Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.