Description
A comforting and hearty soup featuring tender steak, fresh vegetables, and creamy cheese.
Ingredients
Scale
- 1 pound of steak (such as chuck or sirloin), cut into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
- Add the steak pieces to the pot and brown on all sides.
- Stir in the carrots and celery, cooking for a few more minutes.
- Pour in the beef broth and bring to a boil. Reduce heat and let it simmer for about 20-30 minutes, until the steak is tender.
- Stir in the heavy cream and cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Use a good quality beef broth for the best flavor. Let the soup simmer longer if you prefer more tender meat. For a thicker soup, you can add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg