Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1 cup milk or half-and-half
- Optional toppings: cooked bacon, chopped pickles, sour cream, green onions
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon and cook until no longer pink. Drain off any excess grease. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
- Stir in beef broth, diced tomatoes (undrained), ketchup, Worcestershire sauce, mustard, salt, and pepper. Mix well to combine.
- Bring the mixture to a simmer over medium heat, reduce the heat to low, cover, and let it simmer for 15 minutes.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted. Gradually add the milk (or half-and-half) until well combined, stirring gently.
Notes
- Use high-quality cheese for best flavor and melt.
- Don’t boil after adding dairy to prevent curdling.
- Customize toppings like bacon bits or sour cream for personal touch.
- Adjust soup thickness by adding more milk or broth.
- Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg