Comforting Creamy Beef and Tomato Soup – You know how some days just beg for comfort food? This Comforting Creamy Beef and Tomato Soup is the answer. It’s warm, cozy, and packed with all the good stuff—ground beef, rich tomatoes, and a touch of creaminess that brings it all together. And honestly? You’ll have it ready in under 40 minutes, which is perfect because who’s got the patience to wait longer when you need something comforting?
Let me tell you, the first time I made this soup, it wasn’t planned. I had one of those “what can I throw together with what’s left in the fridge?” moments. You’ve been there, right? Ground beef, a jar of marinara, some cream cheese… not exactly a gourmet lineup, but hey, I rolled with it. The result? My husband couldn’t stop with the “mmm’s,” and my kid? They were so quiet, and if you have kids, you know silence during dinner means they’re actually eating (a miracle in itself!). It became one of those go-to recipes that I now make when we need a little extra comfort—because, let’s be real, we all have those days.
What makes this Comforting Creamy Beef and Tomato Soup truly special?
This soup isn’t just tasty—it’s the kind of meal that makes you feel good. Like, deep down, soul-soothing good. The beef makes it hearty, the tomatoes give it a rich, tangy flavor, and the cream cheese? Well, it just takes everything to another level of creamy goodness. And it’s easy. No fancy ingredients, no hard-to-follow steps—just a warm, satisfying bowl of comfort. What’s better than that?
What You Need To Make This Comforting Creamy Beef and Tomato Soup Recipe?
Ground Beef (or Italian Sausage): You can’t go wrong with ground beef here—it’s classic and hearty. But if you’re feeling adventurous or want a little extra kick, Italian sausage is a fantastic swap. It gives the soup a slightly spicier, more flavorful twist. I like to switch it up depending on what I have on hand or what my family’s in the mood for. Either way, you’ll end up with something delicious.
Marinara Sauce: Grab your favorite jarred marinara sauce for this. It adds a rich, tomatoey base without needing to fuss with making your own. If you’re feeling extra fancy, sure, homemade is great, but honestly? I just grab whatever’s in my pantry, and it never disappoints.
Chicken or Beef Broth: I usually go with chicken broth because it’s what I always seem to have on hand, but beef broth works just as well if you want to deepen the flavor. It’s one of those things that’s totally up to you and what you prefer. Either way, it gives the soup that perfect savory balance.
Cream Cheese: This is the magic ingredient that makes the soup creamy—and I mean really creamy. Just make sure it’s softened before you throw it in so it melts smoothly into the broth. Trust me, it adds this dreamy texture that takes the whole soup to another level. You’ll love how it blends in.
Small Pasta: I usually reach for elbow macaroni or ditalini, but honestly, use whatever small pasta you’ve got lying around. It’s one of those flexible ingredients, and the pasta soaks up all the flavors while giving the soup a little extra heartiness. Plus, who doesn’t love pasta in their soup?
Herbs and Spices: The dried basil and oregano are non-negotiables for me—they give the soup that perfect Italian flair. You can adjust the salt and pepper to taste, and if you’re feeling spicy, throw in some crushed red pepper flakes. A little heat never hurt, right?
Steps To Make Comforting Creamy Beef and Tomato Soup:
Start with the beef: Grab a big soup pot or your trusty Dutch oven and heat it up over medium-high. Toss in the ground beef and diced onion—let them cook together until the beef is no longer pink and the onion gets soft and translucent. Should take about 5-7 minutes. Oh, and don’t forget to stir! When it’s done, toss in the garlic for just one more minute. You’ll smell when it’s ready—it gets all fragrant. Drain off any extra grease at this point.
Add the good stuff: Now, pour in that jar of marinara sauce, the broth, tomato sauce, and toss in the brown sugar, basil, oregano, salt, and pepper. If you’re feeling a little spicy, throw in some crushed red pepper flakes, too. Give everything a good stir, and let it start bubbling.
Time for the pasta: Once the soup starts to simmer, add your pasta. Keep the heat at a low simmer and stir occasionally so the pasta doesn’t stick to the bottom of the pot. Cook it until the pasta is al dente—just follow the timing on the pasta package. You know the drill!
