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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. 
Course Soup
Cuisine American
Diet Gluten Free
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings 6 -8
Calories 429kcal
Author Rena

Ingredients

  • 6 cups beef broth
  • 1/2 x 20g packet dried mushrooms
  • 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

  • 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.
  • Meanwhile, chop the beef into chunks. Quarter the mushrooms and dice the onion. Finely chop the garlic cloves and set aside.
  • 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.
  • 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.
  • Pour the warm mushroom stock into the pot. Stir in browned beef and mushrooms, then reduce the heat to low.
  • Cover and let cook for 1 hour 30 minutes or until beef is cooked through and super tender.
  • Once the beef is done, add the pasta to the soup; continue cooking for about 10 minutes more until pasta is done.
  • Stir in cream cheese, mix until well combined.
  • Garnish the soup with fresh chives and serve hot.

Notes

  • 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.
  • StorageStore 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

Calories: 429kcal | Carbohydrates: 31g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1032mg | Potassium: 998mg | Fiber: 3g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 4mg