Steak and Cauliflower Soup recipe (2024)

Dinner, Recipes · December 1, 2023

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This Steak and Cauliflower Soup is a delicious and cozy recipe that is low carb too. It is easy to make and will be something the whole family will enjoy. Save it to Pinterest now!

When the weather turns bitterly cold like it has been this week, there’s nothing more comforting to me than a soup or a stew. Since we are fully into the season of cold where my donkeys need coats at night, soup is on my menu at least once a week. This Steak and Cauliflower Soup is an easy and delicious soup to make. It is one of those soups that eats like a big, whole meal and is belly warming too.

My Steak and Cauliflower Soup is full of tender chunks of tenderloin tips, beautiful cauliflower which is in season in the colder months and cheese. This makes it a low carb recipe for those of you that prefer low carb meals. However, even if you are not prescribing to that lifestyle, this recipe is just a delicious, cold season recipe to enjoy over and over. Kevin really loved this soup and both kids did as well. I hope your family enjoys it as much as mine did. Let’s dig in.

The type of beef to use

For this recipe I used Omaha Steaks Triple Trimmed Tenderloin Tips. I’ve been working with them this year and while this post is not sponsored, I really enjoyed the recipe and wanted to share it here. Tenderloin tops are from the ends of the tenderloin where the cut begins to taper. They are often just as tender as Filet Mignon and are the perfect size for soups and stews.If you can not find tenderloin tips, you can also use sirloin tips or even cut flank steak.

Making the beef in this recipe

The best way to make the beef in this recipe is to season it, sear it, remove it and then add it back to the pot to let it simmer for a bit. Finishing it off with a slow simmer of more than an hour is the best way to make the beef tender. If you’ve had some beef soups where the beef is not tender or is chewy it is likely that the beef was not simmered long enough. I know there are plenty of recipes out there that will say 30 minutes or so is enough. I’ve never found that to be true. Overall, the longer you simmer beef in a Dutch oven, the better it is.

Can I use potatoes?

I decided to use cauliflower in this recipe because I try to eat lower carb during the week. Yes, I have a lot of pasta on this website (and pasta is life!), but I usually make us pasta on Sundays. That said, you can also use potatoes if you prefer them. Dice them up to about 1 inch in size and add them to the pot at the same time you add the cauliflower in the recipe below. You can also use both if you want to add more veggies in but know you might have to add more broth to accommodate it.

Can I make this in a slow cooker?

Yes but there are a few caveats to that answer.

1. You still need to sear the meat first over the stove for the best outcome. To me that means I’m doing just as much work to use the slow cooker as I am in using the Dutch oven and I’m dirtying two pots. I don’t enjoy doing dishes and I work from home so for me, the Dutch oven makes just as much sense. Plus, I always enjoy the flavor from it more. However, I know using the slow cooker is a better option for those of you that have jobs outside of the home.

2. The cauliflower and cheese really need to go in during the second phase of cooking. So you can’t throw them in at the beginning with the other ingredients. I would sear the beef, make the recipe as is over the stove until Step 4 in the recipe below. Then toss all of that in the slow cooker with the beef and heavy cream. Set the slow cooker 6-8 hours on low and reserve the cauliflower and cheese until about an hour before it is done. Mix well after you toss it all in too.

Tips for making my Steak and Cauliflower Soup

• The better the meat you use for this, the more tender it will be. If you are buying meat from a butcher, ask if they will trim off access fat. If you are buying it from the grocery store, know that trimming off additional fat can make a difference in overall flavor. I know some people like to leave the fat on for “flavor” but if your meat is appropriately marbled you don’t need to leave any large chunks of beef fat hanging on.
• To keep the carbs low, use a block of cheese and shred it. The bagged cheese contains extra starches and will always increase the carbs in the recipe. So, if you care about watching carbs, always grate your own cheese.
• When it comes to the cauliflower, trim the stem of the cauliflower away where the leaves are attach, but use all usable parts of the stem you can. They are equally as delicious and the crowns.
• Make sure to use that coarse sea salt, fresh herbs and as always the best extra virgin olive oil you can find. Better ingredients always make for a better outcome.
• To save the Steak and Cauliflower Soup, keep in in an air tight container in the refrigerator for up to 5 days. Reheat it on a stove over a low flame and simmer for about 20 minutes. It can also be reheated in the microwave for about 3-5 minutes. My microwave is low voltage so it always takes 5 on soups.
• You can also freeze it in a freezer safe container for up to 3 months. To reheat it, remove it from the freeze and let it thaw in the refrigerator. Use it within 24 hours of thawing by reheating on the stove for about 40 minutes or in the microwave.

Looking for more cozy soup recipes?

If you are a soup lover, try these other soup recipes to warm your soul.

• Beet Soup recipe {HERE}
• Cauliflower Zuppa Toscana {HERE}
• Creamy Tomato with Basil {HERE}
• The best Ham Bone Soup recipe {HERE}
• Homemade Minestrone {HERE}
• Chicken Tortellini Soup {HERE}
• Chicken Tortilla Soup in the Slow Cooker {HERE}
• Carrot Soup with Ginger {HERE}

Thank you so much for visiting today, friends! I hope that you love the Steak and Cauliflower Soup recipe. You can find a full, printable recipe below. Happy eating!