Ingredients
Scale
- 1 lb ground beef or cubed stew meat
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Remove excess fat.
- Add chopped onions, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
- Stir in minced garlic, paprika, salt, and pepper. Cook for 1 minute.
- Pour in beef broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- You can substitute ground beef with cooked shredded chicken or vegetarian protein for variation.
- For a thicker soup, add a tablespoon of flour or cornstarch slurry before simmering.
- Top with additional cheese or crushed tortilla chips for added texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg