Easy Beef and Tomato Soup – A Cozy, Flavorful Classic

There’s something special about a pot of beef and tomato soup simmering on the stove. It’s hearty, familiar, and somehow always exactly what you want on a busy weeknight or a chilly afternoon. This version keeps things simple without skimping on flavor.

You’ll brown some beef, build a quick tomato base, and let it all cook down into a cozy bowl you’ll want seconds of. It’s the kind of recipe you can count on, tweak to your taste, and serve to anyone with confidence.

Easy Beef and Tomato Soup - A Cozy, Flavorful Classic

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• Ground beef: 1 to 1.25 pounds, 85–90% lean
• Olive oil or neutral oil: 1–2 tablespoons (optional, if beef is very lean)
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 3–4 cloves, minced
• Tomato paste: 2 tablespoons
• Crushed or diced tomatoes: 1 large can (28 ounces)
• Beef broth or stock: 4 cups (plus more as needed)
• Bay leaf: 1
• Dried Italian seasoning or dried oregano and basil: 1–2 teaspoons
• Smoked paprika (optional): 1/2 teaspoon for depth
• Sugar or balsamic vinegar (optional): 1 teaspoon to balance acidity
• Small pasta or rice (optional): 1/2 cup uncooked, such as ditalini, or 1/3 cup white rice
• Salt and black pepper: To taste
• Fresh parsley or basil (optional): For garnish
• Parmesan (optional): For serving

Instructions

 

• Brown the beef: Heat a large pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6–8 minutes. If the beef is very lean, add a tablespoon of oil to help it sear.
• Drain excess fat: If there’s a lot of grease, spoon out most of it, leaving about a tablespoon in the pot for flavor.
• Sauté the aromatics: Add diced onion, carrots, and celery. Cook, stirring, until softened, 5–7 minutes. Add the garlic and cook 30 seconds, just until fragrant.
• Boost the tomato flavor: Stir in the tomato paste and cook for 1–2 minutes. This step caramelizes the paste slightly and deepens the flavor.
• Add tomatoes and broth: Pour in the crushed or diced tomatoes and the beef broth. Stir in the bay leaf, Italian seasoning, and smoked paprika if using. Bring to a gentle boil.
• Simmer: Reduce heat to a steady simmer. Cook uncovered for 15 minutes to let the flavors come together. Taste and adjust salt and pepper.
• Add starch (optional): If you want pasta or rice, stir it in now. For small pasta, simmer another 8–10 minutes. For rice, simmer 12–15 minutes, until tender. Add a splash of broth if the soup thickens too much.
• Balance and finish: If the tomatoes taste sharp, add 1 teaspoon sugar or a splash of balsamic to round it out. Remove the bay leaf. Stir in chopped parsley or basil if you like.
• Serve: Ladle into bowls and finish with cracked black pepper and a sprinkle of Parmesan. Warm bread on the side is never a bad idea.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Ground beef, tomatoes, onions, and a few pantry staples come together fast and taste like they simmered all day.
• Weeknight friendly: From start to finish, you can have this on the table in about 40 minutes, with minimal prep.
• One pot: Less mess, fewer dishes, and easy cleanup—always a win.
• Flexible: Add beans, swap pasta for rice, or throw in extra veggies. It’s easy to customize.
• Comforting and filling: It’s hearty without being heavy, and perfect with a side of bread or a simple salad.

Shopping List

• Ground beef: 1 to 1.25 pounds, 85–90% lean
• Olive oil or neutral oil: 1–2 tablespoons (optional, if beef is very lean)
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 3–4 cloves, minced
• Tomato paste: 2 tablespoons
• Crushed or diced tomatoes: 1 large can (28 ounces)
• Beef broth or stock: 4 cups (plus more as needed)
• Bay leaf: 1
• Dried Italian seasoning or dried oregano and basil: 1–2 teaspoons
• Smoked paprika (optional): 1/2 teaspoon for depth
• Sugar or balsamic vinegar (optional): 1 teaspoon to balance acidity
• Small pasta or rice (optional): 1/2 cup uncooked, such as ditalini, or 1/3 cup white rice
• Salt and black pepper: To taste
• Fresh parsley or basil (optional): For garnish
• Parmesan (optional): For serving

How to Make It

1. Brown the beef: Heat a large pot or Dutch oven over medium-high.

   Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6–8 minutes. If the beef is very lean, add a tablespoon of oil to help it sear.

2. Drain excess fat: If there’s a lot of grease, spoon out most of it, leaving about a tablespoon in the pot for flavor.
3. Sauté the aromatics: Add diced onion, carrots, and celery. Cook, stirring, until softened, 5–7 minutes.

   Add the garlic and cook 30 seconds, just until fragrant.

4. Boost the tomato flavor: Stir in the tomato paste and cook for 1–2 minutes. This step caramelizes the paste slightly and deepens the flavor.
5. Add tomatoes and broth: Pour in the crushed or diced tomatoes and the beef broth. Stir in the bay leaf, Italian seasoning, and smoked paprika if using.

