One Hour Cheesy Beef and Broccoli Soup
A perfect weeknight soup stuffed with vegetables like sweet peppers, broccoli and carrots will leave you satisfied.
Equipment
- beef spatula
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 beef. Wipe the bottom of the pot clean and return to medium high heat.
- Add the butter and melt until frothy. Then add the white onion and saute until starting to become tender, about 5 minutes. Then add the red onion, yellow pepper and roma tomato. Saute until the moisture has been released from the tomato, about 5-10 minutes.
- Stir in the broccoli slaw and carrots. Continue to saute 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!
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