Creamy, hearty, and packed with lean protein, this comforting soup combines savory ground beef, tender cauliflower florets, and a rich cheddar broth for a satisfying meal that looks just like the picture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
For the Soup
1 lb (450 g) lean ground beef (93% lean)
1 tbsp extra-virgin olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 cups cauliflower florets, cut into bite-sized pieces
1 medium carrot, finely diced
2 celery stalks, finely diced
4 cups low-sodium beef broth
1 cup high-protein milk (ultrafiltered milk) or skim milk
½ cup plain nonfat Greek yogurt
1½ cups reduced-fat sharp cheddar cheese, shredded
1 tsp smoked paprika
1 tsp onion powder
½ tsp dried thyme
½ tsp Italian seasoning
½ tsp black pepper
½ tsp sea salt (or to taste)
¼ tsp crushed red pepper flakes (optional)


Thickener
1 tbsp cornstarch
2 tbsp cold water
Garnish
Fresh chopped parsley
Freshly cracked black pepper
Extra shredded cheddar (optional)


Instructions

  1. Brown the Beef

Heat the olive oil in a large soup pot over medium-high heat. Add the lean ground beef and cook for 6–8 minutes, breaking it into small crumbles until browned. Drain excess fat if needed.

  1. Sauté the Vegetables

Add the onion, carrot, celery, and garlic to the pot. Cook for about 5 minutes until softened and fragrant.

  1. Add the Cauliflower

Stir in the cauliflower florets and cook for another 2 minutes to lightly soften them.

  1. Build the Broth

Pour in the beef broth. Add smoked paprika, onion powder, thyme, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil.

  1. Simmer

Reduce the heat to low, cover, and simmer for 15–18 minutes until the cauliflower is tender but still holds its shape.

  1. Make It Creamy

Whisk together the cornstarch and cold water. Stir it into the soup and cook for 2–3 minutes until slightly thickened.

  1. Add the Dairy

Lower the heat. Stir in the high-protein milk and Greek yogurt until smooth. Gradually add the shredded cheddar cheese, stirring constantly until melted into a creamy broth.

  1. Finish and Serve

Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley, extra black pepper, and a sprinkle of cheddar for the rich, creamy appearance shown in the picture.

Tips


Use freshly shredded cheddar for the smoothest texture.
Don’t boil the soup after adding the yogurt to prevent curdling.
Add extra cauliflower for more fiber without significantly increasing calories.
Leftovers taste even better the next day as the flavors continue to develop.


Nutrition (Per Serving, Approximate)


Calories: 340
Protein: 32 g
Carbohydrates: 11 g
Fiber: 2 g
Net Carbs: 9 g
Fat: 18 g
Saturated Fat: 7 g
Cholesterol: 75 mg
Sodium: 620 mg
Calcium: 280 mg