Creamy Philly Cheesesteak Soup Low Carb Keto Food

PHILLY CHEESESTEAK SOUP - KETO, GLUTEN FREE

Steps:

• Heat 2 tablespoons of the butter in a large dutch oven or stock pot, over medium heat. Once the butter has melted, add the onions and garlic to the pan. Cook until the onions are translucent and the garlic is fragrant.
• To the pot, add the mushrooms, and cook until they have released their liquid and are tender.
• Add the remaining 1 tablespoon of butter, Worcestershire sauce, parsley, bell peppers, salt and pepper. Cook for an additional 5 minutes.
• Pour a little bit of the beef stock in the pan to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pot.
• Add the rest of the beef stock and the roast beef to the pot, bring to a boil, and then reduce to simmer.
• Add the cheese and the cream to the pot and simmer, stirring frequently, for an additional 30 minutes.

CREAMY PHILLY CHEESESTEAK SOUP | LOW CARB / KETO

Steps:

• 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.

PHILLY CHEESE STEAK SOUP

Steps:

• Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat.
• Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
• Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste.
• Slowly whisk in milk and bring to a simmer stirring often until soup thickens.
• Reduce heat to medium low and stir in beef consomme, salt and pepper.
• Slowly stir in provolone until all is melted and incorporated into soup.
• Remove from heat and stir in roast beef.
• Serve with a crusty loaf of french bread.
• To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
• To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.