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!
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