Description
A rich, velvety soup combining savory browned ground beef with tangy crushed tomatoes and heavy cream. This hearty, protein-packed meal is ready in under 30 minutes and offers deep flavor with simple pantry staples.
Ingredients
Scale
- 1 pound 80/20 ground beef
- 1 medium yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 (32-ounce) carton low-sodium beef broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
Instructions
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes until fully browned. Drain excess fat if necessary.
- Reduce heat to medium. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute.
- Stir in tomato paste and cook with the beef and onions for 2 minutes to caramelize slightly.
- Pour in beef broth to deglaze the pot, scraping up browned bits from the bottom. Add oregano, basil, red pepper flakes, salt, pepper, and sugar. Stir to combine.
- Add crushed tomatoes and bring the mixture to a boil. Reduce heat to low, partially cover, and simmer for 15-20 minutes to allow flavors to meld.
- Stir in heavy cream (or coconut milk). Heat through for 2-3 minutes without boiling to prevent curdling. Taste and adjust seasoning.
- Optional: Use an immersion blender to puree the soup for a smoother texture, or leave it chunky.
- Ladle into bowls, garnish with fresh basil or a drizzle of cream, and serve immediately with crusty bread.
Notes
For best results, brown the beef thoroughly to create a fond for depth of flavor. If using a slow cooker, brown beef and onions first, then cook on low for 6-8 hours with all ingredients except cream. Add cream in the last 30 minutes. Freeze soup without cream to prevent separation upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 12
- Sodium: 650
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 25
Keywords: ground beef soup, tomato soup, creamy soup, 30 minute meals, comfort food, easy dinner, gluten-free soup, dairy-free option