large frying pan. Cook the mushrooms until they are well browned and the liquid that has escaped has evaporated.
Cut 4 cups of small cauliflower pieces.
Place cooked mushrooms, broccoli, soy sauce, and chicken or vegetable broth in a quick pot.
Set the Instant Pot to manual, high pressure, 5 minutes.
When the time is up, let the pressure release naturally for 10 minutes, then release the rest of the pressure.
This is what the soup looked like when we took the lid off.
use file immersion mixer (Continued link) to puree the soup.
Set a rapid saucepan to fry, lightly stirring in heavy cream, half and half, or milk and allow to heat up.
Then mix the cornstarch with the water, stir and let the soup thicken for a minute or two. (my choice)
Make sure the soup doesn’t come to a boil, then add 3/4 cup of Parmesan cheese and let it cook until the cheese is completely melted.
Season the soup with salt and ground black pepper, to taste. (You may not want a lot of salt.)
Serve hot with more freshly grated Parmesan cheese to add to the table

Make it a low carb meal:

This soup would be delicious with toast Delicious Almond Flour Bread or olive bread For a low carb meal!

Weekend food preparation:

This recipe has been added to a category called Prepare food on the weekend Here you will find recipes that you can prepare or cook on the weekend and eat during the week!

ingredients

1 chopped onion
2 tsp. + 1 ton olive oil
1 ton minced garlic
1 tsp. Dried thyme (or a little ground thyme)
1 tsp. Spike seasoning
1 pound cremini mushrooms, washed and chopped
4 cups chopped cauliflower (see notes)
2 tons of soy sauce (see notes)
6 cups chicken broth (see notes)
1/4 cup heavy cream (see notes)
1 ton of cornstarch mixed with 1 ton of water (optional)
Salt and freshly ground black pepper (to taste)
3/4 cup freshly grated Parmesan cheese, plus more to add at the table if desired

instructions

Heat 2 tsp. Oil in Instant Pot over low-medium heat and cook onion until brown, about 5 minutes.
Then add the minced garlic, dried thyme or ground thyme, and Spike Seasoning and cook for an additional 2 minutes. (I like to use a little less ground thyme, but regular dried thyme is fine. If you don’t have spike seasoning, use any all-purpose spice blend.)
While the onions are cooking, wash the mushrooms if necessary, cut the mushrooms into quarters, and heat 1 ton of oil in a large frying pan on the stove.
Cook the mushrooms until they are well browned and any liquid has evaporated. (You can cook the mushrooms in the Instant Pot, but I think browning the mushrooms and evaporating the liquid works best in a skillet on the stove.)
Cut 4 large cups of small cauliflower pieces.
Put the cooked mushrooms, broccoli, soy sauce, and chicken or vegetable broth in the instant pot.
Set the Instant Pot to manual, high pressure, 5 minutes.
When the time is up, let the pressure release naturally for 10 minutes, then release the rest of the pressure.
Then use file immersion mixer (affiliate link) Mash the soup, leaving it a little chunky if you prefer. (You can also puree in a food processor or blender, but an immersion blender is much easier.)
Set a rapid saucepan to fry, lightly stirring in heavy cream, half and half, or milk and allow to heat up.
Then mix 1 TB of cornstarch with 1 TB of water, stir, and let the soup thicken for a minute or two. (This is optional if you don’t mind a slightly thinner soup.)
Make sure the soup is not boiling and not too hot, then add 3/4 cup of Parmesan cheese and let it melt for 5 minutes, or until the cheese is completely melted into the soup.
Season the soup with salt and ground black pepper, to taste. (The soy sauce does add sodium so you may not want a lot of salt.)
Serve hot with more freshly grated Parmesan cheese to add to the table

Notes

You don’t have to eat exactly four cups of chopped cauliflower; Just use a large head of cauliflower.

Use chicken broth or vegetable broth, whichever you prefer.

Use low-sodium soy sauce if you prefer. Be sure to use gluten-free soy sauce if needed.

Use half and half or milk instead of heavy cream if you prefer.

The recipe Kalyn created when she was a little fascinated with her new electric pressure cooker.

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 132Total fat: 8 gramsSaturated fat: 3 gramsUnsaturated fats: 0 gramsUnsaturated fats: 3 gramsCholesterol: 20 mgsodium: 1360 mgcarbohydrates: 10 gramsthe basic: 2 gramssugar: 4 gramsprotein: 7 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Instant Cauliflower Mushroom Soup will be approved for low carb eating plans, as well as all phases of the original South Beach Diet. Check the nutritional information to see if you’re going to eat this for Keto. Low-carb diets need heavy cream and lots of cheese. The South Beach Diet recommends low-fat milk and a moderate amount of Parmesan cheese.

Find more recipes like these:
Uses Instant Pot Recipes To find more recipes like these. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on Pinterest or in Facebook To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was first published in 2014 when I had a new electric pressure cooker (after using a pressure cooker for a few years.) The recipe was improved for better flavor and updated with new photos in 2022.