This Creamy Beef and Vegetable Soup is hearty, loaded with 7 different veggies, and super easy to make. Thanks to the potatoes and a little heavy whipping cream, every spoonful is light and so velvety.
It’s exactly what you need this fall and winter season. The ultimate sweater weather soup!
I’ve got to say, the flavor of homemade soup is unmatched. And if you have never made soup before you’re in the right place.
This one’s got a creamy light broth that’s loaded with ground beef, sweet vegetables, and herbs. Even better, it takes around 40 minutes to make because we can cut down on time by using frozen mixed vegetables. It can easily be frozen for lunches and last minute dinners or take it to a sick neighbor.
If you’re looking for more yummy ground beef dinner recipes, try my Cheesy Ground Beef Sliders, Chili Cheese Nachos, or these homemade Sloppy Joes.
Creamy Beef and Vegetable Soup Ingredients
This soup is packed with meat, vegetables, and herbs for a perfectly balanced soup. Don’t be intimidated by how long the ingredient list is, it’s so worth it! And keep reading for notes and potential substitutions.
- Ground Beef: I recommend a lean 93/7 ground beef. The less fat, the better.
- Onion: Feel free to use any white onion. It also needs to be diced finely.
- Fresh Garlic: It’s got to be fresh for the best flavor and minced or grated. If you don’t have fresh garlic, dried garlic works as well, it will just be more mild in flavor.
- Vegetable Broth: This is the base to our soup and tastes the best. I did test with beef broth and it was far too deep and meaty in flavor. The vegetable broth was light, didn’t compete with the vegetables, and was slightly sweet too.
- Baby Potatoes: These are more tender, creamier, and perfect for soup. Grab a bag of tri-colored or a bag of red and yellow.
- Spices: We will use dried Italian seasoning, fresh rosemary, fresh thyme, salt, and black pepper. If you do not have the fresh herbs you can substitute for dried, the herb flavor will be more mild if substituted.
- Frozen Mixed Vegetables: Your mixed vegetables should include carrots, peas, corn, and green beans. If you cannot find a bag with all 4 you can improvise. Just make sure you have the same amount of vegetables overall.
- Heavy Whipping Cream: This gives our soup the thick and creamy texture. I do not recommend using other types of milk because they don’t have the
- Colby Jack Cheese: This is my favorite for creamy soups because of the blend of Monterrey jack and Colby cheese. Other types of cheeses don’t break down, clump up, or give the soup an odd flavor so I don’t recommend swapping it.
How to Make Creamy Beef and Vegetable Soup
1. Brown & Sauté. Start by cooking and browning the ground beef. Remove it from the pot and drain off any excess grease. Then sauté the onion and garlic in olive oil until fragrant and translucent.
2. Boil the Potatoes. Add the vegetable broth, quartered baby potatoes, Italian seasoning, rosemary, thyme, salt and pepper. Bring it to a boil, cover, and allow the potatoes to cook.
3. Cook Vegetables. Once the potatoes are fork tender, add the frozen mixed vegetables. You’ll bring it back to a boil, cover, and allow those to cook a few minutes.
4. Make the Soup Creamy. Mix in the heavy whipping cream and Colby jack cheese. Allow it to simmer, while continually mixing, until the soup slightly thickens. And don’t worry if your potatoes start breaking down, this contributes to the creaminess.
Storing Leftover Soup
Any leftover soup should be stored in an airtight container and in the refrigerator. Just make sure you allow the soup to slightly cool before putting it in the refrigerator. It’s best to eat it within 3 to 4 days.
Freezing Soup for Later
Frozen soups last 2 to 3 months and are a great last minute lunch or dinner option. You can either make a whole pot to freeze or just freeze the leftovers so you don’t have to eat it for a week straight.
To do this you need to allow the soup to cool completely. Then you’ll portion it into freezer safe containers (I like these soup cubes) or sealable bags. Pop it in the freezer and label with the contents and date. Easily reheat your soup in a saucepot or in a microwave safe bowl until warmed.
Foods To Serve With Your Soup
This soup is an all-in-one type of soup, it has meat, vegetables, fresh herbs, a starch, and some fats. But I do like making a good side salad, crackers, or some no knead focaccia bread with it.
More Soup Recipes You Might Like
Creamy Beef and Vegetable Soup
EQUIPMENT
- Dutch oven - 6 quart or a large pot
INGREDIENTS
- 1 lb ground beef - lean, 93/7
- 1 tablespoon extra virgin olive oil
- ½ white onion - finely diced
- 3 cloves garlic - minced
- 1 lb baby potatoes - cut in 4s
- 4 cups vegetable broth
- ½ teaspoon Italian seasoning
- ½ tablespoon rosemary - fresh, chopped (or 1 teaspoon dried)
- ½ tablespoon thyme - fresh chopped (or 1 teaspoon dried)
- 1 teaspoon salt - or to taste preferences
- ½ teaspoon black pepper - or to taste preference
- 12 ounce frozen mixed vegetables - should include carrots, corn, peas, and green beans
- ½ cup heavy whipping cream
- 1 ½ cups Colby jack cheese
INSTRUCTIONS
- In a large Dutch oven cook the ground beef over medium to high heat. It should be crumbled and lightly seared. Remove the ground beef and strain off any excess grease.
- Add extra virgin olive oil to the pot and heat over medium. Add the diced white onion and sauté for 3 to 4 minutes or until translucent. Then add the minced garlic and sauté for 1 minute or until fragrant.
- Pour in the vegetable broth and add the quartered potatoes, Italian seasoning, fresh rosemary, fresh thyme, salt, and black pepper. Bring to a boil. Once it's boiling, reduce the heat to a simmer, cover the pot, and allow the potatoes to cook for 8 to 10 minutes.
- Add the frozen mixed vegetables, bring it back to a simmer, cover the pot, and allow them to cook for 3 to 4 minutes.
- Pour in the heavy whipping cream while stirring. Let it simmer and bubble for a few minutes until it slightly thickens. Sprinkle in the cheese and stir until it's melted and well combined.
- Serve!
RECIPE NOTES
STORING LEFTOVER SOUP
- Refrigerated, in an airtight container, for 3 – 4 days. Reheat leftovers in a saucepot or microwave until warmed.
FREEZING SOUP FOR LATER
- Frozen, in an airtight container, for to 2 – 3 months.
- DIRECTIONS: Allow the soup to cool, portion into freezer-safe containers, label with contents and date, then freeze.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
