A rich, creamy soup made with seasoned ground beef, tomatoes, onions, garlic, broth, and melted cheese. It is hearty, comforting, and perfect for a cozy dinner.

 Ingredients

For the Soup

• 1 lb (450 g) ground beef
• 1 tablespoon olive oil, if needed
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz / 410 g) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 4 cups (960 ml) beef broth
• 1 cup (240 ml) heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¾ teaspoon salt, or to taste
• ¼ teaspoon red pepper flakes, optional
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley

Optional Garnish

• Extra shredded cheddar
• Fresh parsley
• Diced tomatoes
• A little black pepper
• Crushed red pepper flakes

 Instructions

1. Brown the ground beef

Heat a large heavy-bottomed pot or Dutch oven over medium heat.

Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon or spatula.

Cook until the beef is completely browned.

Drain excess grease if there is a large amount left in the pot.

2. Add the onion

Add the diced onion to the cooked beef.

Cook for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent.

3. Add the garlic

Add the minced garlic.

Cook for approximately 30–60 seconds, just until fragrant.

Be careful not to burn the garlic.

4. Add tomato paste and seasonings

Stir in the tomato paste.

Add:

• Paprika
• Italian seasoning
• Oregano
• Black pepper
• Salt
• Red pepper flakes, if using

Cook for 1–2 minutes, stirring constantly.

Cooking the tomato paste briefly helps develop a deeper flavor.

5. Add the tomatoes and broth

Pour in the diced tomatoes with their juices.

Add the beef broth and Worcestershire sauce.

Stir everything together, scraping any flavorful browned bits from the bottom of the pot.

6. Simmer the soup

Bring the soup to a gentle boil.

Reduce the heat to low and simmer uncovered for approximately 15–20 minutes.

Stir occasionally.

The tomatoes and beef will develop a richer flavor as the soup simmers.

7. Add the cream

Reduce the heat to low.

Slowly stir in the heavy cream.

Allow the soup to warm gently for about 3–5 minutes.

Do not let it boil vigorously after adding the cream, as this can cause the dairy to separate.

8. Add the cheese

Reduce the heat to very low.

Gradually add the shredded cheddar and mozzarella, about ½ cup at a time, stirring continuously.

Wait until each addition melts before adding more.

Continue stirring until the soup becomes creamy and smooth.

9. Taste and adjust

Taste the soup.

Add more salt, black pepper, or Italian seasoning if needed.

If you prefer a thinner soup, add a little extra beef broth.

For a thicker, cheesier soup, add a little more shredded cheese.

10. Finish the soup

Stir in the chopped fresh parsley.

Let the soup sit over very low heat for another 1–2 minutes, then remove it from the stove.

11. Serve

Ladle the hot soup into bowls.

Top with:

• A little shredded cheddar
• Fresh parsley
• Diced tomato
• A pinch of black pepper

Serve immediately while the soup is creamy and warm.

⏱️ Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: About 45 minutes
• Servings: 6
• Difficulty: Easy

 Tips for the Best Soup

• Brown the beef well before adding the liquids for deeper flavor.
• Use freshly shredded cheese if possible; it melts more smoothly.
• Add cheese over low heat to prevent the soup from becoming grainy.
• Don’t rapidly boil the soup after adding the cream.
• For a stronger tomato flavor, add an extra tablespoon of tomato paste.
• For more vegetables, add diced bell peppers, mushrooms, zucchini, or spinach.

 Variations

 Spicy Version

Add ½ teaspoon chili powder, extra red pepper flakes, or diced jalapeño.

 Vegetable Version

Add mushrooms, zucchini, bell pepper, spinach, or broccoli.

 Extra Cheesy

Use a combination of cheddar, mozzarella, and Monterey Jack.

 Cheeseburger-Style

Add a little extra cheddar and Worcestershire sauce and serve with toasted bread on the side.

 Storage

Allow the soup to cool before transferring it to an airtight container.

Refrigerator: Store for 3–4 days.

Reheating: Reheat gently over low to medium heat, stirring occasionally. Avoid boiling.

Freezing: Because this soup contains cream and cheese, freezing can slightly change its texture. If freezing, thaw slowly in the refrigerator and reheat gently while stirring.

 Q&A

Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or ground chicken can be substituted, although the flavor will be lighter.

Q: Can I use milk instead of heavy cream?
Yes, but the soup will be less rich. Whole milk works better than low-fat milk.

Q: Why did my cheese become grainy?
The heat may have been too high when the cheese was added. Keep the soup on low heat and add the cheese gradually.

Q: Can I make this soup without cheese?
Yes. It will still be creamy from the heavy cream, but the flavor and thickness will be different.

Q: Can I add potatoes?
Yes. Add about 1½ cups of small diced potatoes with the broth and simmer until tender.

Q: Can I make it thicker?
Yes. Add extra cheese, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering soup. Cook for a few minutes until thickened.

Q: Can I make it ahead of time?
Yes. Prepare the soup up to a day ahead and refrigerate it. Reheat gently and stir well before serving.

Q: What can I serve with this soup?
It pairs especially well with crusty garlic bread, toasted bread, a green salad, or roasted vegetables.