One Hour Cheesy Beef and Broccoli Soup
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Soup season continues here in the Starving Chef’s kitchen. It’s the one dish I can never get enough of.
If there’s one kind of soup I especially love, it’s a thick and cheesy one – preferrably with a metric ton of broccoli and veggies floating throughout.
This one pot soup is loaded with hearty flavors of beef and cheddar. But the real stars of this stew are the vegetables.
Load ’em up!
Fresh veggies are best when it comes to this soup. Here’s what I used in mine:
- fresh broccoli florets
- broccoli slaw – for the texture!
- bell peppers
- roma tomatoes
- onions
- carrots
Other veggies you can sneak into this soup, for some added flavor and texture:
- spinach
- parsnips
- cauliflower
- peas
Where’s the beef?
For my soup, I used a 96% lean ground beef. The leaner the beef, the better. Less grease in the soup means that the soup has less of a chance of separating and becoming gritty-like. If you can’t find super lean beef, any regular ground beef will do – just be sure to rinse the browned beef in a colander to get rid of any of the excess grease.
I also used a beef bouillion base for my beef broth. I love using a beef bouillion because you can really control the depth of savory flavor to the broth. By using a brand like Better Than Bouillion (affiliate link), you can add extra base to boost the beefy flavor.
Plus, beef and broccoli were practically meant to go together – so it’s hard to go wrong with the savory flavor of this soup if you plan to load it up with broccoli.
I topped my soup with a generous handful of sharp cheddar and a spinkling of parsley for a pop of color.
Happy Soup Season!
One Hour Cheesy Beef and Broccoli Soup
Equipment
- beef spatula
Ingredients
- 16 oz ground beef browned & drained
- 2 tablespoons butter
- ½ white onion chopped
- 1 yellow bell pepper chopped
- ½ red onion chopped
- 1 cup carrots chopped
- 1 roma tomato chopped
- 1 ½ cup broccoli slaw
- 1 ½ cup broccoli florets
- ¼ teaspoon paprika
- ¼ teaspoon dry mustard
- 2 tablespoons white wine
- 2 tablespoons flour
- 2 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese + more for topping
- ½ cup mozzarella cheese shredded
- ¼ cup heavy cream
- salt & pepper to taste
Instructions
- In a large heavy bottomed pot over high heat, brown the beef until no longer pink. Transfer the beef to a colander and rinse off any excess grease. Set aside beef. Wipe the bottom of the pot clean and return to medium high heat.
- Add the butter and melt until frothy. Then add the white onion and saute until starting to become tender, about 5 minutes. Then add the red onion, yellow pepper and roma tomato. Saute until the moisture has been released from the tomato, about 5-10 minutes.
- Stir in the broccoli slaw and carrots. Continue to saute until the carrots are tender and the onions are beginning to brown. Season with paprika, dry mustard, salt and pepper to taste.
- Deglaze the pot with a splash of white wine. Scrape up any browned bits on the bottom and let the liquid mostly simmer off before sprinkling the flour over the veggies. Stir the flour in so that everything is coated evenly. Return the beef to the pot and stir.
- Pour in the beef broth and milk then bring to a rolling simmer. Continue to simmer until the soup begins to thicken, about 5-10 minutes.
- Reduce the heat to medium low and stir in the shredded cheeses and broccoli florets along with the heavy cream. Bring to a bubble then remove from the heat. Cool slightly before serving. Enjoy!
