Description
This Steak and Cauliflower Soup is the perfect cozy meal, especially if you’re looking for a low-carb option. Tender chunks of steak combined with creamy cauliflower in a flavorful broth make this dish a satisfying and hearty choice for the whole family. It’s simple to prepare, making it ideal for busy weeknights.
Ingredients
Units
Scale
- 2–3 lbs trimmed tenderloin tips (cut into 1/2 – 1 inch pieces)
- 1 tsp coarse sea salt
- 1/2 tsp freshly cracked pepper
- 1/2 tsp garlic powder
- 4 Tbsp extra virgin olive oil, divided
- 1 cup diced onions
- 3 cloves garlic (grated or pressed)
- 5–6 cups beef broth
- 2 heads cauliflower (florets cut and used)
- 3/4 cup heavy cream
- 5 sprigs fresh thyme
- 4 oz cream cheese
- 4 oz white cheddar cheese
- 1/2 cup freshly grated parmesan cheese
- Additional sea salt, fresh cracked pepper, and thyme to taste
Instructions
- Cut tenderloin tips into ½ – 1 inch pieces, pat dry, and season with sea salt, pepper, and garlic powder. Let sit for 15 minutes.
- Heat a Dutch oven over high heat, add 2 Tbsp olive oil, and sear beef for about 1 minute per large side. Sear shorter sides for 30 seconds if needed. Remove and set aside.
- Reduce heat to medium, add remaining 2 Tbsp olive oil, and cook onions and garlic for about 4 minutes, stirring continuously.
- Deglaze the pan with 1 cup beef broth. Once reduced by half, add remaining broth and stir.
- Add heavy cream, bring to a boil, then reduce to a simmer. Return beef and drippings to pot, add thyme, and simmer for 1 ½ hours.
- Add cauliflower florets and simmer for another 30 minutes.
- Reduce heat and add cream cheese, cheddar cheese, and parmesan. Stir until fully melted.
- Test cauliflower for tenderness, season to taste with salt and pepper, garnish with thyme, and serve.
Notes
- For extra flavor, use bone broth instead of standard beef broth.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Use an immersion blender for a creamier consistency if desired.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg