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.
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. 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 its 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 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 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.
- 1 1/2 lbs ground beef I used Laura's Lean
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 ½ tablespoons oil grape seed
- 1/2 large onion chopped
- 6 garlic cloves minced
- 1 7oz can chipotles in adobo, (4-6) chipotles chopped
- 2 tablespoons of adobo sauce reserved from chipotles
- 1 teaspoon dried oregano
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 29 oz cans fire roasted tomatoes
- 1/4 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, red wine 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.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.