This recipe is new to me this year and has been a comforting favorite throughout the ups and downs of 2020. We have probably made it at least twice a month for the past 9 months.
It’s hearty, salty, creamy, full of vegetables, and cheesy. What is NOT to love?!
The original recipe came from Stay Snatched blog and we don’t deviate too far off course from their original. I however add a bit more veggies, less meat (and you could totally sub in a vegan beefy crumble for a vegetarian version, not sure about the dairy subs tho haven’t tried yet) and some minor tweaks here and there to make it my own. It is a huge hit and definitely hits a much healthier spot if I am craving that salty pickly cheesiness of a McD burger.
Have you had a go to dish for 2020? what was is? Let me know below!
Cauliflower Cheeseburger Soup
- 2 bell pepper finely diced
- 2 carrots finely diced
- 1/2 pound ground beef
- salt and pepper to taste
- 1 large onion finely diced
- 2 tablespoons butter
- 1 large head of cauliflower chopped
- 3 cups vegetable broth
- 2 teaspoon worcestershire sauce
- 2 teaspoon garlic powder
- 1 1/2 tablespoon Italian Seasoning
- 1 tablespoon Tomato paste
- 1 tablespoon mustard
- 1 tablespoon dill pickle relish
- 1 cup heavy cream
- 2-3 cups shredded cheddar cheese
- 4 oz cream cheese
- 1 tsp cornstarch
- In a large pot, brown the ground beef on medium high breaking it up as you go, add salt and pepper to taste. I like it on the saltier side.
- Cook until no longer pink and remove from pot. Depending on the fat content of your beef drain some of the excess fat away leaving about a half tablespoon ish (if using beef crumbles add a little oil)
- Add in the butter, once melted, add in the onions. Saute until translucent add in the carrots and bell pepper and saute for 2-3 minutes.
- Add in the tomato paste, stir and incorporate. Add in the cauliflower. Cook for 1 minute, just to give a tiny bit of color.
- Deglaze pot by adding in the vegetable broth. Then add in the Worcestershire, garlic powder, italian seasoning, mustard, and pickle relish. Mix everything til well combined.
- Bring up to a boil, then cover, reduce to a medium simmer and cook for 15-20 minutes until cauliflower is tender.
- Add back in the beef, stir in the cream cheese until it all melted.
- Once the cream cheese has melted into the soup add in the heavy cream and shredded cheddar.
- If you would like the soup to be thicker add in a bit of cornstarch at this point by creating a slurry with 1 tsp of cornstarch and 1 tsp cold water than stirring it to the soup. Let stand for a few minutes before serving.