Hearty Ground Beef Soup with Smoky Fire-Roasted Tomatoes

Some of my fondest childhood memories are tied to the smell of my grandmother’s kitchen on a chilly afternoon. She had this big, worn stockpot that was perpetually simmering with something wonderful. One of her go-to recipes was a simple vegetable and ground beef soup. It was hearty, it was warm, and it was made with love. It was also, if I’m being honest, a little bit plain.

For years, I made her version, feeling that comforting connection to her every time. But as a cook, I’m always looking for that little something extra, a twist that takes a good recipe and makes it truly special. I tinkered with herbs, tried different broths, but nothing quite hit the mark. Then one day, while grabbing canned tomatoes at the store, I spotted a can of fire-roasted diced tomatoes right next to the regular ones. A little lightbulb went off.

That night, I made the soup using those fire-roasted tomatoes instead. The difference was incredible. The subtle smokiness and deepened sweetness from the tomatoes transformed the entire pot. It was still my grandmother’s comforting soup, but it had a new layer of flavor that was richer and more complex. This Ground Beef and Fire-Roasted Tomato Soup is now my signature version, a little nod to tradition with a spark of modern flavor that I just know she would have loved.

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Why This Ground Beef Soup Recipe Works

There is something universally comforting about a bowl of ground beef soup. It’s a classic for a reason. This type of soup has been a staple in home kitchens for generations because it’s economical, easy to make in one pot, and packs a ton of satisfying flavor and nutrition into every single spoonful. It’s the kind of meal that feels like a warm hug, perfect for a rainy day, a busy weeknight, or when you just need a little taste of home.

The traditional recipe is built on a simple foundation of browned beef, aromatic vegetables like onions, carrots, and celery, and a straightforward tomato and beef broth base. It’s wholesome and delicious in its own right. But I’ve always felt it could be even better. My goal wasn’t to reinvent the wheel, but to give it a slightly better spin.

This version stands out because of one key ingredient swap: using fire-roasted diced tomatoes instead of standard ones. This simple change is a complete game changer. Fire-roasting the tomatoes over an open flame before they are diced and canned gives them a beautiful, subtle smokiness and a deeper, sweeter flavor profile. This adds an incredible depth to the broth that you just don’t get from regular tomatoes. It elevates the entire soup from a simple classic to something with a more complex, rustic, and robust character. The addition of smoked paprika doubles down on that smoky note, making the broth truly unforgettable.

Ingredients for Ground Beef Soup

The beauty of this recipe is its reliance on simple, wholesome ingredients you probably already have in your pantry and refrigerator. It’s all about letting those classic flavors shine, with a couple of special touches to make it pop. Here is exactly what you’ll need to bring this incredible soup to life.

• 1 tbsp olive oil: Just a little to get things started and help brown the beef and vegetables.
• 1 lb lean ground beef: I prefer using lean ground beef (90/10 or 93/7) because it provides all the rich flavor without creating too much excess grease to drain off.
• 1 large yellow onion, chopped: The foundational aromatic that adds a sweet, savory base to the soup.
• 2 carrots, peeled and sliced: For a touch of sweetness and beautiful color.
• 2 celery stalks, sliced: Adds a fresh, slightly peppery note that balances the other flavors.
• 3 cloves garlic, minced: No soup is complete without it! Use fresh cloves for the best, most pungent flavor.
• 1 (28 oz) can fire-roasted diced tomatoes, undrained: This is the star of the show! Do not drain the can, as the juices are packed with that smoky, delicious flavor that defines this recipe. This single ingredient elevates the entire dish.
• 6 cups beef broth: A quality beef broth makes a huge difference. Choose a low-sodium version if you want more control over the final saltiness of the soup.
• 1 ½ lbs Russet potatoes, peeled and diced into ½-inch cubes: Russets are perfect here because they become wonderfully tender while still holding their shape.
• 1 tsp dried oregano: Adds a classic, earthy, and slightly peppery flavor.
• ½ tsp dried basil: For a hint of sweet, aromatic warmth.
• ½ tsp smoked paprika: This is my other secret weapon. It beautifully complements the fire-roasted tomatoes and adds another layer of smoky depth.
• Salt and freshly ground black pepper to taste: Essential for bringing all the flavors together.
• 1 cup frozen corn: Added at the end for a pop of sweetness and texture.
• 1 cup frozen green beans: Like the corn, these are stirred in near the end to keep them crisp-tender.
• 2 tbsp fresh parsley, chopped: For a final burst of fresh, bright flavor that wakes everything up.

Using high-quality fire-roasted tomatoes and a good beef broth will make the biggest impact on the final taste. These ingredients form the soul of the soup, so it’s worth seeking out brands you trust for the richest, most satisfying result.

