This Creamy Cauliflower Ground Beef Soup is the perfect marriage of comfort and nutrition, combining tender ground beef with creamy cauliflower in a rich, satisfying broth that warms you from the inside out. What makes this soup truly special is how the cauliflower becomes incredibly creamy when blended, creating a luxurious base that rivals any cream-based soup without the heavy feeling. The savory ground beef adds protein and heartiness, while aromatic vegetables and herbs build layers of flavor that make each spoonful more satisfying than the last. This soup is ideal for cold weather, busy weeknights, or anyone following a low-carb lifestyle who doesn’t want to sacrifice comfort or flavor.
Serves: 6-8 people
Total Time: 45 minutes
Active Prep Time: 15 minutes
What You’ll Need
For the Soup Base:
- 1 pound ground beef (80/20 blend)
- 1 large head cauliflower, cut into florets (about 6 cups)
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Finishing:
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons fresh parsley, chopped
- 2 green onions, sliced thin
- Sour cream for serving (optional)
Building the Flavor Foundation
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. The beef should have nice caramelized bits, which add depth to the soup’s flavor.
Using a slotted spoon, transfer the cooked beef to a plate and set aside. Leave about 2 tablespoons of the beef drippings in the pot – this adds incredible flavor to the vegetables. If there’s too much fat, drain some off, but keep enough for cooking the vegetables.
Add the diced onion, celery, and carrots to the pot with the beef drippings. Cook over medium heat, stirring occasionally, for about 5 minutes until the vegetables begin to soften. This creates the aromatic base that will flavor the entire soup.
Adding the Aromatics
Stir in the minced garlic, dried thyme, oregano, and red pepper flakes if using. Cook for another minute until fragrant, being careful not to let the garlic burn. The herbs will become more aromatic as they cook, releasing their essential oils into the soup base.
Add the cauliflower florets to the pot and stir to combine with the vegetables and seasonings. The cauliflower will cook down significantly, so don’t worry if the pot seems very full at this point.
Creating the Creamy Base
Pour in the beef broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook for 15 to 20 minutes, or until the cauliflower is very tender and easily pierced with a fork.
Remove the bay leaves and return the cooked ground beef to the pot. Using an immersion blender, blend about half of the soup directly in the pot, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
The goal is a soup that’s partially smooth and creamy from the blended cauliflower, but still has some texture from the remaining vegetables and beef chunks.
Making It Rich and Creamy
In a small bowl, whisk the softened cream cheese until smooth. Gradually whisk in about 1/2 cup of the hot soup to temper the cream cheese, preventing it from curdling when added to the pot.
Stir this cream cheese mixture back into the soup, then add the heavy cream. The combination of cream cheese and heavy cream creates an incredibly rich, velvety texture that makes this soup feel indulgent.
Simmer the soup for another 5 minutes, stirring frequently, to allow all the flavors to meld together. The soup should be thick enough to coat the back of a spoon but still pourable.
Final Seasoning and Cheese
Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the pot from heat and gradually stir in the shredded cheddar cheese, allowing it to melt completely. The cheese adds another layer of richness and a sharp flavor that complements the mild cauliflower perfectly.
Be sure to stir the cheese in off the heat to prevent it from becoming stringy or separating. If the soup seems too thick, thin it with a little more broth or cream.
Serving Your Hearty Soup
Ladle the soup into warmed bowls and garnish with fresh chopped parsley and sliced green onions. The fresh herbs add color and a bright flavor contrast to the rich, creamy soup.
Offer sour cream on the side for those who want an extra tangy element. A dollop of sour cream stirred into each bowl creates beautiful swirls and adds another layer of creaminess.
Storage and Reheating Tips
This soup keeps well in the refrigerator for up to 4 days. Store it in airtight containers and reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or cream when reheating, as the soup tends to thicken as it cools.
The soup can also be frozen for up to 3 months, though the texture may change slightly due to the dairy content. Thaw overnight in the refrigerator and reheat slowly, whisking well to restore the creamy consistency.
Nutritional Benefits and Variations
This soup is naturally low in carbohydrates, making it perfect for those following keto or low-carb diets. The cauliflower provides fiber, vitamins, and minerals while creating the creamy base typically achieved with flour or potatoes.
For variation, try using ground turkey or chicken instead of beef, or add other low-carb vegetables like broccoli or zucchini. You can also experiment with different cheese varieties – Gruyere or Swiss would be delicious alternatives to cheddar.
