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Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped (60g)
- 2 cloves garlic, minced
- 1.1 lb ground beef (500g)
- 6 small slices of thin cut streaky bacon, smoked or unsmoked, chopped (90g)
- 1 cup tinned chopped tomatoes (240g)
- 1 – 2 tablespoons tomato puree
- 1.5 teaspoons Dijon mustard
- 2 cups beef broth
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ⅓ cup cream cheese (80g)
- 1.5 cups shredded cheddar or Monterey Jack cheese (170g)
- 3 tablespoons chopped parsley
- ⅓ cup heavy cream (80g)
- ¼ cup chopped fresh cherry tomatoes (38g)
Instructions
- Heat olive oil in a Dutch oven or non-stick soup pan and sauté chopped onion and garlic for 2-3 minutes.
- Add ground beef and chopped bacon, cooking for 4-6 minutes until browned.
- Stir in chopped tomatoes, tomato puree, Dijon mustard, beef broth, salt, and pepper; bring to a boil and then simmer for 15 minutes.
- Add cream cheese, 1¼ cups of shredded cheese, and parsley; mix until cheese melts. Stir in heavy cream and adjust seasoning.
- Ladle into bowls and garnish with remaining cheese and cherry tomatoes mixed with parsley.
Notes
Use lean ground beef to minimize excess grease.
Consider adding a dash of hot sauce or Worcestershire sauce for extra flavor.
Ensure cream cheese is softened for easier melting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg