five cheese cauliflower soup
Print Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: Bacon, cauliflower, Creamy, Soup
Servings: 12
Calories: 231kcal
Author: Culinary Lion

Ingredients

  • 1 head Cauliflower large
  • 1/2 pound Bacon cut into 1/2 inch pieces
  • 8 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1/2 cup Ricotta Cheese
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Smoked Gouda
  • 1/4 cup Asiago Cheese
  • 1/4 cup Fontina
  • 1/2 cup white Onion diced
  • 1 tsp Granulated Onion
  • 1` tsp Granulated Garlic
  • 1 tsp Real Salt
  • 2 tbsp Scallions thinly Sliced
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp White Pepper

Instructions

  • Chop bacon into ½ inch pieces and add to the instant pot set on sauté. Stir occasionally until crispy then set aside on paper towels to cool.
  • Add in diced onion and chopped cauliflower. Cook for about 10 minutes browning the cauliflower and onion.
  • Add in chicken broth and heavy cream and scrape any brown bits off the bottom of the pan. 
  • Stir in your seasoning, place the lid on making sure the vent is closed then set the instant pot for 8 minutes on high pressure.
  • Once the instant pot has finished its cycle slow release for 15 minutes before removing the lid.
  • Using an Immersion stick blender add in your cheeses one at a time starting with the ricotta, then Parmesan then the remaining cheeses.
  • Garnish your soup with crispy bacon, additional cheese and sliced scallions 

Nutrition

Calories: 231kcal | Carbohydrates: 5g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1046mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 34.9mg | Calcium: 150mg | Iron: 0.7mg