Description
Experience a cozy delight with this rich and creamy soup, bursting with savory flavors, all served in a warm, crispy bread bowl.
Ingredients
Scale
- 1.5 lbs beef chuck roast, cut into bite-sized pieces
- 1 medium yellow onion, sliced
- 1 green bell pepper, sliced (or substitute with red/yellow)
- 3 cloves garlic, minced
- 8 oz cream cheese
- 4 cups low-sodium beef broth
- 1.5 cups shredded sharp cheddar cheese
- 4 sourdough bread rounds
Instructions
- 1. Sear the Beef: Heat oil in a large pot over medium-high heat. Add beef and brown on all sides for about 5 minutes.
- 2. Sauté Your Veggies: Remove beef from pot. Add onions and bell peppers; sauté until soft and caramelized, about 5 minutes.
- 3. Add Flavor: Stir in minced garlic and cook for another minute. Return seared beef to the pot along with cream cheese and beef broth; mix until combined.
- 4. Simmer Away: Bring to a simmer, reduce heat to low, cover, and let bubble for about an hour.
- 5. Final Touches: Stir in shredded cheddar cheese until melted; season with salt and pepper to taste.
- 6. Prepare Your Bowls: Preheat oven to 375°F (190°C). Hollow out sourdough rounds carefully. Fill each hollowed bread bowl with soup just before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl filled with soup (approx. 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg