There’s something deeply comforting about a bowl of tomato soup—but when it’s made with rich, savory beef stock, it takes on a whole new level of flavor.
This beef stock tomato soup blends the tangy brightness of ripe tomatoes with the deep, robust essence of slow-simmered beef broth, creating a hearty, satisfying bowl that feels both rustic and refined.
Whether you’re chasing away the chill of a winter evening or just craving something soulful and nourishing, this soup delivers bold flavor with every spoonful.
It’s a simple yet elevated twist on a classic, and it’s one of my favorite ways to enjoy the best of both worlds—bright acidity and deep umami.
Is Beef Stock Good For Soup?
Yes, beef stock is great for soup. I use it when I want a rich, deep flavor. It works well in hearty soups like vegetable beef or French onion.
I also like it for stews and chili. It gives the soup a bold, savory base. I always make sure to choose a low-sodium version if I’m adding salt later.
How To Make Beef Stock Tomato Soup?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main or Starter
Cuisine: Western Comfort Food
Yield: 4 servings
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Blender or immersion blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 can (28 oz) crushed tomatoes
- 4 cups beef stock (preferably homemade or low-sodium)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add Tomato Paste And Herbs
Stir in the tomato paste, oregano, thyme, and bay leaf. Cook for 2-3 minutes, allowing the tomato paste to caramelize slightly, enhancing its flavor.
3. Incorporate Tomatoes And Beef Stock
Pour in the crushed tomatoes and beef stock. Stir to combine all ingredients thoroughly. Bring the mixture to a gentle boil.
4. Simmer The Soup
Reduce the heat to low and let the soup simmer uncovered for 30 minutes. This allows the flavors to meld together beautifully.
5. Blend For Desired Consistency (Optional)
For a smoother texture, use an immersion blender to purée the soup directly in the pot until it reaches your preferred consistency. Alternatively, carefully transfer the soup in batches to a countertop blender.
6. Season And Serve
Taste the soup and adjust the seasoning with salt, pepper, and sugar if needed. Ladle into bowls and garnish with fresh basil or parsley if desired.
Nutrition Facts Of Beef Stock Tomato Soup
- Calories: 180
- Protein: 6 g
- Fat: 8 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 600 mg
Serving Suggestions Of Beef Stock Tomato Soup
Crusty Bread: A slice of toasted sourdough or baguette for dipping.
Grilled Cheese Sandwich: The classic companion to tomato soup.
Salad: A light green salad with a tangy vinaigrette to balance the soup’s richness.
Tips And Variations Of Beef Stock Tomato Soup
Add Pasta Or Rice: For a heartier meal, add cooked pasta or rice to the soup.
Spice It Up: Incorporate a pinch of red pepper flakes for a subtle heat.
Creamy Version: Stir in a splash of heavy cream or coconut milk for a creamy texture.
Vegetable Boost: Add chopped spinach or kale during the last 10 minutes of cooking for added nutrients.
Health Benefits Of Beef Stock Tomato Soup
Rich In Lycopene: Tomatoes are a great source of lycopene, an antioxidant linked to various health benefits.
High In Protein: Beef stock provides protein essential for muscle repair and growth.
Low In Calories: A serving of this soup is relatively low in calories, making it a good option for those watching their intake.
Note
For the best flavor, use homemade beef stock. If using store-bought, opt for a low-sodium version to control the saltiness of the soup. Adjust the seasoning accordingly.
Conclusion
This beef stock tomato soup is a delightful blend of rich and tangy flavors, perfect for any season. It’s simple to prepare and can be customized to suit your taste preferences.
Whether you’re looking for a comforting meal on a chilly evening or a light lunch option, this soup is sure to satisfy.
Beef Stock Tomato Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Blender or immersion blender (optional)
Ingredients Â
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 large carrot diced
- 1 celery stalk diced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 can 28 oz crushed tomatoes
- 4 cups beef stock preferably homemade or low-sodium
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish (optional)
InstructionsÂ
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Tomato Paste And Herbs
- Stir in the tomato paste, oregano, thyme, and bay leaf. Cook for 2-3 minutes, allowing the tomato paste to caramelize slightly, enhancing its flavor.
Incorporate Tomatoes And Beef Stock
- Pour in the crushed tomatoes and beef stock. Stir to combine all ingredients thoroughly. Bring the mixture to a gentle boil.
Simmer The Soup
- Reduce the heat to low and let the soup simmer uncovered for 30 minutes. This allows the flavors to meld together beautifully.
Blend For Desired Consistency (Optional)
- For a smoother texture, use an immersion blender to purée the soup directly in the pot until it reaches your preferred consistency. Alternatively, carefully transfer the soup in batches to a countertop blender.
Season And Serve
- Taste the soup and adjust the seasoning with salt, pepper, and sugar if needed. Ladle into bowls and garnish with fresh basil or parsley if desired.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.