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Ground beef tomato soup in a blue bowl with a spoon.
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Ground Beef and Tomato Soup

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 large servings
Calories 403kcal

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.

Nutrition

Calories: 403kcal | Carbohydrates: 45g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1572mg | Potassium: 1986mg | Fiber: 9g | Sugar: 27g | Vitamin A: 4613IU | Vitamin C: 125mg | Calcium: 185mg | Iron: 9mg