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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.