Beef and Cheddar Soup
Warm, creamy, and irresistibly comforting, Beef and Cheddar Soup is the ultimate bowl of indulgence that brings together hearty ingredients and rich, cheesy goodness. Made with tender ground beef, vibrant vegetables like carrots, celery, and onion, and a velvety base of milk and heavy cream, this soup is as flavorful as it is satisfying. Sharp cheddar cheese melts seamlessly into the broth, creating a luscious, savory blend that’s perfectly seasoned with smoked paprika for an extra depth of flavor. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of this decadent delight. Perfect for those chilly nights, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Beef broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Break it into small pieces with a wooden spoon as it cooks. Remove the beef from the pot with a slotted spoon and set aside. Drain any excess grease.
In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes, stirring constantly.
Gradually pour in the beef broth while stirring to prevent lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the soup to thicken slightly.
Reduce the heat to low and stir in the milk and heavy cream. Allow the soup to warm through, but do not bring it to a boil.
Add the shredded cheddar cheese a handful at a time, stirring constantly to ensure it melts smoothly into the soup.
Return the cooked ground beef to the pot. Season the soup with salt, black pepper, and smoked paprika. Stir well to combine and adjust the seasoning to taste.
Let the soup simmer gently for another 5-10 minutes to allow all the flavors to meld together.
Serve the soup hot, garnished with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 537 mg | 41% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
