Hearty Cheesy Beef Soup: A Warm, Comforting Bowl (Print Version)
Warm up with our Hearty Cheesy Beef Soup! Rich beef, melty cheese, and veggies create a comforting meal. Perfect for chilly evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Ingredients
01 -
1 lb (450g) ground beef (80/20 recommended)
02 -
4 cups (960ml) beef broth, low sodium
03 -
1 (14.5 oz / 411g) can diced tomatoes, undrained
04 -
2 large Yukon Gold potatoes, peeled and diced (about 3 cups)
05 -
1 cup (113g) sharp cheddar cheese, freshly grated
→ Aromatics & Veggies
06 -
1 medium yellow onion, diced
07 -
3 cloves garlic, minced
08 -
2 carrots, peeled and diced
09 -
2 stalks celery, diced
→ Flavor Boosters
10 -
1 tbsp Worcestershire sauce
11 -
1 tsp dried thyme
12 -
Salt and freshly ground black pepper, to taste
→ Optional Garnishes
13 -
Fresh parsley, chopped, for serving
14 -
Sour cream or Greek yogurt, for serving
# Instructions:
01 -
In a large Dutch oven or heavy-bottomed pot, brown your ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it's nicely browned and no pink remains, drain off any excess fat. Honestly, I sometimes forget this step and end up with a greasy soup – oops! Add the diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. The kitchen will start to smell incredible, that's your cue!
02 -
Stir in the minced garlic and dried thyme. Let it cook for just about a minute until fragrant; you don't want the garlic to burn, that's a mistake I've made too many times! Pour in the beef broth, diced tomatoes (undrained!), and Worcestershire sauce. Give it all a good stir, making sure nothing's sticking to the bottom. This is where the magic starts to happen for this comforting soup.
03 -
Bring the soup to a gentle boil, then reduce the heat to a simmer, cover, and let it cook for about 15 minutes. This allows all those flavors to meld together beautifully and starts to soften the veggies. I usually give it a stir every now and then, just to feel like I'm doing something, you know?
04 -
Now, add your diced potatoes to the pot. They need a bit of time to get tender. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fork-tender. This is where I always taste for seasoning and usually add a bit more salt and pepper. Don't be shy, trust your taste buds!
05 -
Once the potatoes are tender, remove the pot from the heat. This is a crucial step for the cheese! Gradually stir in the freshly grated sharp cheddar cheese, a handful at a time, until it's completely melted and incorporated. It'll create this wonderfully creamy, cheesy texture that makes this soup so comforting.
06 -
Ladle the warm, cheesy beef soup into bowls. I sometimes add a sprinkle of fresh parsley or a dollop of sour cream if I'm feeling fancy, but honestly, it's perfect just as it is. Serve it with some crusty bread for dipping. This is the moment you've been waiting for, that first spoonful of pure comfort.
# Notes:
01 -
Don't add the cheese while the soup is actively boiling; it can make it stringy or separate. Remove from heat first!
02 -
This soup tastes even better the next day, so it’s a great make-ahead option for busy weeknights.
03 -
If you're out of sharp cheddar, a mix of Monterey Jack and Colby cheese works surprisingly well for that melty factor.
04 -
Serve with a side of warm, crusty sourdough bread for dipping to catch every last drop of that delicious broth.
# Tools You'll Need:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
knife
04 -
grater (for cheese)
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 30 g
Protein: 28 g