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Cauliflower Cheeseburger Soup

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
  1. 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.
  2. 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)
  3. 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.
  4. Add in the tomato paste, stir and incorporate. Add in the cauliflower. Cook for 1 minute, just to give a tiny bit of color.
  5. 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.
  6. Bring up to a boil, then cover, reduce to a medium simmer and cook for 15-20 minutes until cauliflower is tender.
  7. Add back in the beef, stir in the cream cheese until it all melted.
  8. Once the cream cheese has melted into the soup add in the heavy cream and shredded cheddar.
  9. 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.

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