Steak and Cauliflower Soup is full of hearty, tender chunks of beef and cauliflower in a rich, creamy white cheddar broth. This soup is naturally gluten free and very low in carbs. With only 6 net carbs per serving, it’s also a perfect choice for those following a keto diet.
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One of my favorite cold weather soup recipes is Creamy Steak and Potato Soup. However, because I am currently limiting my intake of carbohydrates, I decided to make up a low carb, keto-friendly version of that same exact soup!
I simply replaced the potatoes with cauliflower and eliminated the flour and milk. The result is this Creamy Steak and Cauliflower Soup that’s just as flavorful and stick-to-your-ribs delicious as the recipe that inspired it!
Why This Recipe Works
- Tender, juicy chunks of steak and cauliflower make this a filling soup that can easily stand in as the main dish.
- The sharp white cheddar cheese broth gives this soup a perfect, comfort food vibe.
- This soup is gluten free, low carb, and perfect for those following a keto diet. There are only 6 net carbohydrates per serving.
How to Make Steak and Cauliflower Soup
Prep!
Cut the beef and cauliflower into bite size pieces. Dice the onion, mince the garlic, and shred the cheese.
Tip: it is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese. The bagged cheese contains a starch which will increase the total carbohydrates as well as prevent the cheese from melting as nicely.
Create!
Season beef with salt and pepper
Heat the olive oil in a stock pot or Dutch oven over medium heat and add the beef. Cook, stirring occasionally, until the beef is just done through – about 7-8 minutes. Remove the beef with a slotted spoon and set aside.
Add the onion and garlic to the same pot. Cook until just soft, about 3 minutes.
Pour in the beef bone broth and raise the heat to high to bring to a boil.
Stir in the cauliflower florets and cook until they are just fork tender – about 3-4 minutes.
Lower the heat back to medium and add the heavy cream and cooked beef. Cook an additional 2-3 minutes, or until heated through.
Remove the pot from the heat and stir in the shredded cheese until melted.
Present!
Serve hot, topped with slices of green onions and extra shredded cheese, if desired.
Tips & Techniques for the Best Steak and Cauliflower Soup
- It is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese. The bagged cheese contains a starch which will increase the total carbohydrates as well as prevent the cheese from melting as nicely.
- Use the most tender cut of beef you can find. Top round steak and chuck roast are great options.
- Store leftover soup in individual air-tight containers in the refrigerator. Use within 3-4 days.
FAQ’s
- What kind of steak is best to use in soup? Tender cuts of steak are best for this soup. I prefer to use either top round steak or a chuck roast.
- Can you substitute half-and-half for the heavy cream? Yes, but your soup may be a little less thick.
Other Recipes to Try
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Steak and Cauliflower Soup
Ingredients
- 1 pound beef * cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 1/4 cup onion * diced
- 2 cloves garlic * minced
- 2 cups beef bone broth * or stock
- 4 cups cauliflower florets * from one medium head
- 1/2 cup heavy cream
- 8 ounces sharp white cheddar cheese * shredded
- green onions * optional, garnish
Instructions
- Season beef with salt and pepper.
- Heat the olive oil in a stock pot or Dutch oven over medium heat.
- Add the beef and and cook, stirring occasionally, until just done through - about 7-8 minutes. Remove the beef with a slotted spoon and set aside.
- Add the onion and garlic to the same pot. Cook until just soft, about 3 minutes.
- Pour in the beef bone broth and raise the heat to high to bring to a boil.
- Stir in the cauliflower florets and cook until they are just fork tender - about 3-4 minutes.
- Lower the heat back to medium and add the heavy cream and cooked beef.
- Cook an additional 2-3 minutes, or until heated through.
- Remove the pot from the heat and stir in the shredded cheese until melted.
- Taste and season with salt and pepper, if needed.
- Serve hot, topped with green onions and extra cheese, if desired.
Notes
Tips & Techniques for the Best Steak and Cauliflower Soup
- It is strongly recommended to shred the cheese from a block rather than using pre-shredded bagged cheese. The bagged cheese contains a starch which will increase the total carbohydrates as well as prevent the cheese from melting as nicely.
- Use the most tender cut of beef you can find. Top round steak and chuck roast are great options.
- Store leftover soup in individual air-tight containers in the refrigerator. Use within 3-4 days.
FAQ's
- What kind of steak is best to use in soup? Tender cuts of steak are best for this soup. I prefer to use either top round steak or a chuck roast.
- Can you substitute half-and-half for the heavy cream? Yes, but your soup may be a little less thick.
