Craving a soup that’s both luxuriously creamy and incredibly healthy? Look no further! This Instant Pot Tomato Cauliflower Soup is a game-changer for busy weeknights. We’re using the magic of the pressure cooker to meld the bright, tangy flavor of cherry tomatoes with the subtle, earthy notes of cauliflower into a velvety soup in under 30 minutes. It’s a warm, comforting bowl of goodness that’s naturally low-carb and packed with flavor.
Ingredients
• For the Soup
• 1 cup (150g) cherry tomatoes, chopped
• 1 cup (100g) cauliflower, chopped into small florets
• 2 tbsp (14g) almond flour
• 2 tbsp (30ml) olive oil
• 3 cups (720ml) vegetable broth
• 2 tbsp (30ml) heavy cream
• Spices
• ½ tsp salt
• 1 tsp dried celery
Instructions
1. Set your pressure cooker to the ‘Sauté’ function. Once the inner pot is hot, add the olive oil.
2. Stir in the almond flour and toast for 1-2 minutes until lightly fragrant, stirring constantly to prevent it from burning.
3. Add the chopped cherry tomatoes and cauliflower to the pot. Season with salt and dried celery, and give everything a good stir to combine.
4. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Press the ‘Cancel’ button to turn off the Sauté function.
5. Secure the lid, turn the steam release handle to the ‘Sealing’ position, and select the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 7 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully turning the handle to ‘Venting’ to release any remaining steam.
7. Open the lid and stir in the heavy cream. For a perfectly smooth consistency, use an immersion blender to blend the soup directly in the pot, or carefully transfer it to a countertop blender and pulse until smooth.
8. Serve immediately and enjoy your creamy, homemade soup!
Nutritional Information
• Per Serving
• Calories: 269
• Total Fats: 22.7g
• Net Carbs: 5.8g
• Protein: 9.7g
• Fiber: 2.5g
Pro Tips
• For a deeper, roasted flavor, toss the cauliflower and tomatoes with olive oil and roast at 400°F (200°C) for 15 minutes before adding them to the pot.
• Make it dairy-free by swapping the heavy cream with an equal amount of full-fat coconut milk or a rich cashew cream.
• Elevate the flavor by adding 1-2 cloves of minced garlic with the almond flour and a pinch of smoked paprika or Italian seasoning with the other spices.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup reheats beautifully on the stovetop or in the microwave.
FAQ
Q: Is this tomato cauliflower soup low-carb
A: Yes, this soup is naturally low-carb, with only 5.8g of net carbs per serving, making it a great healthy and comforting meal.
Q: Can I make this soup dairy-free
A: Absolutely. To make a dairy-free version, simply swap the heavy cream with an equal amount of full-fat coconut milk or a rich cashew cream.
Q: How can I add more flavor to this soup
A: For a deeper, roasted flavor, you can roast the cauliflower and tomatoes at 400°F (200°C) for 15 minutes before pressure cooking. You can also add minced garlic, smoked paprika, or Italian seasoning.
Q: How long does leftover soup last
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup reheats beautifully on the stovetop or in the microwave.
