Looking for a bowl of comfort that’s rich, satisfying, and full of flavor? This beefy tomato soup is your go-to for cold nights, meal prep, or anytime you want something cozy and nourishing.
With tender ground beef, bold tomato flavor, and savory spices, this recipe hits all the right notes. Customize it to your preference—chunky or smooth, with pasta or low-carb, mild or spicy.
Why This Recipe Works
- One-pot recipe — easy prep and cleanup
- Full meal — rich in protein and filling
- Pantry staples — affordable and accessible ingredients
- Adaptable — make it dairy-free, gluten-free, or spicy
- Leftover-friendly — even better the next day
This isn’t just another tomato soup—it’s hearty, flavorful, and satisfying enough to stand as a main course.
Ingredients
- 1 lb ground beef (lean or 80/20)
- 1 tbsp olive oil (optional)
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth (low-sodium preferred)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp sugar (optional, to reduce acidity)
- Salt and pepper, to taste
Optional Add-Ins:
- 1 cup cooked pasta or rice
- 1/2 cup heavy cream or coconut cream
- Red pepper flakes or hot sauce for heat
Optional Garnish:
- Chopped fresh basil, grated Parmesan, or a swirl of cream
Step-by-Step Instructions
1. Brown the Beef
In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain excess fat if needed.
2. Add Onion and Garlic
Add the onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Build the Base
Add tomato paste and stir for 1 minute. Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir well to combine.
4. Season and Simmer
Add Italian seasoning, paprika, salt, pepper, and sugar if using. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
5. Customize
Blend part of the soup with an immersion blender for a smoother texture if desired. Stir in pasta or cream at this stage.
6. Serve
Ladle into bowls and garnish as desired. Serve hot with crusty bread or a sandwich.
Tips for Success
- Use 85/15 ground beef for balanced flavor
- Simmer long enough to deepen the flavor
- Combine crushed and diced tomatoes for better texture
- Add a pinch of sugar to cut acidity if needed
- Make a double batch to store or freeze
Variations
- Creamy Version: Add 1/2 cup heavy cream or coconut cream
- Low-Carb: Omit pasta and add vegetables like zucchini
- Spicy Option: Add red pepper flakes or a dash of hot sauce
- With Pasta or Rice: Stir in 1 cup cooked pasta or rice before serving
- Vegetarian: Use plant-based ground and vegetable broth
Frequently Asked Questions
Can I make it smooth or chunky?
Yes. Leave it chunky or blend some of it for a smoother texture.
Can I leave out the pasta?
Absolutely. It works great without pasta for a lower-carb version.
How do I make it spicy?
Add red pepper flakes, chili powder, or hot sauce to taste.
Is it gluten-free or dairy-free?
It’s naturally gluten-free if you skip or substitute the pasta. For dairy-free, omit the cream or use coconut milk.
Does it freeze well?
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months.
This beefy tomato soup combines the warmth of classic tomato soup with the heartiness of ground beef and spices. It’s simple to make, customizable, and perfect for leftovers. Whether you prefer it creamy, spicy, chunky, or smooth, this is a comforting recipe you’ll turn to again and again.