This creamy soup mixes tender cauliflower and tasty ground beef for a cozy meal. It’s smooth, filling, and packed with flavor, making it a perfect choice for chilly days!
Honestly, it feels like a warm hug in a bowl. I love how easy it is to whip up! Just sauté, simmer, and you’ve got a delightfully creamy soup the whole family will enjoy.
Key Ingredients & Substitutions
Ground Beef: I usually use lean ground beef for this soup. If you’re looking for a healthier option, ground turkey or chicken can work well too, just remember they might need different cooking times.
Cauliflower: Fresh cauliflower is best for texture. However, frozen cauliflower works too—it’s just a quicker alternative. If you want to switch things up, broccoli or even sweet potatoes can be great substitutes.
Heavy Cream: This gives the soup a rich creaminess, but you can use half-and-half or a non-dairy cream like coconut milk if you’re looking for something lighter or dairy-free. Just be mindful of the flavor which can slightly change.
Spices: Smoked paprika adds a nice depth, but regular paprika or even cumin can work in a pinch. If you prefer milder flavors, you can skip the red pepper flakes altogether or reduce the amount.
How Do You Get That Creamy Texture?
The secret to a silky-smooth soup lies in blending it well! After simmering the cauliflower and beef together, use an immersion blender directly in the pot. This method is quick and reduces cleanup. If you’re using a regular blender, let the soup cool slightly before blending to avoid hot splashes.
- After blending, stir in the cream cheese and heavy cream. This step is crucial for achieving that extra creamy consistency.
- If you want to make the blending process easier, chop cauliflower into smaller pieces before cooking. It will soften faster and blend easily.
Now you’re all set for making this delicious soup! It’s sure to warm you and your family on a chilly day. Enjoy!
Creamy Cauliflower Ground Beef Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 medium head cauliflower, chopped into small florets (about 4 cups)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- Fresh thyme sprig for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 30 minutes to cook, making the total time around 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. This time brings out the sweet flavors of the onion.
2. Add Garlic:
Once the onion is ready, stir in the minced garlic and cook for about 1 more minute. Keep an eye on it; you want it fragrant but not burned!
3. Brown the Beef:
Add the ground beef to the pot. Cook it while breaking it apart with a wooden spoon until it’s browned all over. If there’s a lot of fat after cooking, drain the excess so the soup isn’t greasy.
4. Spice it Up:
Add the smoked paprika, red pepper flakes, dried thyme, salt, and black pepper. Stir everything together and let the spices toast for 1 minute—this brings out their best flavor!
5. Add Cauliflower and Broth:
Now, toss in the chopped cauliflower and pour in the beef broth. Bring it all to a boil, then reduce the heat to a simmer. Let it cook until the cauliflower is very tender, about 15-20 minutes.
6. Blend the Soup:
Once the cauliflower is tender, use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have one, you can blend it in batches in a regular blender, but be careful with the hot soup!
7. Stir in the Cream:
Return the soup to the pot if you blended it in batches. Stir in the softened cream cheese and heavy cream until everything is fully combined. This is where the magic happens—the creaminess!
8. Taste and Adjust:
Give the soup a quick taste and add more salt and pepper if needed. Warm the soup slowly until it’s heated through, but try not to boil it at this stage.
9. Serve and Enjoy:
Serve your creamy soup hot in bowls, garnished with a sprig of fresh thyme if you like. It’s hearty, delicious, and perfect for any chilly night!
Enjoy your rich, comforting bowl of creamy cauliflower and ground beef soup—a true crowd-pleaser!
Can I Use Frozen Cauliflower Instead?
Absolutely! Frozen cauliflower can be a great time-saver. Just toss it in without thawing, but keep in mind it may cook faster than fresh, so check for tenderness after about 10-15 minutes of simmering.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk mixed with a tablespoon of cornstarch to help thicken the soup. For a dairy-free alternative, coconut milk works well, though it will impart a slight coconut flavor.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally.
Can I Add Additional Vegetables?
Definitely! Feel free to add in other veggies like carrots or bell peppers when sautéing the onions. Just chop them into small pieces so they cook thoroughly within the same time frame.
