Creamy Ground Beef Tomato Soup

Ingredients

• 454 g (16 oz)lean ground beef
• 150 g (1 cup)diced onion
• 1 tspkosher salt
• 1/2 tspblack pepper
• 1.42 litres (6 cups)chicken broth
• 1 1/2 tspdried basil
• 1/2 tspdried oregano
• 1/2 tspgarlic powder
• 1 pinchdried thyme
• 794 g (1 can, 28 oz)crushed tomatoes
• 2 cans, 227 g (8 oz) eachtomato sauce
• 1 tspbrown sugar
• 170 g (6 oz)elbow macaroni
• 227 g (8 oz)cream cheese
• 1 tbsp (15 ml), optionalbalsamic vinegar
• For topping, to tasteParmesan cheese

Instructions

1. 1

   Brown the beef

   Instant Pot method: Set the cooker to sauté. When it displays HOT, add the beef and break it up. Add the onion and cook until the beef is no longer pink. Drain off excess grease, then stir in the salt and pepper.

2. 2

   Heat the broth

   Pour in the broth and scrape the bottom of the pot to loosen anything stuck there. Let the broth heat while you gather the remaining ingredients.

3. 3

   Add soup ingredients

   Stir in the basil, oregano, garlic powder, thyme, crushed tomatoes, tomato sauce, brown sugar, macaroni and cream cheese.

4. 4

   Pressure cook

   Secure the lid and set the valve to sealing. Choose the soup setting for 1 minute. When cooking ends, leave the pot undisturbed for 5–10 minutes, then move the valve to venting and remove the lid.

5. 5

   Add vinegar

   Stir in the balsamic vinegar, if using.

6. 6

   Serve the soup

   Ladle the soup into bowls and top with Parmesan cheese.

7. 7

   Brown the beef

   Slow cooker method: Heat a pan over medium-high heat. Add the beef and break it up, then add the onion and cook until the beef is no longer pink. Drain off excess grease, stir in the salt and pepper, and transfer the mixture to the slow cooker.

8. 8

   Combine ingredients

   Stir the broth, basil, oregano, garlic powder, thyme, crushed tomatoes, tomato sauce and brown sugar into the slow cooker.

9. 9

   Slow cook soup

   Cover and cook on low for 2 hours. Add the macaroni and cream cheese, then cook on high for 30 minutes. Stir well.

10. 10

    Add vinegar

    Stir in the balsamic vinegar, if using.

11. 11

    Serve the soup

    Ladle the soup into bowls and top with Parmesan cheese.

What is creamy ground beef tomato soup?

This is a hearty tomato-based soup with ground beef and elbow macaroni, made creamy with cream cheese. It draws on familiar American-style tomato soup and pasta-soup flavours rather than one fixed regional tradition.

The combination works because the beef makes the soup savoury and substantial, while crushed tomatoes and tomato sauce provide a smooth, full tomato base. A little brown sugar rounds out the tomatoes, and Parmesan adds a salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 23g protein, 33g carbs, 16g fat.

The macaroni, tomatoes and onion provide most of the carbohydrates, while the beef contributes much of the protein and some of the fat. Cream cheese and Parmesan add further fat, so balance the bowl with a green salad or steamed vegetables.

Building the tomato base

Tomatoes: Crushed tomatoes give the soup body, while tomato sauce makes the base more even and cohesive. Adding both gives it more texture than tomato sauce alone.

Seasoning: Basil, oregano, garlic powder and a pinch of thyme provide an easy dried-herb blend. Brown sugar is included with the tomatoes to balance their acidity.

Why brown the beef first?

Beef and onion: Cooking these together first softens the onion and ensures the beef is no longer pink before it enters the soup. Breaking up the meat as it cooks helps distribute it through the finished bowls.

Excess grease: Draining it before adding the broth keeps the soup from becoming overly oily. Scraping the Instant Pot after pouring in the broth also loosens any browned bits from its base.

Getting the pasta and cream cheese right

Macaroni: The Instant Pot method adds the pasta with the other soup ingredients before pressure cooking. In the slow cooker method, it goes in later, for the final 30 minutes on high.

Cream cheese: It is added with the macaroni in either method. Stir well after cooking, as the cream cheese needs to blend into the tomato broth for a smooth, creamy result.

Choosing a cooking method

Instant Pot: The recipe uses the soup setting for 1 minute, followed by a 5–10-minute rest before venting. Letting the pot sit for that time is part of the stated method.

Slow cooker: This route begins with browning the beef and onion in a pan, then cooks the tomato mixture on low for 2 hours. The macaroni and cream cheese are added for the final 30 minutes on high.

Finishing and serving

Balsamic vinegar: Stir it in at the end if you want the optional tangy finish. Since it is added after cooking, you can leave it out without changing the cooking sequence.

Parmesan: Sprinkle it over each bowl just before serving. The soup is filling on its own, or you can serve it with bread or a simple green salad.

Recipe notes & tips

• Break the beef into small pieces as it browns so it is easier to portion through the soup.
• Drain excess grease after browning the beef and onion.
• Scrape the Instant Pot base after adding the broth to loosen stuck-on bits.
• Let the Instant Pot sit for 5–10 minutes after its cooking cycle before venting.
• Stir the soup thoroughly after cooking so the cream cheese is blended in.
• Add the Parmesan at the table so each bowl can be topped to taste.

Variations

• Add heat: Stir in chilli flakes with the dried herbs for a spicier bowl.
• Use another pasta: Swap elbow macaroni for a similarly sized pasta shape, checking it for tenderness before serving.
• Choose a different cheese: Finish with grated cheddar instead of Parmesan for a sharper topping.
• Skip the vinegar: Leave out the optional balsamic vinegar for a milder finish.
• Add greens: Stir in a handful of spinach near the end of cooking until wilted.

Common mistakes to avoid

• Skipping the browning: Cook the beef until no longer pink before adding the other ingredients.
• Leaving excess grease: Drain the browned beef mixture to avoid an oily soup.
• Forgetting to scrape the pot: Loosen anything stuck to the Instant Pot base after adding the broth.
• Venting too soon: Let the Instant Pot stand for 5–10 minutes after cooking before moving the valve.
• Adding pasta too early in the slow cooker: Follow the method and add it with the cream cheese for the final 30 minutes on high.
• Serving before stirring: Mix well after cooking so the cream cheese is evenly incorporated.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave, stirring well; the pasta may absorb some broth as it sits, so add a little broth when reheating if needed.

Frequently asked questions