Hearty, filling and perfectly warming, this ground beef and tomato soup is wonderfully rich in flavor. Made with lots of fresh veggies, this healthy soup is perfect for those colder evenings.
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If you are looking for a cosy way to warm up during the fall and winter months, this hearty ground beef and tomato soup is guaranteed to do the job!
Loaded with fresh veggies and protein, this is a healthy way to tuck into some comfort food when you need a bit of a pick me up. The rich flavors of tomato and hearty ground beef will leave you feeling full and satisfied.
It's pretty quick to cook too, so it's great for an easy weeknight meal, or cook up a batch for fuss free lunches.
Be sure to try my Cream of Celery Soup and Lentil and Turmeric Soup too!
Why you will love this recipe!
- One pot: All made in one pot on the stovetop, even the clean up is a breeze!
- Easy: There's nothing complicated about this soup recipe, it only takes around 10 minutes to prep and most of the cooking time is hands off.
- Make ahead: Soups are perfect for meal prep, make up a big batch and enjoy it throughout the week, It's freezer friendly too.
- Healthy: Made with lean ground beef and lots of veggies, this soup is high in protein, low in fat and packed with vitamins and minerals.
Ingredients
- Oil: For cooking. Vegetable, canola or any neutral high heat oil will work fine.
- Beef: I used lean ground beef to cut down on fat and calories. You can use an extra lean ground beef, or one with more fat if you prefer.
- Fresh vegetables: Onion, bell peppers, carrots and garlic.
- Tomato paste: For an extra thick and rich tomato flavor.
- Tomatoes: I used canned crushed tomatoes, but canned diced or whole tomatoes will work well too.
- Worcestershire sauce: This adds a nice umami flavor and helps add to the richness of the soup.
- Stock: I used beef stock to add more flavor, though vegetable or chicken stock will work well too. In a pinch, you can use just water, through you may need to add a little extra seasoning.
- Seasonings: Italian seasoning, salt and pepper.
- Brown sugar: A little brown sugar helps to balance out the sharp acid from the tomatoes. The molasses in the brown sugar also add a complex flavor. You can use white sugar in a pinch, though you will probably need a little less, and maple syrup or honey would work well too.
How to make ground beef and tomato soup
Be sure to scroll down for the full recipe!
- Brown the beef (photo 1).
- Soften the veggies (photo 2).
- Add in the tomatoes, stock and seasonings and simmer (photo 3).
- Blend and stir in the ground beef (photo 4).
Recipe Variations
This ground beef and tomato soup is pretty delicious as it is, but it's super easy to adapt to your tastes. Add in different veggies that you have in your fridge like celery or mushrooms and use different dried herbs and seasonings if you prefer. You can also make this with other ground meats like bison, chicken or turkey, or even with Beyond Meat for a veggie option.
If you prefer a chunkier beef and vegetable soup, you can skip the step of blending everything together.
Frequently Asked Questions
Yes of course! Stewing steak would be great to use in place of the ground. As with the ground beef, but don't remove it from the pot. Stewing steak needs longer to get tender, so leave it in your pot and add your other ingredients to it.
There is nothing worse than having a bland soup, but no worries at all with this recipe! The addition of tomato puree, Worcestershire sauce and brown sugar help to develop rich and complex flavors. Do taste the soup as you are cooking it and adjust the seasoning to suit your tastes.
This ground beef and tomato soup is pretty much a full meal in a bowl, but it's delicious served with some buttered crusty bread or a simple side salad. Try it with:
Pesto Garlic Bread
Garlic Balls
Air Fried Croutons
Shaved Asparagus Salad
Storage
This ground beef and tomato soup is great for meals throughout the week. Once made, let it cool completely and store in an airtight container in the fridge for up to 4 days. You can reheat it gently on the stovetop or in the microwave on full power for around 3 minutes, stirring halfway through.
This soup is also freezer friendly. Again, let it cool completely before storing and it will keep well for up to 3 months. Thaw it in the fridge overnight before reheating.
Recipe Notes and Tips
- Use a heavy bottomed pan or Dutch oven to make this recipe as it will help distribute the heat more evenly. Stir the pot occasionally so that it doesn't stick.
- I prefer to blend the soup before adding the beef back to the pot, but this is an optional step if you prefer your soups chunkier. An immersion blender is the easiest way to blend the soup, but you can blend it in batches in a stand mixer. Just be careful as it will be piping hot.
More Soup Recipes
- Sausage, Kale and White Bean Soup
- Carrot and Orange Soup
- Mushroom and Leek Soup
- Roasted Cauliflower Blue Cheese Soup
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Ground Beef and Tomato Soup
Ingredients
- 1 tablespoon oil
- 17.5 ounces lean ground beef (500g)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large Spanish onion (or two smaller yellow onions) (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 carrot (diced)
- ½ teaspoon salt and black pepper
- 4 garlic cloves (peeled and minced)
- 1 can tomato paste (5.3oz / 156ml)
- 1 can crushed tomatoes (26.9oz / 796ml)
- 2 tablespoons Worcestershire sauce
- 2 cups beef stock (475ml)
- 2 tablespoons Italian seasoning
- 3 tablespoons brown sugar
Instructions
- Heat the oil in a large pot or Dutch oven on a medium high heat.
- Once hot add the beef and half a teaspoon each of salt and pepper. Brown the beef, stirring to break it up and mix with the seasonings.
- Once browned, remove from the pot with a slotted spoon, leaving the fat and oil, and keep to one side.
- Add the chopped onion, bell peppers and carrots to the pot with half a teaspoon each of salt and pepper. Cook until they start to soften, stirring occasionally, about 10 minutes.
- Stir in the minced garlic and cook for another minute or two.
- Add the tomato paste, crushed tomatoes, Worcestershire sauce, beef stock, Italian seasoning and brown sugar to the pot and stir to combine.
- Bring the pot to a boil and let simmer for 10 minutes.
- *Optional* Use an immersion blender to puree the soup.
- Add the cooked ground beef back to the pan and cook for 5 minutes to warm through.
- Serve and enjoy!
Notes
- Use a heavy bottomed pan or Dutch oven to make this recipe as it will help distribute the heat more evenly. Stir the pot occasionally so that it doesn't stick.
- I prefer to blend the soup before adding the beef back to the pot, but this is an optional step if you prefer your soups chunkier. An immersion blender is the easiest way to blend the soup, but you can blend it in batches in a stand mixer. Just be careful as it will be piping hot.
Sandra says
I have been looking for a beef and tomato soup recipe and would Tey this but I am concerned the recipe includes three tablespoons sugar.
Is it really needed to balance flavour or could it be omited, or substituted with sweet vegetable?
Slow The Cook Down says
Hi Sandra, I prefer the sugar in this soup to help balance the savory and acidic flavors, but you can totally make it without it, or reduce the amount. A veggie like sweet potato added in could also help to add sweetness, or try other natural alternatives like honey or maple syrup.