Hi, I'm Parker 👋, developer of Recipe Cart.
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Export 12 ingredients for grocery delivery
Cook riced cauliflower in microwave according to package directions.
Brown ground beef drain and set aside. (I brown mine in advance and freeze in 1 lb portions.)
In a large saucepan, saute onion, and minced garlic in one tablespoon of butter until translucent.
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.
Add ground beef, chicken broth, heavy whipping cream, and spices.
Bring soup mixture to a boil, reduce heat to low and simmer for 20 minutes.
Add cheddar cheese a cup at a time, stirring with a whisk so that it melts evenly.
Once the cheese is melted, add the softened cream cheese so that the soup thickens.
I also used an immersion blender in about 1 cup of the soup to thicken it further. Simmer for 5 minutes to allow the soup to thicken.