Step-by-Step Instructions For Making Ground Beef Soup

This is a true one-pot wonder, which is another reason I love it so much. Everything comes together right in your Dutch oven or favorite large soup pot, making both the cooking and the cleanup an absolute breeze. Just follow these simple steps for a perfect pot of soup every time.

Step 1: Brown the Beef

Start by heating your olive oil in a large pot or Dutch oven over medium-high heat. A heavy-bottomed pot like a Dutch oven is fantastic for this because it distributes heat so evenly. Once the oil is shimmering, add the lean ground beef. Use a wooden spoon or a spatula to break it apart as it cooks. You’re looking for it to be nicely browned all over. Once it’s cooked through, carefully tilt the pot and spoon out any excess grease. This keeps your soup from feeling heavy or oily.

Step 2: Sauté the Vegetables

Now, add your chopped onion, sliced carrots, and sliced celery directly into the pot with the browned beef. This trio is called a mirepoix, and it’s the flavor base for so many wonderful dishes. Stir everything together and let the vegetables cook for about 5 to 7 minutes. You want them to soften and for the onions to become translucent. Don’t rush this step, as it coaxes out their natural sweetness.

Step 3: Add the Garlic

Stir in your minced garlic. This is a quick step, so stay close to the pot. You only need to cook the garlic for about one minute, just until you can smell its wonderful, fragrant aroma. Cooking it for too long can make it bitter, so as soon as it smells amazing, you’re ready to move on.

Step 4: Build the Broth and Simmer

This is where the magic really starts. Pour the entire can of fire-roasted diced tomatoes, juices and all, into the pot. Follow that with the beef broth. Then add your diced potatoes and the seasonings: dried oregano, dried basil, and that all-important smoked paprika. Give it a good stir to combine everything and season generously with salt and freshly ground black pepper.

Step 5: Let It Simmer

Bring the soup up to a boil, then immediately reduce the heat to low. You want a gentle, steady simmer, not a rolling boil. Place the lid on your pot and let it simmer for 20 to 25 minutes. This gives the potatoes plenty of time to become perfectly tender and allows all those wonderful flavors to meld together into a rich, cohesive broth.

Step 6: Add Final Vegetables

Once the potatoes are tender when pierced with a fork, it’s time to add the frozen vegetables. Stir in the frozen corn and frozen green beans. Let them cook for another 5 to 10 minutes. This is just long enough to heat them through while ensuring they stay vibrant and have a pleasant, crisp-tender bite.

Step 7: Finish and Serve

Finally, remove the pot from the heat and stir in the chopped fresh parsley. The heat from the soup will release its oils and brighten up the entire dish. Before you ladle it into bowls, give it one last taste. This is your chance to adjust the seasoning. It might need another pinch of salt or a bit more pepper to be absolutely perfect.

How To Serve Ground Beef Soup

Serving this ground beef soup is just as enjoyable as making it. While it’s absolutely delicious all on its own, a few simple additions can make the meal feel even more special and satisfying. The best part is that you can customize each bowl to suit everyone’s personal taste, which is a big win in my house.

My family’s favorite way to enjoy it is straight up, served piping hot in a cozy bowl with a side of buttery crackers for crumbling on top. There’s a simple, nostalgic pleasure in that classic combination. But when we want to dress it up a bit, we set up a little toppings bar on the counter. It turns dinner into a fun, interactive experience.

Here are a few of our favorite ways to serve this hearty soup:

• With Crusty Bread: There is nothing better than a thick slice of warm, crusty bread for dipping. A good sourdough, French baguette, or even some homemade cornbread is perfect for sopping up every last drop of that smoky, savory broth.
• A Dollop of Dairy: A spoonful of sour cream or full-fat Greek yogurt on top adds a wonderful creamy tang that cuts through the richness of the beef broth. It melts into the soup, making it even more luscious.
• A Sprinkle of Cheese: You can never go wrong with cheese! A generous sprinkle of sharp cheddar, Monterey Jack, or even some grated Parmesan cheese on top adds a salty, savory finish that is simply irresistible.
• Extra Fresh Herbs: While the soup has fresh parsley in it, adding a little more on top right before serving, or even some fresh chives, can add an extra layer of brightness and color to each bowl.

No matter how you choose to serve it, this ground beef soup is a complete meal in a bowl. It’s packed with protein, vegetables, and potatoes, making it a well-rounded and deeply comforting dish that’s perfect for any occasion.

