Description
A hearty beef and cheese soup that’s perfect for a cozy meal.
Ingredients
Scale
- 2 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup (120g) button mushrooms, sliced
- 2 green bell peppers, sliced thinly
- ½ tsp sea salt
- ½ tsp black pepper
- 6 cups (1 ½ litres) beef broth (or chicken broth, preferably homemade)
- 1 lb (450g) roast beef, sliced
- 1 cup (120g) full fat cream cheese (or heavy cream)
- 1 ½ cups (170g) freshly grated cheddar cheese (or provolone cheese)
- 1 tbsp parsley, chopped, to garnish
- Salt and pepper to season, to taste
Instructions
- Heat the butter in a large pot, over medium heat. Add the onions, peppers, mushrooms, and garlic and cook, stirring, for 5-10 minutes until the vegetables have softened.
- Stir in the salt and pepper – if you are using canned stock or broth, you can leave the salt out.
- Add the broth and sliced beef. Bring to a boil then lower the heat and simmer for 10-15 minutes.
- Put the cream cheese in a measuring jug and add a ladleful of the broth from the pot. Use an immersion blender to combine.
- Stir the cream cheese into the soup together with the grated cheese, stirring until the cheese melts.
- Taste the soup and season with salt and pepper if needed.
- Divide into warm bowls and garnish with the chopped parsley and some extra grated cheese if you like. Serve with a slice of keto bread.
Notes
- This soup is great for leftovers and can be stored in the fridge for a few days.
- You can substitute the beef with chicken for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg