Beef Stroganoff Soup

Beef Stroganoff Soup

This hearty and comforting Beef Stroganoff Soup transforms the classic dish into a rich, soul-warming bowl of goodness. Tender ground beef is simmered with savory mushrooms and aromatic onions in a creamy beef broth infused with garlic, Worcestershire sauce, and tangy sour cream. Swirls of egg noodles soak up all the flavor, making every spoonful creamy, beefy, and deeply satisfying. Finished with a sprinkle of fresh parsley, this soup is the perfect fusion of cozy comfort and bold flavor—ideal for chilly nights or an easy weeknight dinner.

Beef Stroganoff Soup

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This Beef Stroganoff Soup is a flavor adventure! Tender beef and earthy mushrooms swim in a rich, savory broth, all brought together with a touch of red wine and a swirl of creamy sour cream. It's comfort food with a sophisticated twist, perfect for a cozy night in.
With simple ingredients and easy-to-follow instructions, this recipe is a winner for seasoned cooks and beginners alike. Each bite is an explosion of texture and taste, from the tender beef to the chewy egg noodles. You'll be amazed at how quickly this soup disappears from your bowls!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Eastern European, Ukraine
Calories: 361
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil divided
  • 1 lb Stew Beef
  • 8 oz Cremini mushrooms sliced
  • 1 Cup Yellow Onion diced
  • 3 Cloves Garlic minced
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock low sodium
  • 2 Cups Egg noodles
  • ½ Cup Sour Cream
  • 2 Tbsp All-Purpose Flour
  • 1 Bunch Parsley fresh, for garnish
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Method
 

  1. In a Dutch oven, melt the butter with 2 tablespoons of olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook until browned on all sides. Remove the beef from the pot and set it aside.
  2. Add the onion to the pot with the remaining oil and cook until softened. Then, add the mushrooms and cook until they are tender.
  3. Stir in the tomato paste and Worcestershire sauce, making sure they are evenly distributed throughout the mushroom and onion mixture.
  4. Carefully pour the red wine into the pot, ensuring it covers the bottom, to deglaze. Bring the mixture to a boil over medium-high heat, then let the wine simmer and reduce for approximately 1-2 minutes, or until slightly thickened.
  5. Gently return the browned beef to the pot and pour in 5 cups of rich beef stock. Over medium-high heat, bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot snugly, and let it simmer for 35-40 minutes. The beef will be perfectly tender and infused with flavor.
  6. Stir in the noodles, cover the pot, and simmer for 5-7 minutes, or until the noodles reach your desired level of tenderness.
  7. While the noodles cook, combine the sour cream and flour in a small bowl. Ladle 2 cups of the hot soup into the bowl and whisk until well combined. Return the mixture back into the pot and simmer for 1-2 minutes, stirring frequently, until thickened. If the noodles absorbed too much liquid, add more broth.
  8. Finish the soup with a sprinkle of salt and freshly ground black pepper according to your preference. Just before serving, stir in a handful of chopped fresh parsley for a bright, herbaceous lift.

Nutrition

Serving: 12ozCalories: 361kcalCarbohydrates: 22gProtein: 26gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 74mgSodium: 628mgPotassium: 1112mgFiber: 2gSugar: 5gVitamin A: 1072IUVitamin C: 17mgCalcium: 93mgIron: 4mg

Notes

Beef Choice & Prep:
  • Cut: Use a tender cut of beef like sirloin, tenderloin, or New York strip.
  • Slicing: Slice the beef against the grain for maximum tenderness. Aim for thin, bite-sized pieces.
  • Don't overcrowd the pan: When searing the beef, work in batches to ensure proper browning. Overcrowding will cause the beef to steam instead of sear.
Flavor Boosters:
  • Umami: Don't be afraid to add a splash of Worcestershire sauce or a dollop of tomato paste to deepen the savory flavors.
  • Mushrooms: While not traditional in every stroganoff, mushrooms add a wonderful earthy note. Use cremini, button, or even wild mushrooms.
  • Aromatics: Sautéing onions and garlic with the mushrooms builds a flavorful foundation for the soup.
  • Herbs: Fresh thyme or a bay leaf simmered with the broth adds subtle complexity.
Texture & Consistency:
  • Noodles: Egg noodles are classic, but you can experiment with pappardelle, wide egg noodles, or even small pasta shapes.
  • Sour cream: For the creamiest texture, use full-fat sour cream.
  • Tempering: To prevent the sour cream from curdling, temper it by gradually whisking in a small amount of the hot soup before adding it to the pot.
  • Thickness: If your soup is too thin, you can thicken it with a cornstarch slurry (cornstarch mixed with a little cold water or broth).
Serving Suggestions:
  • Garnishes: Fresh parsley is a must, but you can also try chives, dill, or a dollop of crème fraîche.
  • Sides: Serve with crusty bread, a simple salad, or roasted vegetables.
Other Tips:
  • Broth: Use a good quality beef broth for the best flavor. Homemade is ideal, but a store-bought low-sodium broth works well too.
  • Simmering: Don't rush the simmering process. This allows the beef to become tender and the flavors to meld.
  • Salt & Pepper: Season gradually throughout the cooking process, tasting and adjusting as needed.
Enjoy your delicious homemade beef stroganoff soup!

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Ingredients

Ingredients:

  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil, divided
  • 1 pound stew beef, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, sliced
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ cup dry red wine
  • 6 cups beef stock, low sodium
  • 2 cups egg noodles
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 bunch fresh parsley, for garnish
  • Kosher salt, to taste
  • Ground black pepper, to taste

Image Gallery Beef Stroganoff Soup

Storage & Leftovers

Refrigerator:
Let the soup cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The noodles may absorb more liquid over time, so you can add a splash of broth or water when reheating to restore the consistency.

Freezer:
For best results, freeze the soup without the noodles (they can become mushy). Store the base in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat gently, and stir in freshly cooked noodles.

Reheating:
Warm leftovers on the stovetop over medium heat or microwave in short bursts, stirring in between. Add broth or milk as needed to loosen the soup. Stir in a spoonful of sour cream after reheating if you’d like to refresh the creaminess.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Italian Meatball Soup

Italian Meatball Soup

Warm, hearty, and full of classic Italian flavor, this Italian Meatball Soup is the ultimate comfort food for chilly nights. Juicy, tender meatballs made with ground beef, Parmesan, breadcrumbs, and herbs are simmered in a rich tomato-based broth alongside pasta and vegetables, creating a soul-satisfying dish the whole family will love.

This one-pot wonder is as cozy as it is customizable. Use pasta shapes like conchiglie or ditalini for a satisfying bite, and toss in your favorite veggies—spinach, zucchini, or kale all work beautifully. It’s a perfect weeknight meal that tastes like it’s been simmering all day.

Whether you’re feeding a hungry family or craving a cozy bowl of homemade goodness, this Italian Meatball Soup delivers comfort by the spoonful.

Italian Meatball Soup

No ratings yet
Italian Meatball Soup is a comforting classic! Tender meatballs, a rich tomato broth, and your favorite pasta combine for a hearty and flavorful meal. It's easy to make and perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 People
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Italian American
Calories: 692
Ingredients Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb Ground Beef
  • 4 Cloves Garlic Minced
  • 2 Tbsp Parsley Chopped
  • 2 Tbsp Yellow Onion Grated
  • ½ Cup Italian Breadcrumbs
  • 1 Tbsp Tomato Paste
  • 1 Large Egg
  • 1 tsp Salt
  • ½ tsp Black Pepper
Soup
  • 2 Tbsp Olive Oil
  • ¾ Cup Yellow Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 Tbsp Tomato Paste
  • 36 oz Marinara Sauce
  • ½ tsp Fennel Seeds Crushed
  • 1 Pinch Crushed Red Pepper Flakes
  • 32 oz Vegetable Broth or Chicken Broth
  • 8 oz Conchiglie Pasta
For Service
  • 1 Loaf Sourdough

Method
 

Making the meatballs
  1. In a medium-sized bowl, add the breadcrumbs, grated onions, parsley, garlic, egg, salt, and pepper. Do not add the ground beef yet. Use a fork to thoroughly mix the ingredients together until they are evenly distributed and well combined. This mixture will help to bind the meatballs and add flavor.
    4 Cloves Garlic, 2 Tbsp Parsley, 2 Tbsp Yellow Onion, 1/2 Cup Italian Breadcrumbs, 1 Large Egg, 1 tsp Salt, 1/2 tsp Black Pepper, 1 Tbsp Tomato Paste
  2. Add the ground beef to the bowl with the other meatball ingredients. Use your hands or a fork to gently incorporate the ground beef into the mixture. Be careful not to overwork the mixture, as this can make the meatballs tough. Mix just until the ground beef is evenly distributed throughout the other ingredients.
    1 lb Ground Beef
  3. Use a tablespoon or a cookie scoop to measure out the meatball mixture. Roll each portion between your palms to form meatballs that are about 1 inch in diameter. You should end up with approximately 30-32 meatballs. Place the shaped meatballs on a plate or baking sheet lined with parchment paper. This will prevent them from sticking. Set the meatballs aside while you prepare the sauce.
Cooking the meatballs
  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Once the oil is hot, add half of the meatballs to the pot, making sure they are in a single layer and not overcrowded. Cook the meatballs, turning them occasionally with a spoon or tongs, until they are browned on all sides. This should take about 6 minutes. Don't worry if the meatballs aren't fully cooked through at this point; they will finish cooking later in the soup. Remove the browned meatballs from the pot and set them aside. Repeat the process with the remaining meatballs.
    2 Tbsp Olive Oil
  2. Once all the meatballs are browned, you can choose to drain off some of the excess grease from the pot. Carefully tilt the pot and use a spoon to remove most of the grease, leaving about 1 teaspoon of oil in the pot for flavor. If you're browning the meatballs in batches, repeat the browning process with the remaining meatballs. Add more oil to the pot if necessary. Set the cooked meatballs aside for now.
Build the soup
  1. Add the remaining olive oil to the pot and heat over medium heat. Once the oil is hot, add the chopped onions to the pot. Sauté the onions for about 5 minutes, stirring occasionally, until they become translucent and softened. Then, add the minced garlic to the pot. Cook the garlic for another 30 seconds, or until it becomes fragrant, being careful not to let it burn.
    ¾ Cup Yellow Onion, 4 Cloves Garlic
  2. Add the tomato paste to the pot with the onions and garlic. Stir in the red pepper flakes and the crushed fennel seeds, if you are using them. Sauté the mixture for about 30 seconds, stirring constantly, to allow the flavors of the tomato paste and spices to meld and intensify.
    1 Tbsp Tomato Paste, 1 Pinch Crushed Red Pepper Flakes, 1/2 tsp Fennel Seeds
  3. Now it's time to add the liquid to the pot. Pour in your favorite marinara sauce, the chicken broth, and 1 cup of water. Stir the mixture well to combine the flavors of the tomato paste, spices, and broth. Bring the mixture to a rolling boil over medium-high heat.
    36 oz Marinara Sauce, 32 oz Vegetable Broth
  4. It's time to reintroduce the meatballs! Carefully add the cooked meatballs back to the pot with the sauce and broth. Reduce the heat to medium and bring the mixture to a gentle simmer. Allow the meatballs to simmer in the sauce, which will allow them to finish cooking and absorb the flavors of the broth and spices.
  5. Add the pasta to the pot with the meatballs and sauce. Cook the pasta for 10-12 minutes, or until it is tender but still has a slight bite to it. Be sure to stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot. If the soup seems too thick, you can add up to 1 cup of water to thin it out. If you do add water, make sure to bring the soup back to a boil to ensure that the pasta is cooked through.
    8 oz Conchiglie Pasta
  6. Taste the soup and season it to your liking with salt and pepper. You may also want to add a pinch of red pepper flakes for a touch of heat. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley for a touch of color and freshness. Serve the soup hot with slices of crusty bread on the side. The bread is perfect for dipping into the flavorful broth and soaking up all the delicious flavors.
    1 Loaf Sourdough

Nutrition

Serving: 10ozCalories: 692kcalCarbohydrates: 99gProtein: 35gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 2551mgPotassium: 1129mgFiber: 10gSugar: 20gVitamin A: 1621IUVitamin C: 14mgCalcium: 150mgIron: 7mg

Notes

Ingredients:
  • Meatballs: Use a combination of ground beef, pork, or veal for the meatballs. You can also use ground turkey or chicken for a leaner option.
  • Breadcrumbs: Use fresh breadcrumbs for the best texture. You can also use dried breadcrumbs, but make sure to soak them in milk or water before adding them to the meatball mixture.
  • Cheese: Parmesan cheese adds a salty and savory flavor to the meatballs. You can also use other grated cheeses, such as Pecorino Romano or Asiago.
  • Seasonings: Italian seasoning, garlic powder, onion powder, salt, and pepper are essential for flavoring the meatballs. You can also add other herbs and spices, such as oregano, basil, or red pepper flakes.
  • Broth: Use a good quality chicken or beef broth. You can also use vegetable broth for a vegetarian option.
  • Pasta: Small pasta shapes like conchiglie (shells), ditalini, or orzo work well in this soup.
  • Vegetables: You can add a variety of vegetables to the soup, such as onions, carrots, celery, spinach, kale, or zucchini.
Cooking Tips:
  • Don't Overmix the Meatballs: When mixing the meatball ingredients, be careful not to overmix. This can make the meatballs tough.
  • Brown the Meatballs: Browning the meatballs before adding them to the soup adds flavor and helps them hold their shape.
  • Simmer Gently: Simmer the soup gently to prevent the meatballs from falling apart.
  • Cook Pasta Separately: Cook the pasta separately and add it to the soup at the end. This will prevent the pasta from becoming mushy.
  • Adjust Consistency: If the soup is too thick, add more broth or water. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
  • Taste and Adjust: Taste the soup before serving and adjust the seasonings as needed.
Serving Suggestions:
  • Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
  • Sides: Serve with crusty bread or a side salad for a complete meal.
Variations:
  • Spicy: Add a pinch of red pepper flakes to the meatballs or the soup for heat.
  • Vegetarian: Use a plant-based meat substitute for the meatballs and vegetable broth for the soup.
  • Beans: Add a can of drained and rinsed cannellini beans or chickpeas to the soup for extra protein and fiber.
With these tips, you'll be able to create a delicious and satisfying Italian Meatball Soup that's perfect for any occasion!

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Let us know how it was!

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Beef Stroganoff

Tex-Mex Meatball Soup

Gallo Pinto

Creamy Chicken Soup with Pasta & Spinach

Ingredients

Ingredients:

  • For the Meatballs:

    • 1 lb ground beef
    • 4 cloves garlic, minced
    • 2 tablespoons parsley, chopped
    • 2 tablespoons yellow onion, grated
    • ½ cup Italian breadcrumbs
    • 1 tablespoon tomato paste
    • 1 large egg
    • 1 teaspoon salt
    • ½ teaspoon black pepper

  • For the Soup:

    • 2 tablespoons olive oil
    • ¾ cup yellow onion, chopped
    • 4 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 36 oz marinara sauce
    • ½ teaspoon fennel seeds, crushed
    • 1 pinch red pepper flakes
    • 32 oz vegetable broth or chicken broth
    • 8 oz conchiglie pasta (or other small pasta)

  • For Serving:

    • 1 loaf sourdough bread

Image Gallery Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Italian Meatball Soup

Storage & Leftovers

Storing:

  • Cool Down: Allow the soup to cool completely before storing. This helps prevent condensation and bacterial growth.
  • Airtight Container: Transfer the cooled soup to an airtight container or a freezer-safe bag.
  • Refrigerate: Store the container in the refrigerator for up to 3-4 days.  
  • Freeze: For longer storage, you can freeze the soup for up to 2-3 months. 
     

Reheating:

  • Stovetop: Reheat the soup gently in a saucepan over medium heat, stirring occasionally, until heated through.
  • Microwave: If using the microwave, reheat in short bursts, stirring in between, to prevent overheating and ensure even heating.

Tips for Best Quality:

  • Separate Pasta: If you added pasta to the soup, it’s best to store it separately from the broth and meatballs. This will prevent the pasta from becoming mushy when reheated.
  • Add Fresh Herbs: When reheating, add a sprinkle of fresh parsley or other herbs to brighten the flavors.
  • Adjust Consistency: If the soup has thickened after refrigeration, you can add a little broth or water to thin it out when reheating.

Using Leftovers:

  • Meatball Sandwiches: Use leftover meatballs to make meatball sandwiches. 
  • Pasta Sauce: Use the leftover soup as a base for a pasta sauce. 
  • Stuffed Peppers: Stuff bell peppers with the meatball mixture and bake.  

By following these tips, you can ensure that your Italian Meatball Soup stays delicious and satisfying, even as leftovers!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Tomato & Beef Soup

Tomato & Beef Soup

This Tomato & Beef Soup is a classic for a reason! Imagine tender chunks of beef simmered in a rich, savory broth with the perfect balance of sweet and tangy tomato flavor. It’s hearty, comforting, and perfect for those chilly days when you crave a warm hug in a bowl.

This recipe is all about simple, wholesome ingredients done right. We’re talking juicy tomatoes, melt-in-your-mouth beef, and aromatic vegetables that add depth and complexity. Whether you’re a seasoned soup enthusiast or just looking for a delicious and easy meal, this Tomato & Beef Soup is guaranteed to hit the spot.

Here’s why you’ll love it:

  • Flavorful: A delightful blend of savory beef, sweet tomatoes, and aromatic vegetables.
  • Hearty: Packed with protein and vegetables to keep you satisfied.
  • Versatile: Enjoy it as is, or pair it with your favorite sides like grilled cheese or a crusty bread.

Dive into a bowl of this comforting classic and experience the pure joy of homemade Tomato & Beef Soup!

Tomato & Beef Soup

No ratings yet
This Tomato & Beef Soup is a comforting classic with a flavor that pops! We're talking tender beef simmered in a rich tomato broth that's perfectly balanced between sweet and tangy. It's hearty, satisfying, and exactly what you need on a chilly day when only a warm hug in a bowl will do.
This recipe celebrates simple ingredients done right. Think juicy tomatoes, melt-in-your-mouth beef, and aromatic vegetables that add depth and complexity. Whether you're a soup enthusiast or just looking for a delicious and easy meal, this Tomato & Beef Soup will hit the spot. Pair it with a grilled cheese or crusty bread for a truly satisfying experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 6 People
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 147
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 16 oz Sirloin steak
  • 9 cups Beef stock
  • 6 tbsp Tomato paste
  • 6 Tomatoes Beefsteak is preferred. Be sure that they are halved, seeded, and diced small.
  • 6 tsp Granulated Sugar
  • 3 tbsp Cornstarch
  • 1 tbsp Water
  • 3 Egg whites Use Large Eggs
For Taste
  • 1 tsp Salt Only use as needed for taste
  • 1 tsp Black pepper Only use as needed for taste
For Service
  • 2 tsp Sesame oil
  • 1 bunch Green onions Chopped fine or shredded.
Optional For Service
  • 3 oz Cheddar cheese Shredded.

Equipment

1 Stock pot
1 Stirring spoon
1 Chef's knife
1 Small mixing bowl
1 Wire whisk

Method
 

  1. For optimal tenderness, trim the beef of excess fat and slice it thinly against the grain. This ensures the meat stays tender and cooks evenly.
    16 oz Sirloin steak
  2. Blanch the beef by placing it in a saucepan, covering it with water, and bringing it to a boil for 2 minutes. This quick step helps to remove impurities and tenderize the meat. Drain the beef and set aside
    16 oz Sirloin steak
  3. Begin building the soup's foundation by bringing the beef stock to a boil in a stockpot. Stir in the tomato paste, allowing it to melt into the stock and create a rich base. Add the diced tomatoes and a touch of sugar to balance the acidity. Gently add the blanched beef, bring the mixture back to a boil, then reduce heat and simmer. This allows the flavors to meld and deepen while you continue with the recipe.
    9 cups Beef stock, 6 tbsp Tomato paste, 6 Tomatoes , 6 tsp Granulated Sugar
  4. Cornstarch is our secret weapon for adding body to this soup. To prevent lumps, we first create a slurry: in a small bowl, whisk together the cornstarch and cold water until a smooth paste forms. Slowly introduce this slurry to the simmering soup, whisking constantly as you pour. The heat will activate the cornstarch, gently thickening the soup. Be careful not to add too much at once, as it can quickly become overly thick.
    3 tbsp Cornstarch, 1 tbsp Water
  5. This final step adds a touch of magic to our soup! Lightly beat the egg whites until just frothy. Then, slowly pour them into the simmering soup while stirring continuously. This creates beautiful, delicate strands of egg white that add a wonderful texture and richness. Once the egg whites have turned from translucent to white, you'll know they're cooked. Season the soup with salt and pepper to your liking and prepare to be amazed!
    3 Egg whites, 1 tsp Salt, 1 tsp Black pepper
  6. Time to enjoy the fruits (or should we say, vegetables) of your labor! Ladle this gorgeous soup into bowls, remembering to scoop from the bottom to get those tender beefy bits. A drizzle of sesame oil adds a touch of magic, and a sprinkle of scallions brings a pop of color and freshness. Feeling cheesy? Go ahead and add a sprinkle of your favorite – we won't judge!
    2 tsp Sesame oil, 1 bunch Green onions, 3 oz Cheddar cheese

Nutrition

Serving: 16ozCalories: 147kcalCarbohydrates: 10gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 896mgPotassium: 717mgFiber: 1gSugar: 6gVitamin A: 725IUVitamin C: 11mgCalcium: 87mgIron: 2mg

Notes

Beef Selection and Preparation:
  • Choose the right cut: For a flavorful and tender soup, opt for beef chuck, stew meat, or short ribs. These cuts have good marbling and become meltingly tender when simmered.
  • Trim excess fat: While some fat adds flavor, too much can make the soup greasy. Trim away any large pieces of fat before cooking.
  • Brown the beef: Browning the beef before adding the other ingredients adds a depth of flavor and richness to the soup.
  • Blanch the beef (optional): Blanching the beef in boiling water for a couple of minutes helps to remove impurities and create a clearer broth.
Tomato Flavor:
  • Use quality tomatoes: Whether you use canned tomatoes, fresh tomatoes, or a combination, choose ripe and flavorful ones.
  • Balance acidity: If your tomatoes are too acidic, a pinch of sugar can help balance the flavor.
  • Tomato paste: A spoonful of tomato paste adds richness and depth to the tomato flavor.
Building Flavor:
  • Aromatics: Start with a flavorful base of sautéed onions, garlic, and carrots. Celery and bell peppers are also great additions.
  • Herbs and spices: Bay leaf, thyme, oregano, and basil are classic choices for Tomato & Beef Soup. Experiment with other herbs and spices to create your own signature flavor.
  • Broth: Use a good quality beef broth for the best flavor.
  • Simmer time: Allow the soup to simmer for at least 30 minutes to allow the flavors to meld and deepen.
Texture and Consistency:
  • Vegetables: Consider the size and texture of your vegetables. For a chunkier soup, leave them in larger pieces. For a smoother soup, you can partially blend some of the vegetables.
  • Thickening: If you prefer a thicker soup, you can use a cornstarch slurry or a roux to thicken it.
  • Noodles or rice: Adding cooked noodles or rice to the soup during the last few minutes of cooking adds heartiness and texture.
Finishing Touches:
  • Fresh herbs: A sprinkle of fresh parsley, chives, or basil just before serving adds brightness and flavor.
  • Acidity: A splash of lemon juice or red wine vinegar at the end can brighten the flavors.
  • Garnish: Consider toppings like a dollop of sour cream, a sprinkle of grated Parmesan cheese, or a drizzle of olive oil.
Enjoy the process! Making soup is a wonderful way to experiment with flavors and create a comforting meal. Don't be afraid to adjust the recipe to your own preferences and enjoy the delicious results. 🍅🍲😋

