It’s soup season! Most good soups can use a good deal of ingredients and take a good bit of time.  While they are worth it, I also really like good 30 minute soup. This one doesn’t have to simmer for long to incorporate the flavors, so it’s quicker to the bowl and to your belly. 

Friends on the Connect in the Kitchen Facebook group seemed to like this one, so I thought I would break it down further for Lede readers.

If you like to use a rue in your soups, feel free to lose the cream cheese in this recipe and add heavy whipping cream.  Also, cheeseburger soup recipes generally call for potatoes and I use cauliflower in mine.  This is a rare recipe were I think the cauliflower is an UPGRADE to the potato.

I have used fresh cauliflower at times and I have used a bag of frozen cauliflower florets.  I always perfef fresh, but honestly, because the ingredients are soaking up broth, it only slightly changes the texture of the cauliflower using the frozen.  As I say with all of my recipes, play around and use what you have and what you like.  This one is full of flavor and easy to pull off. I’m a hearty soup fan, so if you want a soupier soup, add more chicken broth.  Enjoy!

A close up of a cheeseburger soup.
The thickness of the soup is a decision that the preparer needs to make.

Ingredients:

  • 1 lb of ground beef
  • 1 head on cauliflower, chopped
  • 1 brick of cream cheese
  • 3 cups of chicken broth
  • 1 can of Rotel
  • 1/2 onion
  • 1 tbsp minced garlic
  • 1 tbsp of burger or steak seasoning
  • 1 tbsp butter
  • 2 tbsp cooking oil of your choice
  • 2 cups of shredded cheddar

Directions:

  1. Preheat oven to 400.
  2. Toss the cauliflower in cooking oil and roast in the oven on a baking sheet lined with parchment paper.
  3. While that is in the oven, brown the ground beef and drain it.
  4. Sauté the onion and garlic in butter the soup pot.
  5. Added cream cheese until a little melty and then added the rotel, seasoning and broth.
  6. Bring to a boil.
  7. Pulled the cauliflower out of the oven after 15 minutes.
  8. Add cauliflower and the beef to the pot and stir.
  9. Add cheddar a 1/2 cup at a time and still until it’s all incorporated.
  10. Low boil for 5 minute and it’s ready to eat.
  11. It gets thicker as it cools and left overs are amazing.  Feel free to top with soup cream, more cheese or even pickles!

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