Ingredients (Serves 4–6)
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 3 cups beef broth
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 cup heavy cream
- ½ cup shredded cheddar or Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley or basil, for garnish
Instructions
- In a large pot over medium heat, cook the ground beef until browned. Drain excess fat if needed.
- Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Mix in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper. Stir well.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Lower the heat and slowly stir in the heavy cream. Do not let the soup boil after adding the cream.
- Stir in the cheese, if using, until melted and smooth.
- Taste and adjust seasoning. Garnish with parsley or basil before serving.
Serving Suggestions
- Serve with crusty bread or garlic bread.
- Pair with a grilled cheese sandwich.
- Top with extra shredded cheese, croutons, or a dollop of sour cream.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze before adding the cream for up to 3 months. Thaw, reheat gently, then stir in fresh cream before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