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Ingredients

Ingredients:

  • 16 oz Sirloin Steak: Sirloin is a lean cut of beef with good flavor. Slicing it into thin strips will help it cook quickly and become tender in the soup.
  • 9 cups Beef Stock: A generous amount of beef stock forms the flavorful base of the soup.
  • 6 tbsp Tomato Paste: Tomato paste adds concentrated tomato flavor and richness to the broth.
  • 6 Tomatoes (Beefsteak preferred): Beefsteak tomatoes are known for their meaty texture and rich flavor, perfect for soup. Halving, seeding, and dicing them ensures they cook evenly and integrate well into the broth.
  • 6 tsp Granulated Sugar: A touch of sugar helps to balance the acidity of the tomatoes.
  • 3 tbsp Cornstarch: Cornstarch is used to thicken the soup, giving it a lovely velvety texture.
  • 1 tbsp Water: The water is used to create a slurry with the cornstarch, ensuring it smoothly incorporates into the soup without clumping.
  • 3 Egg Whites (Large Eggs): Adding egg whites to the soup at the end creates delicate ribbons of cooked egg, adding a touch of richness and visual appeal.

For Taste:

  • 1 tsp Salt: Salt enhances all the flavors in the soup. Start with a small amount and adjust to taste.
  • 1 tsp Black Pepper: Black pepper adds a subtle warmth and depth of flavor.

For Service:

  • 2 tsp Sesame Oil: A drizzle of sesame oil adds a lovely nutty aroma and flavor to the finished soup.
  • 1 bunch Green Onions: Chopped green onions provide a fresh, oniony flavor and a pop of color as a garnish.

Optional for Service:

  • 3 oz Cheddar Cheese: Shredded cheddar cheese is a delicious optional topping, adding creaminess and a cheesy flavor.

This recipe seems to have a nice balance of flavors and textures. The combination of beef, tomatoes, and a touch of sweetness creates a classic and comforting soup, while the egg whites and sesame oil add unique touches. I’m sure it will be delicious!

Image Gallery Tomato & Beef Soup

Toamato & Beef Soup

Tomato & Beef Soup

Tomato & Beef Soup

Tomato & Beef Soup 3

Storage & Leftovers

Storage

  • Cooling is key: Before storing, allow the soup to cool completely. This prevents condensation, which can lead to bacterial growth and affect the soup’s texture.   
  • Refrigerator: Transfer the cooled soup to an airtight container and store it in the refrigerator for up to 3-4 days. 
  • Freezer: While freezing is possible, it’s not always ideal for soups with dairy or eggs. If you do freeze it, store it in a freezer-safe container or bag for up to 1-2 months. For best results, freeze it before adding the egg whites and garnish.

Reheating

  • Stovetop: The best way to reheat this soup is gently on the stovetop over low heat. Stir occasionally to prevent sticking. If the soup has thickened in the refrigerator, add a splash of broth or water to thin it out.
  • Microwave: You can reheat it in the microwave, but do so in short bursts, stirring frequently, to prevent overheating and separation. 
     

Tips and Tricks

  • Portioning: If you plan to freeze the soup, consider freezing it in individual portions for easy grab-and-go meals.
  • Separation: If the soup separates slightly after refrigeration, don’t worry! A quick whisk or a blend with an immersion blender can often restore its creamy texture.
  • Flavor Boost: When reheating, consider adding a splash of fresh lemon juice or a pinch of your favorite herbs to brighten the flavors.
  • Garnish Fresh: Add the sesame oil and green onions just before serving to maintain their freshness and flavor.
  • Cheese: If you’re adding cheese, sprinkle it on top of the soup just before serving so it melts nicely.
  • Freshness: Always check for any signs of spoilage before consuming leftovers. Look for any off-putting smells, discoloration, or mold.

By following these tips, you can enjoy your homemade Tomato & Beef Soup even days after making it!

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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