Beef and Cauliflower Cheese Soup
A few years ago, my friend, Makayla hosted a pre-Halloween girls night. Of course, it included drinks, Hocus Pocus, and soup. Now I love wine and of course, the Sanderson sisters, but Makayla’s soup was probably a highlight of the night for me. I had to try my hand in recreating it. Enter this recipe for Beef and Cauliflower Cheese Soup.
I know…. I know….
You read the title and was like…
What.
The.
Heck.
Chanda!
Cauliflower?
In a beef soup?
Yes. You heard me right.
There is cauliflower IN this soup!
And it is pure deliciousness.
It was the ingredient that when I first had Makayla’s soup, made me pause and say what is that?
The answer is riced cauliflower!
I had NEVER had riced cauliflower before.
Not that I don’t like cauliflower. I just didn’t ever see the appeal of steamed riced cauliflower.
That was until I had it in this soup, with ground beef, onion, broth, cream, and of course cheddar cheese.
(Those last two listed ingredients prevent me from calling this recipe “healthy”.)
I will call it delicious, with a helping of veggies!
This recipe has become one of my favorite soups of all time.
Fast, simple, and without a doubt a crowd pleaser that even your pickiest eaters will love!
Beef and Cauliflower Cheese Soup
Looking for a Halloween Soup Recipe? This Beef and Cauliflower Cheese Soup is healthy, simple. and easy to make with ground beef and vegetables
Ingredients
- 1 lb Ground Beef
- 1/2 Onion, diced
- 1 pkg (12 oz) Frozen Riced Cauliflower
- 3 Tbsp Butter
- 3 cups Chicken Broth
- 1 1/4 cup Heavy Cream
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Nutmeg
- 3 cups Shredded Cheddar Cheese
Instructions
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In a large skillet over medium heat, stir and cook ground beef and onion until beef is cooked and onion translucent. Drain.
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Meanwhile, cook frozen riced cauliflower according to package directions.
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Once cooked, stir together drained beef, onion, and cooked riced cauliflower with butter. Sauté on medium heat for about 5 minutes.
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Stir in chicken broth, heavy cream, dried parsley, garlic powder, salt, pepper, and nutmeg.
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Bring soup to a boil, reduce heat to low and simmer for about 20 minutes. Stir occasionally.
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Next, add shredded cheese, a cup at a time, stirring constantly so that cheese melts into soup. and doesn't stick to the bottom of the pan.
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Once the soup is heated and cheese melted, it is ready to serve!
The perfect keto soup!
I add cholula more cheese and some green onions to my bowl.
Thanks Jennifer for the review! It really is such a great option for keto.
What are the nutritional information for this soup
Hi Pam, You should be able to find online multiple websites that allow you to input the ingredient list and serving size to find the information you are looking for.