Ingredients
- 1 to 1.5 lbs lean ground beef (90% lean or higher for maximum protein)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes or tomato sauce
- 4 cups low-sodium beef or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and black pepper (to taste)
- 4 oz to 8 oz cream cheese (softened) or heavy cream (for rich creaminess)
- Fresh parsley (chopped, for garnish)
Instructions
1. Brown the Beef & Aromatics
- Heat a large pot or Dutch oven over medium-high heat. Add the lean ground beef and diced onion, breaking the meat apart with a spoon as it cooks until fully browned and no longer pink.
- Drain any excess grease if needed. Add the minced garlic and cook for about 1 minute until fragrant.
2. Build the Broth
- Pour in the crushed tomatoes, tomato sauce, and beef (or chicken) broth.
- Season with dried basil, dried oregano, garlic powder, salt, and black pepper. Stir well to combine.
3. Simmer
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 to 15 minutes so the flavors meld together.
4. Make It Creamy
- Reduce the heat right down. Cube the softened cream cheese (or pour in the heavy cream) and stir continuously until completely melted and smoothly incorporated into the savory tomato broth.
5. Serve
- Ladle the hot, high-protein soup into bowls, garnish generously with freshly chopped parsley, and serve immediately.
Here is an approximate nutritional breakdown per serving for the Creamy Beef & Tomato Soup. This calculation assumes the recipe makes 6 servings.
Nutritional Profile (Per Serving)
- Calories: ~260 kcal
- Protein: ~24g
- Carbohydrates: ~9g
- Fiber: ~2g
- Sugars: ~5g
- Fat: ~15g
- Saturated Fat: ~7g
- Sodium: ~650mg