Spicy Tomato Beef Soup

Spicy Tomato Beef Soup

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This spicy tomato beef soup transforms canned tomato soup into a high protein soup that’s jam packed with flavor. It’s souper easy to make, highly customizable, and perfect for meal prep. 

How to Make Spicy Tomato Beef Soup

Seriously, it doesn’t get much easier than this. I’ll briefly run through the ingredients in each step and give you a few notes about modifications. 

For the base of this ground beef soup: 

  • 2 pounds of extra lean ground beef (Walmart and HEB carry 96/4)
  • onion, garlic, and jalapeño
  • salt, pepper, and crushed red pepper

That’s it. Throw everything in a pot to fully cook the beef. All the flavor from the vegetables and spices will cook right into the beef. 

ground beef soup ingredients

A spicy note: The recipe calls for 2 jalapeño peppers with seeds in. But if you’re sensitive to spice, you might start with 1 de-seeded jalapeño. And if you’re reading this note after the fact, adding a dollop of Greek yogurt is a fantastic way to reduce the spiciness. 

For the tomato soup portion of the recipe:

  • 2 cans of condensed tomato soup
  • 1 can of crushed tomatoes
  • 1 cup of beef broth

Feel free to adjust the ratios here. The recipe as-is makes a thinner tomato soup that’s probably closer to taco soup or hamburger soup than creamy tomato bisque. 

If you’d like a creamier tomato beef soup, you could reduce or skip the broth, swap the crushed tomatoes for another can of tomato soup, or use condensed tomato soup only. 

how to make taco beef soup

Note: Another option to make this spicy tomato beef soup creamier would be the addition of creamy ingredients. My Creamy Taco Soup, for instance, adds fat free cream cheese and Greek yogurt at the end of cooking. Needless to say, it’s one of my most popular recipes. 

Serving Ideas

The cornbread you see with this tomato beef soup in photos is my lower carb bacon cheddar cornbread. I highly recommend trying that!

Other serving options include:

spicy tomato beef soup with cornbread

That’s a wrap.

Be sure to let me know what you think about this tomato beef soup by coming back to drop a comment on this post, snapping a pic and tagging me on Instagram, or joining my free Facebook group. Hope ya love it! 


spicy tomato beef soup
5 from 4 votes

Spicy Tomato Beef Soup

Spicy ground beef and vegetables mixed with crushed tomatoes and canned tomato soup for a quick and easy prep.

Course Main Course
Cuisine American
Keyword high protein soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Calories 180 kcal
Author Mason Woodruff


  • 2 lbs Ground Beef I used 96/4 from HEB
  • 1 small (150g) Sweet Onion diced
  • 4 cloves (20g) Garlic peeled and minced
  • 2 large (75g) Jalapeño Peppers* diced (de-seed to spice preference)
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Crushed Red Pepper
  • 1 C (240ml) Beef Broth
  • 2 cans (10.75oz) Condensed Tomato Soup
  • 15 oz can Crushed Tomatoes


  1. Add the ground beef, onion, garlic, jalapeño, and dry spices to a large pot over medium-high heat. Cook until no pink remains in the beef, about 8-10 minutes.

  2. Add the beef broth, tomato soup, and crushed tomatoes to the pot, stirring well. Bring to a boil.

  3. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally.

Recipe Notes

  • Each serving has 3 Smart Points.
  • If you make ingredient modification and need updated nutrition info, you can use my food scale guide to see how I calculate macros and serving sizes for large batch recipes like this tomato beef soup.

*For the spice sensitive, use 1 de-seeded jalapeño pepper. 

Nutrition Facts
Spicy Tomato Beef Soup
Amount Per Serving (210 g (about 3/4 cup))
Calories 180 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 15g5%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.

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1 thought on “Spicy Tomato Beef Soup”

  • 5 stars
    I’m obsessed! Made this last night (because it’s fall ya’ll) and it was delicious. Didnt have access to the 96/4 ground beef so I went with ole faithful and used 93/7 ground turkey. I did add a tbsp of tomato paste (but I dont think I will next time) and 3 oz of fat free cream cheese in the end to give it a little bit of a creamier texture. This will be a total staple in the coming months and the bacon cheddar cornbread went perfectly with it.

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