Steak and Cauliflower Soup
Steak and Cauliflower Soup is full of hearty, tender chunks of beef and cauliflower in a rich, creamy white cheddar broth. This soup is very low in carbs with only 6 net carbs per serving.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Appetizers, Main Dish, Soup
Cuisine: American, Beef, Gluten Free, Low Carb
Servings: 4 servings
Calories: 698kcal
- 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
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.
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.
** Nutritional information is an estimate and may vary
Serving: 1serving | Calories: 698kcal | Carbohydrates: 8g | Protein: 40g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 180mg | Sodium: 805mg | Potassium: 697mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 49.4mg | Calcium: 473mg | Iron: 3mg