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2 White Bowls of Creamy Steak and Cauliflower Soup topped with green onions with a blue napkin and 2 spoons in the background on a wood table
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5 from 6 votes

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 mins
Cook Time25 mins
Total Time40 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.


  • 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