A rich, creamy, cheesy soup made with seasoned ground beef, tomatoes, and a velvety cheese broth. It’s cozy, filling, and perfect for a quick weeknight dinner.
Ingredients — 4–6 servings
For the Soup
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil, if needed
- ½ medium onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes, preferably undrained
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) heavy cream
- 4 oz (115 g) cream cheese, softened
- 1½ cups (150 g) shredded cheddar cheese
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- ¼ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt, or to taste
- ¼ tsp red pepper flakes, optional
- 1 tbsp fresh parsley, chopped
Optional Toppings
- Extra shredded cheddar
- Fresh parsley
- Diced tomatoes
- A small drizzle of cream
- Crumbled cooked bacon
- Sliced green onions
Instructions
- Brown the beef: Heat a large pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned and fully cooked.
- Drain excess grease if necessary.
- Add the diced onion and cook for 3–4 minutes, until softened.
- Add minced garlic and cook for another 30–60 seconds until fragrant.
- Add tomatoes and broth: Stir in the diced tomatoes, beef broth, smoked paprika, Italian seasoning, onion powder, black pepper, salt, and red pepper flakes.
- Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes.
- Make it creamy: Reduce the heat to low. Add the softened cream cheese in small pieces and whisk until completely melted and incorporated.
- Slowly pour in the heavy cream while stirring.
- Add the shredded cheddar a little at a time, stirring continuously until the cheese melts and the soup becomes smooth and creamy.
- Adjust the consistency: If the soup is too thick, add a little extra beef broth. If you prefer it thicker, simmer gently for a few additional minutes.
- Taste and adjust salt and pepper.
- Stir in fresh parsley.
- Serve hot with extra cheddar, parsley, or your favorite toppings.
Important Tip
Once the cheese and cream are added, avoid boiling the soup. Gentle heat helps keep the dairy smooth and prevents the cheese from becoming grainy.
Approximate Nutrition
Per serving, assuming 6 servings and without optional toppings:
- Calories: ~430 kcal
- Protein: ~25–28 g
- Carbohydrates: ~8–10 g
- Fat: ~32–34 g
- Fiber: ~1–2 g
- Sugar: ~4–5 g
- Sodium: ~700–900 mg
Nutrition will vary depending on the fat percentage of the beef, cheese, broth, and cream used.
Nut Information 🌰
This recipe is naturally nut-free as written.
- No almonds
- No walnuts
- No pecans
- No peanuts
- No cashews
For a nut-free meal, check the labels of your cream cheese, shredded cheese, broth, and seasonings for manufacturer allergen warnings.
Common Allergens
- Milk/Dairy: cream, cream cheese, cheddar
- Possible soy or other allergens: check packaged broth and processed cheese labels
- Gluten: the basic ingredients are generally gluten-free, but always check the broth and seasoning labels if gluten-free preparation is important.
Recipe Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works well, although the soup will have a lighter flavor.
Q: Can I make this low-carb?
Yes. The recipe is already relatively low in carbohydrates. Use a low-carb broth and avoid flour, cornstarch, or starchy toppings.
Q: Can I use milk instead of heavy cream?
Yes, but the soup will be less rich and creamy. Whole milk gives the best lighter substitute.
Q: Can I use mozzarella instead of cheddar?
Yes. Mozzarella creates a milder, stretchy cheese flavor. A cheddar-mozzarella combination is also delicious.
Q: Why did my cheese become grainy?
The soup was likely too hot when the cheese was added. Keep the heat low and add cheese gradually while stirring.
Q: Can I add vegetables?
Absolutely. Bell peppers, zucchini, mushrooms, spinach, or cauliflower work especially well.
Q: Can I make it ahead?
Yes. Refrigerate in an airtight container for up to 3–4 days. Reheat gently over low to medium-low heat.
Q: Can I freeze it?
You can, but cream-based soups may separate slightly after freezing and thawing. For the best texture, freeze the beef-and-tomato base and add the cream cheese, cream, and cheddar when reheating.
Q: How can I make it spicier?
Add extra red pepper flakes, diced jalapeño, cayenne pepper, or a few dashes of hot sauce.
Q: What can I serve with it?
For a low-carb meal, serve with a green salad, roasted vegetables, or cheesy zucchini breadsticks. For a regular meal, crusty bread or garlic toast pairs beautifully.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