   Bring to a gentle boil.

6. Simmer: Reduce heat to a steady simmer. Cook uncovered for 15 minutes to let the flavors come together. Taste and adjust salt and pepper.
7. Add starch (optional): If you want pasta or rice, stir it in now.

   For small pasta, simmer another 8–10 minutes. For rice, simmer 12–15 minutes, until tender. Add a splash of broth if the soup thickens too much.

8. Balance and finish: If the tomatoes taste sharp, add 1 teaspoon sugar or a splash of balsamic to round it out.

   Remove the bay leaf. Stir in chopped parsley or basil if you like.

9. Serve: Ladle into bowls and finish with cracked black pepper and a sprinkle of Parmesan. Warm bread on the side is never a bad idea.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.

  If using pasta, it may soften when thawed; consider freezing without pasta and adding fresh when reheating.

• Reheating: Warm on the stove over medium heat, adding a splash of broth or water to loosen. Microwave in short bursts, stirring in between.
• Make-ahead tip: This soup tastes even better the next day as the flavors meld.

Benefits of This Recipe

• Protein-packed: Ground beef makes this filling and satisfying, ideal for a balanced meal.
• Vegetable-forward: Tomato, onion, carrot, and celery add fiber, vitamins, and a naturally sweet base.
• Budget-friendly: Uses pantry staples and affordable ingredients you likely have on hand.
• Kid-approved: Familiar flavors and a smooth, cozy texture make it easy for the whole family.
• Scalable: Double it for meal prep or a crowd without extra work.

What Not to Do

• Don’t skip browning the beef: Color equals flavor. A quick sear makes a big difference.
• Don’t forget to cook the tomato paste: Adding it raw can taste flat and metallic.

  Give it a minute in the pot.

• Don’t overcook the pasta: If using, add it near the end and check early. Overcooked pasta turns mushy, especially in leftovers.
• Don’t under-season: Tomatoes need salt and a bit of acid balance. Taste and adjust before serving.
• Don’t overcrowd with add-ins: It’s tempting, but too many extras can muddy the clean, comforting flavor.

Recipe Variations

• Beef and Tomato Barley Soup: Swap pasta for 1/3 cup pearl barley and simmer 25–30 minutes until tender.
• Spicy Twist: Add red pepper flakes or a diced jalapeño with the onions.

  A pinch of cayenne also works.

• Chunky Veggie Version: Add diced potatoes, zucchini, or bell peppers. Keep total veggies to about 3 cups so the soup doesn’t get too thick.
• Tuscan-Inspired: Stir in a can of white beans and finish with chopped spinach or kale during the last 3–4 minutes.
• Creamy Tomato-Beef Soup: Off the heat, swirl in 1/3 cup heavy cream or half-and-half for a velvety finish.
• Lean and Light: Use 93% lean beef and skip the pasta. Add extra carrots and celery for volume.
• Herb Swap: Fresh thyme or rosemary gives a different vibe.

  Start with 1 teaspoon chopped fresh thyme or 1/2 teaspoon minced rosemary.

FAQ

Can I use ground turkey instead of beef?

Yes. Use the same amount and add a tablespoon of oil when browning since turkey is leaner. Season generously and consider a splash of Worcestershire or soy sauce for savory depth.

What can I use instead of canned tomatoes?

You can use fresh tomatoes, roughly chopped, about 6–7 cups.

Add an extra tablespoon of tomato paste and simmer a bit longer to concentrate the flavor.

How do I keep the pasta from getting mushy in leftovers?

Cook the pasta separately and add it to each bowl when serving. If you cook it in the soup, go slightly under al dente and expect it to soften over time.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions, carrots, celery, and tomato paste on the stove first, then transfer to the slow cooker with the remaining ingredients.

Cook on Low for 5–6 hours. Add pasta in the last 30–40 minutes.

Is this gluten-free?

It can be. Use gluten-free broth and skip the pasta or use a gluten-free pasta.

Everything else is naturally gluten-free.

How can I thicken the soup?

Simmer uncovered to reduce, or mash a few of the beans if you add them. A tablespoon of tomato paste also thickens without changing the flavor too much.

What herbs pair best with this soup?

Italian seasoning is easy and reliable. Basil, oregano, thyme, and parsley all work well.

Add delicate herbs at the end to keep them fresh and bright.

Can I add cheese?

Definitely. Grated Parmesan on top is classic. A small Parmesan rind simmered in the pot adds rich, savory depth—remove it before serving.

Wrapping Up

This Easy Beef and Tomato Soup is comfort in a bowl, without the fuss.

It’s quick to make, easy to adapt, and built on pantry staples you probably have already. Whether you keep it classic or add your own spin, it’s a reliable go-to for busy nights and cozy weekends alike. Serve it with crusty bread, tuck in with a spoon, and enjoy every warm, savory bite.