Pot Roast Soup

Pot Roast Soup

1 Review
From: EatingWell Magazine, Soup Cookbook

Plenty of veggies—and of course, meat and potatoes—guarantee that this ode to the classic Sunday supper will satisfy even the hungriest diners.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds boneless chuck roast, cut into 1-inch pieces
  • ½ teaspoon ground pepper
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 cup dry red wine (see Tip)
  • 6 medium red potatoes, cut into 1-inch pieces
  • 2 cups chopped onions
  • 2 large carrots, chopped
  • 1 cup sliced baby bella (cremini) or white mushrooms
  • 1 (15 ounce) can fire-roasted crushed tomatoes
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ½ cup reduced-fat sour cream
  • ¼ teaspoon ground pepper


  • Prep

  • Ready In

  1. Season beef with pepper and 1 teaspoon salt. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.
  2. Add broth, thyme, bay leaf and the remaining ½ teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1½ hours.
  3. Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.
  • Tip: Water or additional broth may be substituted for the red wine, if you like.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 483 calories; 20 g fat(8 g sat); 5 g fiber; 37 g carbohydrates; 32 g protein; 51 mcg folate; 99 mg cholesterol; 7 g sugars; 0 g added sugars; 3,336 IU vitamin A; 26 mg vitamin C; 77 mg calcium; 4 mg iron; 616 mg sodium; 1,239 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (43% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ medium-fat protein, 2 vegetable, 1½ starch, 1 fat

Reviews 1

November 16, 2018
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By: Jan Powers
I made the recipe as written. It was OK, but it did not have much "depth" of flavor. I thought the 1 cup of red wine was overpowering. I didn't have enough herbs/spices to make it flavorful. I would have added rosemary, more thyme, margorem, and some basil and added thickener to it. I would have reduced the red wine to maybe 1/2 cup.
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