Hearty Cheesy Beef Soup: A Warm & Filling Dinner (Print Version)

Hearty Cheesy Beef Soup: Your new favorite comfort! Tender beef, rich broth, and gooey cheese in every spoonful. Perfect for cozy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Meat

# Ingredients:

→ Main Ingredients for Hearty Cheesy Beef Soup

01 - 1 tbsp olive oil
02 - 1.5 lbs ground beef (80/20 lean recommended)
03 - 1 large yellow onion, finely chopped
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 large Yukon Gold potatoes, peeled and cubed (about 1.5 lbs)
07 - 6 cups beef broth (low sodium)
08 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Boosters & Seasonings

09 - 4 cloves garlic, minced
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches for Your Hearty Cheesy Beef Soup

16 - 1/2 cup heavy cream
17 - 2 cups shredded sharp cheddar cheese (freshly grated is best)
18 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - Grab a large, heavy-bottomed pot or Dutch oven and set it over medium-high heat. Add your ground beef and break it up with a spoon. This is where the flavor begins, truly! I always make sure to get a good sear on the beef, letting it get nice and brown. Don't crowd the pan, or you'll steam it instead of browning. I learned that the hard way, with a sad, gray batch of beef once. Not pretty! Once it’s cooked through, drain off any excess fat. This step is crucial for our Hearty Cheesy Beef Soup.
02 - With the beef drained and set aside, add a tiny bit of olive oil if your pot looks dry, then toss in your chopped onion, carrots, and celery. Let them soften up, stirring occasionally, for about 5-7 minutes. You'll start to smell that lovely sweet aroma, and make sure to scrape up any yummy brown bits from the bottom of the pot. That's called 'fond,' and it's basically flavor gold that contributes to the depth of our Hearty Cheesy Beef Soup.
03 - Stir in the minced garlic and tomato paste, cooking for just about a minute until fragrant. Oh, it'll smell incredible, a deep, sweet aroma! Then, pour in the beef broth, diced tomatoes (undrained!), and Worcestershire sauce. Add your dried thyme, oregano, and the bay leaf. Give it all a good stir to combine everything beautifully. This is the liquid heart of our Hearty Cheesy Beef Soup, so make it good! Bring it to a gentle simmer.
04 - Now, add your cubed potatoes to the simmering broth. Bring it back to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing for about 20-25 minutes. You want those potatoes fork-tender, but not mushy. I usually peek in a few times, just to make sure nothing's sticking, and to inhale all those amazing smells. Don't rush this step; patience makes the best soup!
05 - Once the potatoes are ready, carefully remove and discard the bay leaf. Stir in the heavy cream and a generous portion of that freshly shredded cheddar cheese. Let it melt slowly, stirring gently until everything is wonderfully combined and the soup thickens slightly. This is where the 'cheesy' part of our Hearty Cheesy Beef Soup truly shines, transforming it into that luscious, comforting meal we're after!
06 - Taste your magnificent Hearty Cheesy Beef Soup and adjust seasonings, adding more salt and black pepper as needed. Sometimes I add a pinch more thyme if it feels right, or a dash more Worcestershire if it needs an extra kick. Ladle your glorious soup into bowls, top with more shredded cheese (because why not?), and a sprinkle of fresh parsley for that final flourish. Serve it up hot and enjoy that warm hug in a bowl!

# Notes:

01 - Don't overcrowd the pot when browning the beef; it ensures a better sear and flavor development.
02 - This soup stores beautifully in the fridge for up to 4 days; it often tastes even better the next day!
03 - I've tried adding a splash of red wine (about 1/2 cup) when simmering the broth, and it adds an amazing depth.
04 - A crusty baguette or garlic bread is a MUST for soaking up every last drop of this deliciousness.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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