I love how the beef becomes melt-in-your-mouth tender after hours of braising. The broth gets richer with every minute it simmers, soaking up the flavors of garlic, thyme, and tomato paste. And that cheese bread? It’s not just a side—it’s essential. I always toast it until golden and bubbly, and it soaks up the soup beautifully. This is one of those recipes that feels like a warm hug.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds beef chuck roast, cut into chunks
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3 large carrots, chopped
2 celery stalks, sliced
2 tablespoons tomato paste
6 cups beef broth
2 bay leaves
3 sprigs fresh thyme
Salt and pepper to taste
6 slices crusty bread
1 ½ cups shredded cheese (Gruyère, cheddar, or mozzarella)
Directions
I start by heating olive oil in a large pot over medium-high heat. Then I season the beef with salt and pepper and sear it in batches until browned on all sides. After searing, I remove it and set it aside.
In the same pot, I sauté the onion, carrots, and celery until they soften. I stir in the garlic and tomato paste and let them cook for another 1–2 minutes.
I return the seared beef to the pot and pour in the beef broth. Then I add the bay leaves and thyme.
I bring the soup to a boil, then reduce the heat to low and cover it. I let it simmer gently for 2.5 to 3 hours until the beef is incredibly tender.
Before serving, I skim any fat off the top and remove the bay leaves and thyme sprigs.
For the cheese bread, I preheat the oven to 400°F (200°C). I lightly toast the bread slices, top them with shredded cheese, and bake until the cheese is melted and bubbly.
I serve the soup piping hot, with the cheese bread either on the side or resting on top of the bowl.
Servings and timing
This recipe makes about 6 generous servings.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes
Variations
Sometimes I add a splash of red wine to the broth for extra depth. I’ve also used rosemary instead of thyme when that’s all I had—it still turned out delicious. If I want to make it heartier, I stir in cubed potatoes or white beans. For the cheese bread, I love mixing Gruyère and cheddar for a sharper, richer flavor.
Storage/Reheating
Leftover soup keeps well in the fridge for up to four days. I store it in airtight containers and reheat it on the stove over medium heat. If it thickens too much, I add a bit of water or broth to loosen it. It also freezes great—I freeze it in individual portions for easy meals later. The cheese bread is best fresh, but I toast leftovers in the oven or a skillet to crisp them up again.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day ahead—it actually tastes better the next day as the flavors continue to deepen.
What’s the best cut of beef to use?
I like using beef chuck roast because it becomes super tender after braising, but any well-marbled cut like shoulder works too.
Can I use dried herbs instead of fresh?
I’ve used dried thyme in a pinch—about 1 teaspoon—and it works fine, though fresh herbs give a more vibrant flavor.
What kind of cheese works best for the bread?
I usually go with Gruyère or sharp cheddar for richness, but mozzarella melts beautifully if I want a milder flavor.
Can I make this gluten-free?
The soup itself is naturally gluten-free. I just use gluten-free bread for the cheese toast when needed.
Conclusion
This Braised Beef Soup with Cheese Bread is my go-to when I need something hearty, comforting, and full of flavor. The tender beef and savory broth warm me right up, and that cheesy bread on the side just completes the experience. Whether I’m feeding family or just treating myself, this is a recipe I come back to again and again.
Slow-simmered beef, tender veggies, and golden, melty cheese bread come together in this rich and hearty comfort food favorite.
Author:Sarah
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes
Yield:6 servings
Category:Soup
Method:Braising
Cuisine:Comfort Food
Ingredients
For the Soup:
2 pounds beef chuck roast, cut into chunks
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3 large carrots, chopped
2 celery stalks, sliced
2 tablespoons tomato paste
6 cups beef broth
2 bay leaves
3 sprigs fresh thyme
Salt and pepper, to taste
For the Cheese Bread:
6 slices crusty bread
1½ cups shredded cheese (Gruyère, cheddar, or mozzarella)
Instructions
Sear the Beef:
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
Sauté the Vegetables:
In the same pot, sauté onion, carrots, and celery until softened (about 5–7 minutes).
Stir in garlic and tomato paste and cook for 1–2 minutes more.
Braise the Soup:
Return beef to the pot. Add broth, bay leaves, and thyme.
Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours until beef is tender.
Skim fat if necessary. Discard bay leaves and thyme before serving.
Prepare the Cheese Bread:
Preheat oven to 400°F (200°C).
Lightly toast bread slices, then top with shredded cheese.
Bake until cheese is melted and bubbly (about 5–7 minutes).
Serve:
Serve soup hot in bowls with cheesy bread on the side or resting on top of the soup.
Notes
Sear beef in batches to avoid steaming instead of browning.
Skim excess fat for a lighter broth.
Mix cheeses (Gruyère + cheddar) for a deeper flavor.
Freeze leftover soup (without bread) in airtight containers for up to 3 months.
