I don’t know about you, but some days I just want something warm, filling, and easy without spending hours in the kitchen.
That’s how this beefy tomato soup idea came to me. I love regular tomato soup, but honestly, it sometimes feels too light.
I wanted something more meaty, chunky, and satisfying. So I thought—why not load it with ground beef, veggies, and rich tomato flavor? And let me tell you… this turned out amazing. I think you’ll love it too.
What Makes This Soup Special
This isn’t your plain tomato soup.
- It’s thick, hearty, and filling thanks to the ground beef.
- You can make it in under 45 minutes, which is perfect for weeknights.
- It has a rich tomato base with the right balance of spices.
- It feels like comfort food, but it’s also pretty healthy.
Ingredients You’ll Need
Nothing fancy—just simple stuff you might already have in your kitchen:
- Ground beef (lean works best)
- Onion & garlic
- Canned crushed tomatoes (or fresh if you like)
- Tomato paste (for extra depth)
- Beef broth
- Carrots & celery (adds sweetness and balance)
- Italian seasoning, salt, pepper, and a pinch of sugar
- Olive oil or butter for cooking
Optional add-ins: pasta, rice, or beans if you want to bulk it up.
Step-by-Step: How to Make Beefy Tomato Soup in 43 Minutes
1. Brown the Beef (7 minutes)
Heat oil in a big pot, toss in the beef, and cook until it’s no longer pink. Drain the extra fat if needed.
2. Add Onion & Garlic (3 minutes)
Throw in chopped onion and garlic. Cook until fragrant. This is where the flavor builds.
3. Toss in Veggies (5 minutes)
Add diced carrots and celery. Let them soften a bit—they’ll bring sweetness and texture.
4. Add Tomatoes & Paste (3 minutes)
Pour in crushed tomatoes and tomato paste. Stir well. It’s starting to smell amazing, right?
5. Add Broth & Seasoning (20 minutes simmer)
Now pour in the beef broth, sprinkle in Italian seasoning, salt, pepper, and a pinch of sugar (balances the acidity). Let it simmer for 20 minutes so the flavors come together.
6. Taste & Adjust (5 minutes)
Check seasoning. Want it spicier? Add red chili flakes. Want it creamier? Stir in a splash of cream.
And you’re done—hearty soup in 43 minutes!
Tips to Make It Even Better
- For extra protein: Add beans or lentils.
- For more comfort: Toss in cooked pasta or rice at the end.
- Make-ahead friendly: This soup tastes even better the next day.
- Freezer-friendly: Store in portions and reheat whenever you need a quick meal.
Why You’ll Love It Too
This soup is the perfect mix of comfort and convenience. It’s great for a cold day, for when you don’t want to cook forever, or even when you just want something filling after work. I’ve made it several times now, and every time, I’m surprised how simple ingredients can taste this good.
FAQs
Q: Can I use ground chicken or turkey instead of beef?
Yes! It will be lighter but still tasty.
Q: What if I don’t have beef broth?
You can use chicken or vegetable broth—it still works.
Q: Can I make this in a slow cooker?
Yep. Brown the beef first, then dump everything in the slow cooker on low for 6–7 hours.
Q: Can I make it vegetarian?
Sure—skip the beef, use beans or lentils instead, and go with veggie broth.
Q: How do I store leftovers?
Keep it in the fridge up to 4 days or freeze for 2 months.