Cauliflower Jalapeno Popper Soup (w/ Instant Pot Instructions)

Enjoy all the goodness of a jalapeno popper, but in a bowl, with this simple low-carb jalapeno popper cauliflower soup. It’s simple to prepare in one pot or an Instant pot in just over 30-minutes and gluten-free.

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For years I’ve been making a jalapeno popper cauliflower casserole. It’s one of my faves!

As I was preparing it a couple of weeks ago on a blistery cold day the idea struck me to turn it into a soup. What a great idea that turned out to be because this soup is AMAZING!

Even my kids, who normally won’t touch cauliflower, chowed it down. It’s got so much flavor going on that you can hardly even tell it’s not potato-based.

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What you’ll love about this recipe

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• It’s simple! One of the best things about soup is how simple it typically is to prepare. This one is just that. Everything is cooked up in just one pot and it doesn’t require any special kitchen gadgets (unless you make it in the Instant Pot) which makes the clean up a breeze. It doesn’t require much prep work and only takes about 35-minutes, a lot of which is hands-off.
• It’s low-carb! While I love potato soup and could have easily used potatoes in place of the cauliflower in this recipe, I do not love the carbs. Cauliflower is such a wonderful alternative; it’s rather neutral in flavor, less starchy, and low-carb!
• It can be prepared in an Instant Pot! If you’re an Instant Pot junky like me, you may be excited to know that you can easily prepare this soup in one and although not by much, it cuts the cooking time by a little bit.

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Ingredients (+ notes & substitutions)

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• Bacon: I highly recommend thick-cut bacon if you have it.
• Onion: A white or a yellow onion will work for this recipe.
• Jalapenos: You’ll need four medium-sized jalapenos. For less heat, make sure to remove the seeds and membranes.
• Garlic
• Mustard powder: A little mustard powder adds tang and brings balance to the soup. If you don’t have mustard powder, you can add one teaspoon of yellow or Dijon mustard.
• Black pepper
• Kosher salt
• Chicken broth
• Cauliflower: A medium-sized head of cauliflower, about two pounds, is perfect. It will need to be cut into florets and then roughly chopped. Alternatively, you can use frozen cauliflower, however, it would need to be thawed first. You’ll need about 4-5 cups if you go the frozen route.
• Cream cheese: It’s important to soften the cream cheese to room temp first so that it will incorporate into the soup without clumping.
• Heavy whipping cream: For creaminess and to thicken the broth.
• Cheddar cheese: I prefer to use extra sharp or sharp cheddar but any type of cheddar will do, including smoked.

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How to make cauliflower jalapeno popper soup (+ tips)

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1. Add the bacon to a large pot and place it over medium heat. Cook for 8-10 minutes until the bacon is browned and crispy. **You may need to pour out some of the oil a time or two. Use a slotted spoon to transfer the bacon to a paper towel-lined surface.

2. Discard all but one tablespoon of the bacon grease then add the onion and jalapeno and sauté for three minutes until softened. Add the garlic, mustard powder, black pepper, and salt and sauté for an additional 1-2 minutes.

3. Add the chicken broth and cauliflower and bring it to a boil, then reduce heat to medium-low and simmer for 15 minutes.

4. Add the cream cheese and stir or whisk until it is fully combined and there are not any clumps then stir in the heavy whipping cream.

5. Add the cheddar cheese 1/2 cup at a time stirring until fully melted and combined between each new addition.

6. Add salt and pepper to taste and serve warm topped with crispy bacon bits and sliced scallions.

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Instant Pot Instructions

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1. Add the bacon to the Instant Pot and turn on the sauté feature. Cook for approximately five minutes until browned and crispy then transfer to a paper towel-lined surface.
2. Add the onion and jalapeno and sauté for three minutes until softened, then add the garlic, mustard powder, black pepper, and salt and sauté for an additional 1-2 minutes.
3. Add the chicken broth and cauliflower then top with the lid, turn to seal, and cook on high pressure for seven minutes.
4. Do a quick release, add the cream cheese, and stir or whisk until it is fully combined and there are not any clumps then stir in the heavy whipping cream.
5. Add the cheddar cheese 1/2 cup at a time stirring until fully melted and combined between each new addition.
6. Add salt and pepper to taste and serve warm topped with crispy bacon bits and sliced scallions.

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Storage

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Leftovers may be refrigerated in an airtight container for up to four days.

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FAQ

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Recommended Products

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More soup recipes you can prepare in an Instant Pot:

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• Lentil Turkey Soup: Wholesome and flavorful, this simple lentil turkey soup is a great way to make use of leftover turkey. For a complete meal, serve it with a side salad and a slice of crusty bread.
• Cajun 15 Bean Soup: Prepared on the stovetop or in an Instant Pot, this rich and hearty Cajun 15 bean soup with andouille sausage is the perfect soup to warm up with this winter. Naturally gluten-free and dairy-free.
• Chipotle Chicken Tortilla Soup: Simple to prepare on the stovetop or in an Instant Pot, this richly flavored chipotle chicken tortilla soup with corn is sure to hit the spot. Naturally gluten-free and dairy-free.

If you make this jalapeno popper cauliflower soup I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