- In a large pot, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Cook for about 5-7 minutes until the vegetables are softened.
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Stir in the tomato paste and flour, coating the meat and vegetables.
- Gradually whisk in the beef broth, ensuring there are no lumps. Add the diced tomatoes with their juices.
- Bring the soup to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.
- Stir in the milk, shredded cheddar cheese, sour cream, Worcestershire sauce, and Dijon mustard. Continue to cook until the cheese is melted and the soup is heated through.
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Season with salt and black pepper to taste.
- Serve your Cheeseburger Soup hot.
- Garnish with chopped green onions or chives if desired.
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