Smoky Beef & Tomato Soup – Chipotle peppers and hearty chunks of lean ground beef are the secret ingredients for this spin on traditional tomato soup. Be ready for a nice kick as this soup is spiced to the edge for ultimate flavor in every bite.
THIS RECIPE IS SPONSORED BY #LAURASLEAN
Temperatures dropping, leaves are falling, I’m unconsciously adding layers to my outfits.
This can only mean one thing. It’s soup season!
And I’m getting festive because the whole month of October I’ll be SOUPING-IT-UP to kick the season off right. My first plan of attack – this smoky beef, and tomato soup.
Baby, let me prep you by saying this is not your grandma’s tomato soup. It’s bold and hearty and warms your soul to the core thanks to the addition of smoky chipotles in adobo.
There’s another very important element to this soup and all I have to say is WHERE’S THE BEEF? (You do remember the granny chanting this in that old commercial, right, or am I aging myself?)
Well, look no further because all the beef is right here in this soup. For this recipe, I stocked up Laura’s Lean Ground Beef at Kroger (you can use their store locator to find a retailer nearest you). This brand is the best because it’s 100% grass-fed beef with no hormones or antibiotics added. My forever motto will always be, “start with good ingredients to yield even better results.” It’s not rocket science.
Not to mention this Smoky Beef & Tomato soup recipe is easy peasy, as in, everything cooks in ONE-POT-EASY.
But most importantly it is DELICIOUS. With each slurp, the spiciness and smokiness hits your palate from the tomato-rich broth packed with onion, garlic, dried herbs, and fire-roasted tomatoes. But the additional swirl of crema with cheese and croutons on top help to cool things off just in time.
Drop all the ingredients in a heavy pot (blend smooth if that’s your thing) and just like that you’ll be SOUPING-IT-UP with me all fall.
I think some buttery chunks of avocado would go well on top of this soup too but I didn’t get a chance to add any. I need someone to try that out for me and report back.
Thank you to Carusele & Laura’s Lean for sponsoring this post!
LINKS IN THIS POST ARE AMAZON AFFILIATE LINKS TO PRODUCTS I LOVE.
What pairs with beef and tomato soup?
The most common pairings with soup are a grilled cheese sandwich or a piece of warm crusty baguette. It also pairs with a melody of roasted veggies (peppers, zucchini, & squash) or a crisp side salad of choice.
Can other grounded meats or meat substitutes be used?
Ground chicken, turkey, or pork would suffice. Vegetarian or vegan ground meat substitutes such as lentils, walnuts, mushrooms, or a plant-based alternative can also be used. However, if you choose to substitute lean beef with an alternative, your favorite profile will be slightly different from the original recipe.
What is chipotle in adobo sauce?
Adobo sauce is a Mexican sauce made with tomato puree, chili powder, vinegar, sugar, garlic, and herbs used initially to marinate and preserve meat. Chipotle chiles/peppers are ripe jalapenos that have been dried and smoked. Combined, chipotle in adobo sauce is packed with a great balance of flavor and heat. Tantalize your taste buds with smokey, spicy, sweet, and tangy notes.
Is the soup spicy? (What can be done to reduce the heat)
This soup does bring on the heat! If you are not a spice lover, simply substitute 3 oz. of the called for 7 oz. of chipotle in adobo sauce with tomato puree and use less chopped chipotle.
Can you freeze Smoky Beef & Tomato soup?
Allow the soup to cool completely, then transfer to a freezer bag or freezer-safe container. Leave room for expansion as it freezes. I recommend using freezer bags as it’s the best way to avoid freezer burn. Using quart size freezer bags is a great way to separate the soup into smaller or single-serving portions. When stored properly, it can be kept frozen for about two to three months. The night before planning to serve, thaw overnight in the refrigerator.
More Delicious Soup Recipes
- Grandma’s Old Fashioned Vegetable Beef Soup
- Green Chicken Tortilla Soup
- Vegan Curry Butternut Squash Soup
- Creamy Pea & Mint Soup
- 1½ lbs ground beef I used Laura’s Lean
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ tablespoons oil grape seed
- ½ large onion chopped
- 6 cloves garlic minced
- 7 oz chipotles in adobo (4-6) chipotles chopped
- 2 tablespoons adobo sauce reserved from chipotles
- 1 teaspoon dried oregano
- 3 teaspoons salt
- 1 teaspoon black pepper
- 6 cups 2 29 oz cans fire roasted tomatoes
- ¼ cup cilantro chopped + garnish
- 32 oz beef stock
- ¼ cup Worcestershire sauce
- crema garnish
- Queso fresco crumbled
- Croutons homemade recipe
- In a large pot or dutch oven over medium-high heat add the beef, garlic powder & onion powder and brown cook for 5 minutes. Remove beef from pot and set aside.
- In the same pot over medium heat add oil. Once hot, add onion and 1 teaspoon of salt and stir occasionally. Cook for 5 minutes or until onions begin to turn translucent.
- Add in the minced garlic, chipotle's peppers in adobo sauce, oregano and remaining salt and pepper. Mix together and let sauté for 1 minute. Add in the fire-roasted tomatoes, cilantro, beef stock, Worcestershire sauce and mix well.
- Optional step. If you want a super smooth finish to your soup, remove from heat and let cool a bit. Use an immersion blender or blender and blend soup to your desired consistency.
- Add soup and beef back to the pot. And let simmer for 30 minutes to reduce.
- Serve warm with your choice of toppings.
When using a blending with warm liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently. Be careful and be sure the let soup cool before blending.
*Nutrition information is a rough estimate.
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