Rustic Italian Beef and Tomato Soup - Canadian Beef | Canada Beef

Rustic Italian Beef and Tomato Soup

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rustic Italian Beef and Tomato Soup

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Serving: 8


2 tbsp (30 mL) olive oil

1 onion, chopped

2 carrots, sliced into half rounds

4 cloves garlic, minced

½ tsp (2 mL) dried rosemary, crumbled

¼ tsp (1 mL) EACH salt and pepper

3 cups (750 mL) tomato juice

1 cup (250 mL) sodium-reduced beef broth

2 cups (500 mL) slivers of thinly sliced cooked roast beef OR cooked Extra Lean Ground Beef (see Cook’s Notes below)

3 cups (750 mL) large cubes day-old baguette, French stick or ciabatta bread

¼ cup (50 mL) Parmigiano-Reggiano or Romano cheese, grated

¼ cup (50 mL) fresh basil or parsley, minced


Heat oil over medium-high heat in large saucepan; cook onion, carrots, garlic, rosemary, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Add tomato juice, beef broth and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer for 10 minutes.
Add beef and bread; stir until bread has ‘melted’ into soup and soup thickens, about 8 minutes. Stir in cheese and basil.
Cook’s Notes: To get 2 cups (500 mL) cooked ground beef, cook 1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin or Ground Beef in non-stick skillet, over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon while cooking. Cook until browned and completely cooked. Drain.