One Hour Cheesy Beef and Broccoli Soup

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broccoli beef soup

What’s Up, Hungry People

Soup season continues here in the Starving Chef’s kitchen. It’s the one dish I can never get enough of. If there’s one kind of soup I especially love, it’s a thick and cheesy one – preferably with a metric ton of broccoli and veggies floating throughout.

This one-pot soup is loaded with hearty flavors of beef and cheddar. But the real stars of this stew are the vegetables.

Load ’em Up!

Fresh veggies are best when it comes to this soup. Here’s what I used in mine:

Fresh Veggies

  • Broccoli florets
  • Broccoli slaw – for the texture!
  • Bell peppers
  • Roma tomatoes
  • Onions
  • Carrots

Other Veggies You Can Sneak Into This Soup

  • Spinach
  • Parsnips
  • Cauliflower
  • Peas
cheesy beef and broccoli soup recipe from scratch

Where’s the beef?

For my soup, I used 96% lean ground beef. The leaner the beef, the better. Less grease in the soup means that the soup has less of a chance of separating and becoming gritty-like. If you can’t find super lean beef, any regular ground beef will do – just be sure to rinse the browned beef in a colander to get rid of any excess grease.

I also used a beef bouillon base for my beef broth. I love using a beef bouillon because you can really control the depth of savory flavor to the broth. By using a brand like Better Than Bouillion (affiliate link), you can add extra base to boost the beefy flavor.

Plus, beef and broccoli were practically meant to go together – so it’s hard to go wrong with the savory flavor of this soup if you plan to load it up with broccoli.

homemade beef and broccoli soup

Here’s What You Need

  • Ground beef – adds hearty, savory flavor.
  • Butter – for sautéing veggies and adding richness.
  • White onion – provides a sweet and mild onion flavor.
  • Yellow bell pepper – adds color and a slight sweetness.
  • Red onion – gives a sharper onion taste and color contrast.
  • Carrots – add sweetness and texture.
  • Roma tomato – provides moisture and a subtle tang.
  • Broccoli slaw – adds crunch and fiber.
  • Broccoli florets – the main veggie, offering nutrients and texture.
  • Paprika – adds a hint of smokiness.
  • Dry mustard – gives a slight tang and depth of flavor.
  • White wine – used to deglaze the pot and add complexity.
  • Flour – thickens the soup.
  • Beef broth – the base liquid, adds depth.
  • Milk – makes the soup creamy.
  • Shredded cheddar cheese – for a cheesy flavor.
  • Shredded mozzarella cheese – adds a mild, creamy texture.
  • Heavy cream – adds richness and creaminess.
  • Salt & pepper – essential for seasoning.

Let’s Cook

In a large heavy-bottomed pot over high heat, brown the ground beef until it’s no longer pink. Transfer the beef to a colander and rinse off any excess grease. Set the beef aside. Wipe the bottom of the pot clean and return it to medium-high heat.

Sauté the Veggies

Add the butter and melt until frothy. Toss in the white onion and sauté until it starts to become tender, about 5 minutes. Then, add the red onion, yellow bell pepper, and Roma tomato. Sauté until the moisture has been released from the tomato, around 5-10 minutes.

Add More Veggies

Stir in the broccoli slaw and carrots. Keep sautéing until the carrots are tender and the onions begin to brown. Season the mix with paprika, dry mustard, salt, and pepper to taste.

cheddar broccoli soup with beef

Deglaze and Thicken

Deglaze the pot with a splash of white wine. Scrape up any browned bits from the bottom and let the liquid mostly simmer off before sprinkling the flour over the veggies. Stir to coat everything evenly with flour. Return the beef to the pot and stir it all together.

Simmer and Thicken

Pour in the beef broth and milk, then bring the mixture to a rolling simmer. Continue to simmer until the soup starts to thicken, about 5-10 minutes.

Add Cheese and Broccoli

Reduce the heat to medium-low and stir in the shredded cheddar and mozzarella cheeses along with the broccoli florets and heavy cream. Bring the mixture to a bubble, then remove it from the heat. Cool slightly before serving.

Extra Tips for Cheesy Beef and Broccoli Soup

  • Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the milk and cheese.
  • Thickening the Soup: If your soup isn’t thickening enough, mix a tablespoon of flour with a bit of water to make a slurry, then stir it into the soup and simmer until thickened.
  • Broccoli Options: If you prefer your broccoli with a bit of crunch, add it later in the cooking process or steam it separately and stir it in just before serving.
  • Cheese Melting Tip: To prevent the cheese from clumping, add it in small handfuls and stir constantly until it’s fully melted and incorporated.
  • Wine Substitute: If you don’t have white wine on hand, you can use chicken broth or water with a splash of vinegar to deglaze the pot.
broccoli cheddar soup with beef

And there you have it, Hungry People! This cheesy beef and broccoli soup is a warm and hearty meal perfect for chilly evenings. It’s loaded with fresh veggies and savory beef, all brought together with a rich, cheesy broth. The best part? It all comes together in just one pot, making cleanup a breeze. Top it off with some extra sharp cheddar and a sprinkle of parsley for that finishing touch. Happy cooking!

cheesy broccoli soup

One Hour Cheesy Beef and Broccoli Soup

The Starving Chef
A cheesy soup with tender beef, fresh broccoli, and a medley of veggies, perfect for a cozy meal.
No ratings yet
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Soup
Cuisine Quick & Easy, Soup
Servings 4

Ingredients
  

  • 16 oz ground beef browned & drained
  • 2 tablespoons butter
  • ½ white onion chopped
  • 1 yellow bell pepper chopped
  • ½ red onion chopped
  • 1 cup carrots chopped
  • 1 roma tomato chopped
  • 1 ½ cup broccoli slaw
  • 1 ½ cup broccoli florets
  • ¼ teaspoon paprika
  • ¼ teaspoon dry mustard
  • 2 tablespoons white wine
  • 2 tablespoons flour
  • 2 cups beef broth
  • 2 cups milk
  • 1 cup shredded cheddar cheese + more for topping
  • ½ cup mozzarella cheese shredded
  • ¼ cup heavy cream
  • salt & pepper to taste

Instructions
 

  • In a large heavy-bottomed pot over high heat, brown the beef until no longer pink. Transfer the beef to a colander and rinse off any excess grease. Set aside the beef. Wipe the bottom of the pot clean and return it to medium-high heat.
  • Add the butter and melt until frothy. Then add the white onion and sauté until starting to become tender, about 5 minutes. Add the red onion, yellow bell pepper, and Roma tomato. Sauté until the moisture has been released from the tomato, about 5-10 minutes.
  • Stir in the broccoli slaw and carrots. Continue to sauté until the carrots are tender and the onions are beginning to brown. Season with paprika, dry mustard, salt, and pepper to taste.
  • Deglaze the pot with a splash of white wine. Scrape up any browned bits on the bottom and let the liquid mostly simmer off before sprinkling the flour over the veggies. Stir the flour in so that everything is coated evenly. Return the beef to the pot and stir.
  • Pour in the beef broth and milk, then bring to a rolling simmer. Continue to simmer until the soup begins to thicken, about 5-10 minutes.
  • Reduce the heat to medium-low and stir in the shredded cheeses and broccoli florets along with the heavy cream. Bring to a bubble, then remove from the heat. Cool slightly before serving. Enjoy!
Keyword broccoli, cheese, ground beef, soup
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