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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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.
