Cauiliflower Rice Beef Cream Cheese Soup
Beef
Ingredients
1 small cauliflower head, riced
1 tablespoon olive oil
1 pound ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
2 cups beef stock
1 (15-ounce) can tomato sauce
3/4 cup heavy cream
8 ounces cream cheese, diced and at room temperature
1/2 cup grated parmesan
Kosher salt and freshly ground black pepper, to taste
Directions
1. To make the cauliflower beef cream cheese soup: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks with a wooden spoon.
2. Add onion to the pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, riced cauliflower, and Italian seasoning and cook about 3 minutes.
3. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
4. Stir in heavy cream, cream cheese, and parmesan until melted, about 3 minutes; season with salt and pepper, to taste. Ladle the cauliflower beef cream cheese soup into bowls, garnish with more herbs if you like, and serve immediately.