How To Store & Reuse Ground Beef Soup Leftovers

One of the best things about making a big pot of soup is that the leftovers are often even better the next day. As the soup sits, the flavors have more time to meld and deepen, resulting in an even richer and more delicious meal. Storing and reheating this ground beef soup is incredibly simple, making it a perfect recipe for meal prep or for enjoying over a couple of days.

Once the soup has cooled down completely, you can store it in an airtight container in the refrigerator. Proper cooling is important, so I usually let it sit on the counter for about an hour before transferring it to the fridge. This ensures it cools safely without raising the temperature of your refrigerator too much. The soup will stay fresh and delicious for up to 4 days.

For longer storage, this soup freezes beautifully. Here are my best tips for storing and reusing your leftovers:

• Refrigerating: Ladle the cooled soup into an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it gently in a saucepan over medium-low heat, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave.
• Freezing: Let the soup cool completely. Ladle it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion. It will keep well in the freezer for up to 3 months. The potatoes can soften a bit upon thawing, but the flavor remains fantastic.
• Thawing and Reheating: The best way to thaw the soup is to move it from the freezer to the refrigerator overnight. Then, you can reheat it on the stovetop as described above. If you’re in a hurry, you can also use the defrost setting on your microwave.
• Creative Reuse: While simply reheating a bowl is wonderful, you can also get creative. Try serving the leftover soup over a scoop of fluffy white rice or egg noodles to make it even heartier. You can also thicken it with a cornstarch slurry and use it as a savory gravy over mashed potatoes.

Having a container of this delicious ground beef soup in the freezer is like money in the bank. It’s the perfect solution for those busy nights when you need a wholesome, homemade meal without any of the work.

Substitutions & Variations For Ground Beef Soup

This ground beef soup recipe is a fantastic starting point, but it’s also wonderfully flexible. It’s easy to adapt based on what you have in your pantry, your dietary needs, or just your personal taste. Don’t be afraid to play around with it and make it your own. That’s the fun of cooking, after all! Over the years, I’ve tried several fun variations that have all turned out delicious.

The core of this recipe, the fire-roasted tomatoes and smoked paprika, provides a robust flavor base that pairs well with many different ingredients. Whether you want to swap out the protein, add more vegetables, or dial up the heat, there are plenty of easy ways to customize this dish. It’s a great “clean out the fridge” kind of recipe, perfect for using up leftover vegetables.

Here are some of my favorite substitutions and variations to inspire you:

• Protein Swaps: If you’re not in the mood for beef, this soup is just as delicious with ground turkey, ground chicken, or even ground sausage for a spicier kick. For a vegetarian version, you could use a plant-based ground “meat” or add a can of lentils or chickpeas for protein.
• Vegetable Add-Ins: Feel free to add other vegetables. Sliced mushrooms, diced bell peppers, or chopped zucchini are all wonderful additions. Just sauté them along with the onions, carrots, and celery. A handful of fresh spinach or kale stirred in at the end is a great way to add extra greens.
• Make It Spicy: If you like a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper along with the other dried herbs. You could also add a finely diced jalapeño when you sauté the other vegetables for a fresh, vibrant heat.
• Add Grains or Pasta: To make the soup even heartier, consider adding about a half-cup of barley, farro, or small pasta like ditalini or elbow macaroni. If using grains, add them with the broth and let them simmer with the potatoes. For pasta, add it in the last 10-12 minutes of cooking so it doesn’t get mushy.
• Herb Variations: Change up the flavor profile by using different herbs. A bit of dried thyme or a bay leaf added with the broth would be lovely. For a fresh finish, you could swap the parsley for fresh dill or cilantro.

No matter what changes you make, the fundamental character of this comforting soup will shine through. Think of this recipe as a template for a delicious, satisfying meal that you can tailor perfectly to your family’s liking.

5 FAQs About Ground Beef Soup

Here are some straightforward answers to the most common questions I receive about this ground beef soup recipe.

Can I make this Ground Beef Soup in a slow cooker?

Absolutely! This recipe adapts wonderfully to the slow cooker, making it a fantastic “set it and forget it” meal. To convert it, you’ll want to do a little bit of prep on the stovetop first for the best flavor. Start by browning the ground beef with the onions, carrots, and celery in a skillet as directed in the first couple of steps. Don’t forget to stir in the garlic for the last minute of cooking. This step is crucial because browning the meat and aromatics develops a deep, rich flavor that you just can’t achieve by putting raw ingredients into the slow cooker.

Once that’s done, drain any excess grease and transfer the beef and vegetable mixture to the bowl of your slow cooker. Add the fire-roasted tomatoes, beef broth, potatoes, and all the dried seasonings. Give it a good stir, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender. About 20 minutes before you’re ready to serve, stir in the frozen corn and green beans and the fresh parsley. This ensures the frozen veggies stay crisp-tender and the parsley remains bright and fresh.

How can I thicken my Ground Beef Soup?

This soup is designed to have a brothy consistency, but if you prefer a thicker, more stew-like texture, there are a couple of easy ways to achieve that. My favorite method is to use the potatoes themselves as a natural thickener. You can simply take an immersion blender and pulse it directly in the pot a few times. This will break down some of the potatoes and vegetables, releasing their starches and thickening the broth beautifully without changing the flavor. If you don’t have an immersion blender, you can ladle out a cup or two of the soup, blend it in a regular blender until smooth, and then stir it back into the pot.

Another common method is to use a cornstarch slurry. In a small bowl, whisk together one tablespoon of cornstarch with two tablespoons of cold water until it’s completely smooth. While the soup is simmering, slowly pour the slurry into the pot, stirring constantly. Let the soup simmer for another few minutes, and you’ll see it thicken up nicely. You can also achieve a similar result using a flour-based slurry, often called a “beurre manié,” which is equal parts softened butter and flour kneaded into a paste and then whisked into the simmering soup.

Can I use fresh tomatoes instead of canned fire-roasted tomatoes in this Ground Beef Soup?

You certainly can use fresh tomatoes, but it will change the signature flavor of this particular recipe quite a bit. The fire-roasted tomatoes are what give this soup its unique smoky depth and subtle sweetness. If you want to use fresh tomatoes, you would need about 2 pounds of ripe Roma tomatoes. To get a similar flavor, you could try roasting them yourself. Halve the tomatoes, toss them with a little olive oil, and roast them in the oven at 400°F or on a grill until they are softened and slightly charred around the edges. Then, you can chop them up and add them to the soup.

If you’re in a pinch and just have regular canned diced tomatoes, they will work as a substitute. The soup will still be delicious, but it will taste more like a traditional vegetable beef soup. If you use regular diced tomatoes, I highly recommend keeping the smoked paprika in the recipe, and you might even consider increasing it slightly to ¾ teaspoon to help replicate some of that smoky flavor that would otherwise be missing.

What makes this Ground Beef Soup recipe different from a regular vegetable beef soup?

While this recipe shares a similar foundation with classic vegetable beef soup, the key difference lies in the specific flavor profile we build. Traditional versions often use a simple base of regular diced tomatoes or tomato sauce, which results in a bright, straightforward tomato flavor. This recipe is intentionally designed to be deeper, smokier, and more complex, which is achieved through two key ingredients: the fire-roasted diced tomatoes and the smoked paprika.

The fire-roasting process fundamentally changes the character of the tomatoes, lending them a rustic char and sweetness that permeates the entire broth. The smoked paprika then enhances and complements that smokiness, creating a layered, savory flavor that is much more robust than its traditional counterpart. It moves the soup from a simple, comforting meal to something that feels a bit more special and gourmet, all while using simple, accessible ingredients. It’s a subtle twist, but one that makes a significant and delicious impact on the final dish.

Is Ground Beef Soup healthy?

Yes, this ground beef soup can absolutely be a healthy and well-balanced meal. It’s packed with a great variety of vegetables, including carrots, celery, onions, tomatoes, corn, and green beans, which provide essential vitamins, minerals, and fiber. The potatoes offer healthy complex carbohydrates for energy, and the ground beef provides a substantial amount of protein, which is important for keeping you full and satisfied. It’s a true one-pot meal that covers all your nutritional bases.

To make it as healthy as possible, I recommend using lean ground beef, such as 93/7, to reduce the overall saturated fat content. It’s also important to drain any excess grease from the beef after browning. Choosing a low-sodium beef broth allows you to control the amount of salt in the dish, which is always a healthier option. When served on its own without excessive high-fat toppings like cheese and sour cream, a bowl of this soup is a wonderfully nourishing and wholesome choice for lunch or dinner.

Try These Recipes Next

If you loved the hearty, comforting nature of this soup, I have a few other recipes I think you’ll really enjoy.

• Easy Taco Soup Recipe: All the delicious flavors of a taco in a warm, satisfying soup bowl. It’s a family favorite that’s ready in under 30 minutes.
• Beef Chili with Masa Harina: This chili has a secret ingredient that gives it an incredible texture and authentic, rich flavor. It’s the perfect dish for game day or a cozy night in.
• Easy Beef Stew Recipe: A true classic, this beef stew features fall-apart tender beef and hearty vegetables in a rich, savory gravy. It’s pure comfort food.

I hope you’ll give these a try and that they become new favorites in your kitchen!