Hearty, comforting and soul soothing is what you will get with this loaded steak soup. If you are a fan of steak this loaded steak soup recipe is a must this fall and winter. Loads of tender steak, veggies, all in a savory rich beefy broth.
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Easy Loaded Steak Soup
Pair with some crusty bread, salad, and dive in spoon first to one rich and flavorful soup that is going to win over the whole family with one single bite.
This Steak Soup Is..
- Comfort Food
- Easy to Make
- Great For Cold Days
- Family Friendly Recipe
Steak – You can take your favorite cut of steak and slice into bite size pieces. The quality of the steak will alter the flavor and texture of the soup.
Oil – For searing your steak.
Seasonings – Parsley, salt, Italian seasoning, pepper, all work at helping to enhance the flavor.
Beef broth – You could also use a bone broth if you have that on hand.
Vegetables – Mushrooms, carrots garlic, and onions.
Flour – This will be base to thickening up the soup.
Butter – I recommend real butter not margarine.
How to Make Loaded Steak Soup
Full directions for this recipe are in the printable recipe card featured at the bottom of the post. You can then print the recipe off from there.
Step 1: Start by grabbing a Dutch oven or large pot for cooking your soup. Heat it up and add in the oil, and sear your diced steak on all sides.
Step 2: Toss in the garlic and seasonings. Heat to allow items to become fragrant. Then toss in Butter, Onions, Carrots, Mushrooms, and cook over medium heat until soft (About 8-10 minutes depending on the thickness of the carrots).
Step 3: Add in the flour and cook for a couple of minutes to help remove the flour flavor to it, and create a roux.
Step 4: Add in the broth and steak and cook as directed. It will become thick and rich in flavor as it simmers.
Serve with a dollop of sour cream if you would like.
Variations To Recipe
- You can swap steak with a roast that you dice up, if you don’t want to spend money on steak.
- Add in some diced potatoes to make it a steak and potato soup.
- Thicken the soup even more by stirring in 1 teaspoon cornstarch with 1 teaspoon cold water. This is a slurry and will thicken the soup even more.
- Top soup with some sharp cheese.
- 2 Lbs. Steak, Cut into Bite Size Pieces
- 2 Tbsp. Olive Oil
- 1 Onion, Diced
- 5 oz. Mushrooms, Diced
- 10 oz. Baby Carrots, Diced
- 4 Tbsp. Butter
- 1/3 Cup Flour
- 1 Tbsp. Minced Garlic
- 1 tsp. Italian Seasoning
- 1 tsp. Parsley
- 2 tsp. Salt
- 1 1/2 tsp. Black Pepper
- 64 oz. Beef Bone Broth, I like Low Sodium
- Fresh Parsley, Optional for Garnish
- 6 oz. Sour Cream, Optional for Garnish
- In a large Stock Pot or Dutch Oven heat Olive Oil and Steak Pieces, cook over medium-high heat 8-9 minutes until browned. Remove From Pan and set aside.
- Add in Minced Garlic, Italian Seasoning, Parsley, Salt, Pepper, and stir together for 1 or 2 minutes.
- In the same pot heat the Butter, Onions, Carrots, Mushrooms, and cook over medium heat until soft (About 8-10 minutes depending on the thickness of the carrots)
- Sprinkle with flour and cook another 1-2 minutes.
- Slowly add in beef broth 8 oz. at a time, stirring while sauce thickens. Once all your broth is added in bring everything to a boil and then reduce the heat to low and simmer 30-40 minutes.
- Serve topped with Sour Cream & Fresh Parsley.
Prep-Ahead Instructions -
- This soup preps ahead nicely. You can follow all of the steps until you get to the last step where you cook on low 30-40 minutes. Just store in an Airtight container at this point or cover and place in the refrigerator until ready to cook.
Cooking Instructions -
- In a large Stock Pot bring everything to a boil and then reduce the heat to low and simmer 30-40 minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 717Total Fat: 48gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 224mgSodium: 597mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 61g