30-Minute Creamy Beef Soup
30-minute creamy beef soup is comforting and perfect for those nights when you need something fast. The one-pot meal is hearty and made with pantry ingredients such as broth, cream cheese, cream-style corn, and beef for a creamy and flavorful combination.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 20 minutes | 5-6 | Beginner + |
Step-By-Step Instructions
Add the butter to a large pan along with the onions. Cook until they are translucent. Then, add the red bell pepper and cook for a couple of minutes.
Next, add the ground beef and cook until brown. Drain the grease, add the cream cheese, and mix it in. Pour the cream corn in and mix.
Finally, pour the beef broth and milk into the pan, mix, and cook until hot.
Storage And Reheating
To store the soup, let it come to room temperature, transfer it to an airtight container, and refrigerate for up to a week. To freeze, follow the same process, add the soup to freezer containers, and store in the freezer for up to three months.
To reheat from frozen, thaw overnight in the fridge, then warm the soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the mixture is too thick. If refrigerated, add it to a pan on the stovetop and follow the same steps until hot.
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- Just like the one grandma used to make, this homemade slow cooker chicken noodle soup is simple, soothing, and made with love.
30-Minute Creamy Beef Soup
Ingredients
- 2 Tablespoons butter
- ½ onion chopped
- 1 red bell pepper chopped
- 2 pounds ground beef
- 8 ounces cream cheese cubed
- 14.75 ounce can of cream style corn
- 2 cups beef broth
- 1 cup milk I used 2%
- salt and black pepper to taste
Instructions
- Add the butter to a large saucepan or pot on medium heat.
- Next, add the onions and cook for a couple of minutes. Add the red bell peppers and cook for a couple more minutes.
- Add the ground beef and cook until brown. Drain the grease.
- Then, add the cream cheese and stir until combined. Pour the can of cream-style corn in and mix.
- Pour in the broth and milk and continue to cook until the soup is hot.
Hi Julie,
your 32 degrees is our daytime high and our nights are in the low teens. we live on the bottom east side of Oregon near a town called Beatty. it’s not really a town because all we have is a post office and a mom and pop store. We have had days and weeks that are in negative 20’s.
I make a soup similar to yours. mine just has more veggies. I’m gonna try yours and see how it tastes. I’m sure it will be good as you cook they way my mom and grandmas did. Down to earth good simple cooking.
Thank you for all the delicious recipes.
Hi Christine,
Wow, that is COLD! I bet it’s beautiful up there!
Let me know how you like the soup. We love it here. You can definitely add more veggies if you’d like to. I sometimes use Rotel instead of adding a bunch of things.
Thank you so much for the sweet words!