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5.0 from 6 votes

Beef Stroganoff Soup

This easy Beef Stroganoff Soup is a hearty, creamy, and comforting soup that can all be made in one pot. Perfect for a weeknight meal or special weekend dinner. 

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
2 hrs 5 mins
Servings: 6 -8
Calories: 429 kcal
Course: Soup
Cuisine: American

Ingredients

  • 6 cups beef broth
  • 1/2 x 20g packet dried mushrooms
  • 1½ lb beef of choice
  • 2 tbsp extra virgin olive oil
  • 2 sweet onions thinly sliced
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 3 garlic cloves finely chopped
  • 1 lb button mushrooms cleaned and halved
  • 5 oz mini pasta I used fusilli, or sub whole wheat or lentil pasta
  • 1/2 cup cream cheese sub with light cream cheese
  • Roughly chopped fresh chives to serve

Instructions

    Cup of Yum
  1. In a heavy soup pot over medium heat, bring beef stock and 3 cups of water to a boil. Add dried mushrooms and bring to a boil, boil for 10 minutes on low. Set aside in a large tempered glass jug and cover to keep warm.
  2. Meanwhile, chop the beef into chunks. Quarter the mushrooms and dice the onion. Finely chop the garlic cloves and set aside.
  3. Heat the same soup pot again over medium-high heat. Add 1 tablespoon of oil and heat until shimmering. Add beef and cook until golden brown on all sides, about 6-8 minutes. Once done, remove to a plate, cover, and set aside.
  4. Using the same pot, add 2 tablespoons of oil and heat again until hot. Add garlic and sauté until fragrant. Stir in onion, fresh thyme, and bay leaf. Cook until onion is slightly golden.
  5. Pour the warm mushroom stock into the pot. Stir in browned beef and mushrooms, then reduce the heat to low.
  6. Cover and let cook for 1 hour 30 minutes or until beef is cooked through and super tender.
  7. Once the beef is done, add the pasta to the soup; continue cooking for about 10 minutes more until pasta is done.
  8. Stir in cream cheese, mix until well combined.
  9. Garnish the soup with fresh chives and serve hot.

Notes

  • Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or on the stove. 
  • ool the soup completely and then freeze for up to 3 months. If you plan on freezing it, leave the noodles out and boil them separately when you serve it. 
  • Beef: You can use any beef of choice, including stew meat, sirloin, steak tips, beef tenderloin, or ribeye.
  • Sweet onions: You can also substitute with yellow onions, but make sure to cook them until very soft to bring out the sweet flavor.
  • Fresh thyme: Substituting with dried thyme will not add very much flavor, so use fresh if possible.
  • Mini pasta: You can use fusilli, penne, rigatoni, Gemelli, or any other small pasta.
  • For tender beef, allow the soup to simmer until the beef easily falls apart when pulled with a fork.
  • Storage: Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or on the stove. 
  • Freezing: Cool the soup completely and then freeze for up to 3 months. If you plan on freezing it, leave the noodles out and boil them separately when you serve it. 
  • Can be made using your instant pot or slow cooker 

Nutrition Information

Calories 429kcal (21%) Carbohydrates 31g (10%) Protein 36g (72%) Fat 18g (28%) Saturated Fat 7g (35%) Cholesterol 91mg (30%) Sodium 1032mg (43%) Potassium 998mg (29%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 278IU (6%) Vitamin C 8mg (9%) Calcium 89mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 31g 10%
Protein 36g 72%
Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 91mg 30%
Sodium 1032mg 43%
Potassium 998mg 21%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 278IU 6%
Vitamin C 8mg 9%
Calcium 89mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.