Creamy Philly Cheesesteak Soup | Low Carb / Keto
User Reviews
4.6
30 reviews
Excellent
Creamy Philly Cheesesteak Soup | Low Carb / Keto
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This creamy Philly Cheesesteak Soup is inspired by the delicious Philly cheesesteak sandwich. An insanely delicious creamy soup using roast beef, peppers, mushrooms and plenty of cheese!
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Ingredients
- 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 ts 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
- chopped parsley , to garnish
- Salt and pepper to season , to taste
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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 / broth you then 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 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 my keto bread.
Notes
- Slow Cooker Philly Cheesesteak Soup
- Cooking this Philly cheese steak soup in your slow cooker is super easy too. Sauté the vegetables – if your Crock Pot allows for searing then one pot less to wash up! – and add to your slow cooker. Add the rest of the ingredients apart from the cream and cheese and cook on low for 6 hours. Blend the cream cheese with a little of the soup and stir into the soup together with the cheese before serving.
- TIPS AND VARIATIONS
- Don’t have any leftover roast beef? You can use sliced deli meat or replace with chicken / turkey.
- Hate green peppers? Me too, normally, but I love them in this soup. If you really dislike them, replace them with yellow bell peppers.
- Want a dairy free soup? Replace the cream cheese with full fat coconut cream and the butter with coconut oil.
Nutrition Information
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Calories
421kcal
(21%)
Carbohydrates
7g
(2%)
Protein
35g
(70%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Cholesterol
125mg
(42%)
Sodium
1754mg
(73%)
Potassium
439mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1056IU
(21%)
Vitamin C
68mg
(76%)
Calcium
462mg
(46%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 125mg | 42% |
| Sodium | 1754mg | 73% |
| Potassium | 439mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 68mg | 76% |
| Calcium | 462mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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