Steak and Cauliflower Soup recipe
This Steak and Cauliflower Soup is a delicious and cozy recipe that is low carb too. It is easy to make and will be something the whole family will enjoy. Save it to Pinterest now!
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Servings: 4 - 6
Equipment
- Large Dutch oven
Ingredients
- 2- 3 lbs Trimmed Tenderloin Tips
- 1 tsp coarse sea salt
- 1/2 tsp fresh cracked pepper
- 1/2 tsp garlic powder
- 4 Tbsp extra virgin olive oil, divided
- 1 cup diced onions
- 3 cloves grated or pressed garlic
- 5-6 cups beef broth
- 2 heads cauliflower with 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
- Remove Trimmed Tenderloin Tips from the package and cut into smaller pieces. About ½ - 1 inch. Pat dry and season with sea salt, pepper and garlic powder. Let sit for about 15 minutes.
- Heat a large pot over high heat and add half the extra virgin olive oil. Sear beef on the larger sides for about 1 minute. If the shorter sides haven't browned, sear them 30 seconds. Remove them from the pan to a plate to catch drippings.
- Turn the heat to medium and add the rest of the extra virgin olive oil to the pot. Add in the onions and garlic and cook, stirring continuously for 4 minutes.
- Add in 1 cup of beef broth and deglaze the pan. When about half of the liquid is reduced, add in the rest of the beef broth.
- Add in the heavy cream and mix well. Heat over medium until the broth boils. Then turn down to simmer.
- Add in the Trimmed Tenderloin Tips, the drippings and the thyme. Simmer for 1 1/2 hours.
- Add the cauliflower and simmer for 30 minutes.
- Turn the heat all the way down or off. Add in the cream cheese, cheddar cheese and the parmesan cheese. Stir gently until it melts.
- Check the cauliflower to make sure you can spear it with a fork. If so, season to taste with salt and pepper. Top with additional fresh thyme leaves in the bowl and enjoy!