Roast Beef and Cheddar Soup

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"ORIGINAL DESCRIPTION: If you don't like to use leftovers or canned soups then don't look at this recipe, but if you do keep reading.:) I had some leftover roast beef and needed a new way to serve it, so I came up with this. As with all my recipes, you can change the amounts of seasonings according to your own tastes.You can add croutons to the top if you like . :) Submitted to " ZAZZ " on 10/31/13. " Keep Smiling :)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (218.1 g)
  • Calories 287.4
  • Total Fat - 22 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 68.8 mg
  • Sodium - 764.8 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 5.1 g
  • Protein - 10.3 g
  • Calcium - 186.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.

Step 2

In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.

Step 3

Then add roast beef and stir until heated through.

Step 4

Add soup/milk mixture and stir well.

Step 5

If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.

Tips & Variations


No special items needed.

ellie

I didn't know what to expect but this is really good. I did make a few changes based on what I had on hand by using golden mushroom soup instead of the cheddar soup and grating about 4 oz of cheddar into the soup. I also used the optional red pepper flakes and served with some rye bread. Delish! Thanks for sharing!

review by:
(26 Dec 2019)