Modified Cheeseburger Soup

Ingredients

• 1 lb ground beef
• 1/2 onion, diced
• 2 garlic cloves, minced
• 3 Tablespoons butter
• 12 oz frozen riced cauliflower
• 3/4-1 cup frozen spicy riced cauliflower from Trader Joe’s (optional)
• 3 cups beef broth
• 1 1/4 cups whole milk – you can sub this for lower fat milk, or add some cream if you want it more creamy.
• 3 cups (12 oz.) shredded cheddar cheese (use less if you want this less cheesy)
• 3 oz Philadelphia Cream Cheese, softened
• 1 tsp basil
• 1 tsp parsley
• 1/2 tsp pink salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• Optional toppings: Green onions, bacon, shredded cheese, diced tomatoes, shredded lettuce

Option 1 – blend the cauliflower for a smoother and slightly thicker soup (more time consuming):

1. Use the linked recipe here to, essentially, make a smooth cauliflower puree. Set aside.
2. Brown ground beef, with a bit of salt added, then drain and set aside.
3. In a large saucepan, saute onion, minced garlic, and spicy cauliflower in one tablespoon of butter until the onion turns translucent.
4. Add the other 2 tablespoons of butter and the puréed cauliflower to the onion/garlic mixture and saute for 5 minutes, stirring so that it doesn’t stick.  This time helps evaporate some of the excess liquid out of the cauliflower puree.
5. Add ground beef, broth, milk, and spices.
6. Bring soup mixture to a boil, reduce heat to low, and simmer for 20 minutes.
7. Add cheddar cheese a cup at a time, stirring with a whisk so that it melts evenly.
8. Once the cheese is melted, add softened cream cheese.
9. Simmer on low heat for 5 minutes to allow the soup to thicken. Taste and adjust seasonings if needed, and serve with toppings of your choice.

Option 2 – don’t blend cauliflower (saves time):

1. 1. Cook riced cauliflower – both plain and spicy – in a pan with some oil and spices until moisture has evaporated.
   2. Brown ground beef, drain and set aside.
   3. In a large saucepan, saute onion and minced garlic in one tablespoon of butter until translucent.
   4. Add the other 2 tablespoons of butter and the riced cauliflower to the onion/garlic mixture and saute for 5 minutes, stirring so that it doesn’t stick.
   5. Add ground beef, broth, milk, and spices.
   6. Bring soup mixture to a boil, reduce heat to low, and simmer for 20 minutes.
   7. Add cheddar cheese a cup at a time, stirring with a whisk so that it melts evenly.
   8. Once the cheese is melted, add softened cream cheese.
   9. Simmer on low heat for 5 minutes to allow the soup to thicken. Taste and adjust seasonings if needed, and serve with toppings of your choice.