Ingredients
1 lb (450g) ground beef
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
3 cups beef broth
1 cup heavy cream (or half-and-half for a lighter version)
2 cups shredded cheddar cheese
1 tbsp Worcestershire sauce
1/2 tsp smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Crusty bread or baguette, for dipping
Instructions
Cook the Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Remove any excess fat if needed.
Sauté the Aromatics: Add the chopped onion and garlic to the pot with the beef. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Add Tomatoes and Seasoning: Stir in the diced tomatoes, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for another 2 minutes to blend the flavors.
Add Broth and Simmer: Pour in the beef broth, stirring well. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.
Make it Creamy: Stir in the heavy cream and gradually add the shredded cheddar cheese, stirring until the cheese is melted and the soup is smooth. Taste and adjust seasoning if necessary.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread on the side for dipping.
Enjoy.