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Cauliflower Beef Cream Cheese Soup – Hearty and melt-in-your-mouth, you’ll enjoy every spoonful of this cauliflower beef cream cheese soup! It is loaded with good-for-you ingredients such as ground beef, cauliflower, tomato, onion, and garlic, all simmered in velvety cream cheese and beef broth. If you have 30 minutes and these few ingredients, you’re in for a satisfying and heartwarming dinner. Gluten-free and keto-friendly – Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Cauliflower Beef Cream Cheese Soup
- 1 small cauliflower head, riced
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- 8 oz cream cheese, diced and at room temperature
- 3 oz grated parmesan
- 1/4 teaspoon kosher salt
- 1 teaspoon black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the cauliflower beef cream cheese soup: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks with a wooden spoon.
2. Add onion to the pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, riced cauliflower, and Italian seasoning and cook about 3 minutes.
3. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
4. Stir in heavy cream, cream cheese, and parmesan until melted, about 3 minutes; season with salt and pepper, to taste. Laddle the cauliflower beef cream cheese soup into bowls, garnish with more herbs if you like, and serve immediately. Enjoy!
Photo credit: © Eatwell101.com
Leave a Reply
Momma Lin
2022-07-30 17:41:58
Amazing recipe. Made a large batch with venison. Froze half of it. 6 months later, it’s just as good! Love, love love this soup!
