It’s one of those recipes where leftovers get better as they rest in the fridge, allowing the flavors to meld. This soup is so wonderfully filling and satiating! In the past, I used to think about soup as unsatisfying. A flimsy first course. If I had soup as my main course, I just “had” to have bread with it, or I wasn’t satisfied. Now I know that when a bowl of soup is rich, hearty and flavorful, there’s really no need for bread. A truly rich soup, much like chili, is a complete meal!
Ingredients
Here’s an overview of the ingredients you’ll need to make this tasty hamburger soup. The exact measurements are listed in the recipe card below. Olive oil: This is my favorite oil to cook with. Butter is another tasty option. Vegetables: I use onion, garlic, carrots, and celery. Kosher salt and black pepper: If using fine salt, or a heavily salted tomato product, you might want to reduce the amount you use. Lean ground beef: I use an 85/15 mixture. A leaner mixture (90/10) should work, but then you’ll need to add more oil or butter to the pan. Dried spices: Oregano, rosemary, red pepper flakes, and a bay leaf. The rosemary is especially good here. It flavors the soup very nicely. Beef broth: Store-bought is fine. I prefer to use salted broth, as I find it more flavorful than a low-sodium broth. Pomi chopped tomatoes: These tomatoes are sweeter and less acidic than American canned tomatoes, and they’re also diced very finely, which is important for the texture of the soup. Grated Parmesan: Make sure you use finely grated cheese, not coarsely shredded. This is an important ingredient - it helps thicken the soup.
Instructions
Making this hamburger soup is delightfully easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Cook the onions, carrots, celery, and ground beef in olive oil. Cook until the beef is no longer raw and the vegetables are tender-crisp. Break the meat up as you cook into small chunks. Add the garlic and spices and cook for one more minute. Stir in the beef broth and tomatoes, bring to a boil, then reduce the heat and simmer the soup for 20 minutes. This is the stage that allows all the wonderful flavors to meld together and it also slightly thickens the soup. The last step is to mix in the parmesan, which works really well at thickening the soup and also flavoring it. It’s messy, though – it will coat your saucepan with a thin sticky film. It’s not difficult to scrub with warm soapy water, but I just want you to be aware of this issue.
Expert tips
Choosing the best tomatoes
I use Pomi chopped tomatoes in this recipe. They are imported from Italy, and they are noticeably sweeter, thicker, and less acidic than American canned diced tomatoes. Another good Italian brand that might be easier to find in regular supermarkets is Cento. I believe that Cento Crushed Tomatoes should work in this recipe, although I haven’t tried that. Alternatively, you could try using one (14 oz) can of American diced tomatoes, undrained, plus one can of tomato sauce or pureed tomatoes.
Adjusting the salt
This recipe relies on two packaged products that can greatly vary - tomatoes and broth. So you should definitely taste the soup before serving and see if you need to adjust anything. I use low-sodium tomatoes (Italian brands are low in sodium) but regular (not reduced-sodium) beef broth. If you use a different combination, you might need to use less or more salt in this recipe. So taste and decide - it’s the only way to get it right.
Frequently asked questions
Variations and substitutions
I love this soup just the way it is and almost always make it the same way. Nonetheless, here are a few ideas for varying the basic recipe:
Use ground turkey or ground chicken instead of ground beef.I’m curious about dried thyme - perhaps ¼ teaspoon in addition to the other spices. Haven’t tried it yet, but I plan to!A teaspoon of paprika adds warmth and another layer of flavor to the soup.
Serving suggestions
If you serve this soup as a main course, you can serve it with any of the following:
Cheese muffinsCheese biscuitsThick slices of almond flour breadCheese crackers
Storing leftovers
Leftovers keep well in the fridge for 3-4 days, in an airtight container. Reheat them gently, covered, in a 50% power microwave, or on low heat on the stovetop. You can also freeze this soup. I like to freeze it in mugs, then reheat them in the microwave when I feel like something warm and comforting.
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