Carb Smart Philly Cheesesteak-Style Soup
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Carb Smart Philly Cheesesteak-Style Soup

Carb Smart Philly Cheesesteak-Style Soup

with Ground Beef and DIY Cheesy Ciabatta Croutons

A playful twist on the iconic Philly Cheesesteak, this cozy carb smart soup has all the flavours of of the classic sandwich, full of peppers, onions, mushrooms, beef and cheesy DIY croutons.

Allergens:
Wheat
•Barley
•Milk
•Soy
•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Ciabatta Roll

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

1 unit(s)

Green Bell Pepper

113 g

Mushrooms

1 unit(s)

Yellow Onion

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

1 tbsp

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat46 g
Saturated Fat22 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber5 g
Protein37 g
Cholesterol145 mg
Sodium1660 mg
Trans Fat1 g
Potassium900 mg
Calcium175 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Pot
•Measuring Cups

Instructions

1

TESTER: In previous tests soup was too oily/ look split...method was changed to roasting for the mushrooms and peppers. Please advise on oiliness of final soup, overall recipe flow and flavour. 

  • Quarter mushrooms.
  • Peel, then cut onion into 1/4-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
2
  • Add mushrooms, peppers and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the top of the oven for 18-20 min, stirring halfway through, until tender.

    TESTER: Should this time range be reduced?
3
  • Meanwhile, in a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high.
  • When hot, add onions and beef. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
  • Add Cream Sauce Spice Blend and stock powder. Cook for 1 min, stirring often, until fragrant.
4
  • Add cream, cream cheese and 2 cups (4 cups) water. Stir to combine, then bring to a boil over high.
  • Once boiling, reduce heat to medium-low. Simmer for 4-5 min, stirring occasionally, until soup thickens slightly.
5
  • Meanwhile, cut bun into 1-inch pieces.
  • On another parchment-lined baking sheet, toss bun pieces with 1/2 tbsp (1 tbsp) oil, then season with salt and pepper.
  • Gather the bun pieces towards the center of the baking sheet, then sprinkle cheese over top. Toast in the middle of the oven, for 5-6 min, stirring halfway through, until lightly golden.
6
  • Meanwhile, when veggies are done roasting, discard of any liquid on baking sheet and add veggies to the soup. Season with salt and pepper, then stir to combine.
  • Divide soup between bowls. Top with croutons.