Cream it up: Here’s where the magic happens—remove the pot from the heat and toss in the cream cheese cubes. Now, whisk like you mean it! It’ll take a couple of minutes, but the cream cheese will melt into the soup, turning it all creamy and dreamy.
Serve and enjoy: Ladle that goodness into bowls, and if you’re feeling fancy, sprinkle some fresh herbs or Parmesan on top. Then, dive in! Trust me, everyone will be asking for seconds.
Tip:
Okay, here’s a little trick that takes this soup to the next level: soften your cream cheese before you add it to the soup. Trust me on this. If you toss in cold cream cheese straight from the fridge, it won’t melt as smoothly and you’ll end up with lumps instead of that silky, creamy texture we’re going for. Just leave the cream cheese out on the counter while you’re cooking everything else. By the time you’re ready to whisk it in, it’ll blend perfectly. And if you really want to get that velvety finish, whisk it in small cubes, a few at a time. It gives the soup a rich, luxurious texture that’s seriously irresistible. Oh, and one more thing—don’t skip the optional fresh herbs or Parmesan on top. That little garnish gives each bite an extra burst of flavor that’s totally worth it.
Frequently Asked Questions:
Can I make this soup ahead of time?
Oh, totally! In fact, it’s one of those soups that gets even better the next day. Just store it in an airtight container in the fridge, and it’ll be good for up to three days. When you’re ready to reheat, you might need to add a splash of broth because the pasta will soak up some of the liquid. Just warm it up gently on the stove, and you’re good to go!
Can I freeze this soup?
Yes, but with a little tweak! The pasta can get a bit mushy after freezing, so if you plan to freeze it, I’d leave the pasta out and cook it fresh when you’re ready to eat. Just freeze the soup base (without the pasta) in an airtight container for up to three months. When you’re ready to enjoy, thaw it in the fridge, reheat it, and toss in some freshly cooked pasta. Easy peasy!
What can I serve with this soup?
Honestly, this soup pairs perfectly with a nice, crusty bread—something you can really dunk in that creamy broth. Garlic bread is always a winner. If you’re looking for something lighter, a crisp salad is a nice contrast. And if you’re feeling indulgent, a grilled cheese sandwich would be pure heaven alongside this soup. You’ll want something to soak up all that creamy goodness!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Comforting Creamy Beef and Tomato Soup
Ingredients
- 1 pound ground beef or swap it with Italian sausage if you want a kick
- 1 small yellow onion diced (about 1 c)
- 1 clove garlic minced (about 1 tsp)
- 1 24 oz jar marinara sauce
- 4 c chicken broth or beef broth
- 1 15 oz can tomato sauce
- 1 tsp brown sugar totally optional, but it adds a nice touch
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp kosher salt plus more if you need to adjust the taste
- ¼ tsp ground black pepper
- Crushed red pepper flakes to taste (optional, if you like a little heat)
- 1 c about 3½ - 4 oz uncooked small pasta (think shells, elbow macaroni, ditalini, or even those fun mini wagon wheels)
- 4 oz cream cheese cut into cubes and softened at room temp
- Optional garnish: chopped fresh basil or parsley; freshly grated Parmesan
Instructions
- Grab a big soup pot or Dutch oven and heat it over medium-high. Toss in the ground beef and diced onion, and let them cook together until the beef is browned and the onion turns soft and translucent—this should take about 5-7 minutes. Next, add the minced garlic and stir it around for another minute until it smells amazing. Go ahead and drain off any of that extra grease—no one wants a greasy soup, right?
- Now, stir in your marinara sauce, broth, tomato sauce, brown sugar, basil, oregano, salt, pepper, and a pinch of red pepper flakes if you like a bit of heat. Give it all a good stir, then bring it to a gentle simmer.
- Once it’s simmering, add your pasta. Let it cook until it’s al dente, following the time on the pasta package. Make sure to give it a stir every now and then to keep it from sticking to the bottom of the pot, and adjust the heat as needed to keep that nice gentle simmer going.
- When the pasta’s ready, take the pot off the heat. Drop in the cubes of softened cream cheese and whisk it in until the soup turns all creamy and smooth, which should take about 3-5 minutes.
- Spoon the soup into bowls, and if you’re feeling fancy, sprinkle some fresh herbs or grated Parmesan on top. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
