Wonderful, comforting Steak & Cheese Soup made with tender beef, onions, peppers, mushrooms and cheese!
This soup is so tasty, you’ll forget about bread, crackers, dinner or anything else you might think about serving with or after it. This is one simple but scrumptious soup. Stew beef is first cooked for a while to make it nice and tender. Then, veggies are sauteed for more flavor and added to the soup. Finally, it’s all mixed with a satisfying amount of Monterrey Jack cheese.
I got inspired to make this soup after one of the times little man and I ate lunch at our local Whole Foods. We go there quite often and we absolutely love their little cafe where they serve delicious local, handmade Gelato and great coffee. I especially enjoy the extra shot of espresso they put into their coffee drinks. They also have a buffet in the store that is quite impressive. We often get lunch there, little man loves their pizza and I like many of their soups. One day, I could not decide if I wanted to try a new Blanquette De Boeuf (Steak & Cheese Soup) or my usual Lobster Bisque. I’m a sucker for Lobster Bisque so it won but I did take a picture of the Steak and Cheese Soup card because it sounded so good, I wanted to make it at home.
They have ingredients listed on all their cooked food products there and I wanted to make sure I knew what went in there, so that I could recreate this delicious sounding soup at home. When I got home and looked at the picture of the soup card, I noticed the big, huge list of ingredients that I didn’t even pay attention to at the cafe. It wasn’t the complete breakdown of cheese or anything like that I was looking at, what caught my attention was things like “natural cheese flavor” and “beef flavor.” Most of the ingredients are very straight forward but I guess, unless it’s homemade, there will always be flavorings and some kind of preservatives. Although, out of most places we frequent, I’d say this list of ingredients is the shortest and the “friendliest.”
- 1.5 lb stew beef
- About 7 cups of water
- 1 large bay leaf
- 1 tsp ground thyme
- Salt and fresh ground black pepper
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 green bell peppers, seeds taken out and diced
- 6 oz baby bella mushrooms, sliced thin
- 1 Tbsp flour
- 2 garlic cloves, pressed
- ¼ cup heavy whipping cream
- 1 cup shredded Monterrey Jack cheese
- Cut stew beef into small cubes.
- In a large pot, over medium heat, saute stew beef with a little bit of oil. Once meat browns, add water. Bring to boil over medium-high heat and reduce heat to medium-low. Add bay leaf and thyme, cover (leave a little crack for steam to escape) and cook on medium-low to low heat, stirring occasionally, for about an hour and a half, until meat is tender.
- Take out bay leaf and discard.
- In a separate cooking pan, heat up olive oil and add onions, mushrooms and peppers. Season with a little bit of salt and pepper and saute over medium heat until starts to golden. Sprinkle flour over veggies and mix well.
- Add veggie to the pot with beef and stir. Add pressed garlic. Add salt and pepper to taste. Cook for 5-7 minutes.
- Stir in heavy cream and shredded cheese. Continue to stir slowly until cheese is melted. Take off heat.
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