This Beefy Tomato Soup is our most popular soup recipes! This comforting soup is loaded with beef and pasta simmered in a tomato cream broth!
If you like making soup as much as we do, try ourCopycat Campbells’ Tomato Soup! Or if you’re looking for a low carb soup, then try thisPork Egg Roll Soup or our Low Carb Sausage Vegetable Soup!
An Easy Soup Recipe That’s Done In 30 Minutes!
Because I like to try and use what we have in the house, I opened the freezer, the fridge and all the cabinets to take stock of what we had on hand. Sometimes going back out to the grocery store is just not something I want to do.
I grabbed some ground beef from the freezer, cream cheese from the fridge,onions, basil and garlic fromthe cabinets and got to work.
Beefy Tomato Soup has become one of our most popular recipe on our site and for good reason. It’s really easy to make, it’s done in less than 30 minutes and it’s so creamy and comforting, everyone gobbles it up.
This soup recipe is another way Ilike to use spaghetti sauce in recipes as a short cut and a boost of flavor. And probably one of my favorite ways, too. Also a jar of spaghetti sauce is usually something we have in the pantry so it’s an easy ingredient to use in recipes like this.
This beef and macaroni soup gets so thick it’s almost like a beef goulash. Some people have said that it’s similar to a homemade hamburger helper once the noodles soak up all the broth.
How Do You Make Beefy Tomato Soup?
Gather your ingredients together and start by cooking the onion and garlic in olive oil. Next brown the beef, add a few seasonings then pour in chicken broth and your jar of marinara sauce.
You can still make this soup if you don’t have a jar of spaghetti sauce, just substitute a 28 ounce can of crushed tomatoes or tomato sauce if that’s what you have instead.
Give it a stir and let it simmer for 10 minutes, not a full boil, just a simmer. Stir in cream cheese to make it nice and thick, add some fresh basil and finally add in the pasta. Or don’t, we’ll answer that question below!
Can You Cook the Pasta Separately For This Soup?
You sure can. If you like your soup to have more broth, cook the noodles separately and add it in the each bowl as you serve the soup.
And if you’re planning on making this beef and macaroni soup ahead of time, you should definitely cook the pasta separately so it doesn’t get too thick on you when you go to reheat it.
Because we like this soup recipe thick and creamy, we put the pasta right in there so as it cooks it soaks up some of the broth. We don’t often have leftovers of this soup when we make it so getting too thick on us isn’t an issue.
Maybe it’s the creamy, delicious broth. Maybe it’s the beef and noodle combination. Or maybe it’s because it’s so easy to make!
This Beefy Tomato soup recipe has become a fan favorite since we posted it way back in 2015! It seems like everyone loves it and I hope you do too!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 80 reviews
Author:Dan
Prep Time:15 minutes
Cook Time:20
Total Time:35 minutes
Yield:6 servings 1x
Print Recipe
Beefy Tomato Soup is an easy beef and macaroni soup that your whole family will love! This soup is done and on the table in less than 30!
Scale
Ingredients
3/4 lb. ground beef
2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon oregano
1 (24 ounce) jar of spaghetti sauce
4 cups of chicken stock
1/2 cup of cream cheese, at room temperature
1 1/2 cups elbow macaroni or short-tubed pasta
1/4 cup fresh chopped basil, divided
Instructions
In a large pot heat the olive oil over medium heat.
Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Drain any drippings if necessary.
Add the salt, pepper and oregano to the beef and stir to combine.
Pour in the chicken stock and the pasta sauce, stir and bring to a simmer for 10 minutes.
Whisk in the cream cheese and then add 2 tablespoons of the fresh basil.
Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
Spoon into bowls and garnish with the leftover basil.
Recipe Notes
Your favorite spaghetti sauce can be used, or even a can of crushed tomatoes with a little more seasoning works!
*NOTE – A few of our readers have commented that the noodles soak up all the broth when you reheat the next day. If you want the soup for leftovers with more broth, cook the pasta separately and then add it to each bowl as you heat it up!
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
While chili, minestrone, and vegetable soup wouldn't be much without the robust flavor and acidity natural to tomatoes, a quirk of culinary science is that lowering the pH of a dish can prevent the breaking down of beans and other tough veg.
To thicken vegetable soup, try using a thickening agent. We recommend using tomato paste or flour to thicken this recipe. Or you could add in more veggies or chickpeas to "beef" up your soup.
- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
Olive oil and butter – They create the soup's rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter. Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor. Balsamic vinegar – It adds sweetness and tang.
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic. Once I even tried almond milk (too sweet).
Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.
The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.
If you want, they take savory things like garlic,thyme and/or rosemary quite well, just like a steak. I think a smoked salt adds to a “meatier” flavor, and Worcestershire.Soy sauce will bring out the meaty flavor. Also you can use beef or chicken fat and you'll get the flavor without having to actually use the meat.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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