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Roast Beef and Cheddar Soup has all the flavours of a classic deli sandwich in a delightful spoonable form.

Rich, cheesy, and loaded with tender roast beef, this soup is destined to become your new family favorite.

This creamy roast beef soup recipe takes about 30 minutes from start to finish and serves six people.

Ingredients You’ll Need for Roast Beef and Cheddar Soup

• ¼ cup butter
• 1 cup diced yellow onion
• 1 medium red bell pepper, diced
• 12 oz deli sliced roast beef, chopped
• 1 tablespoon chopped garlic
• ¼ cup all purpose flour
• 4 cups beef broth
• 3 cups half and half
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• ¼ cup water
• 3 tablespoons cornstarch
• 3 cups shredded cheddar cheese
• Optional toppings
• additional shredded cheddar cheese
• croutons
• French’s crispy fried onions

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

 STEP 1: 

To make this soup, I started by dropping some butter into a large Dutch oven over medium-high heat.

 STEP 2: 

Once the butter was melted I added some diced onions to the pot.

I stirred and cooked the onions until they were translucent.

 STEP 3: 

I added some chopped deli roast beef and diced red bell peppers to the pot.

I stirred well and continued cooking until the peppers were softened.

 STEP 4: 

I added some chopped garlic.

I stirred well and continued cooking for 2 minutes.

 STEP 5: 

I added some all purpose flour.

I stirred until the roast beef was well coated in flour.

I continued cooking until the flour was browned slightly.

 STEP 6: 

I added some beef broth to the pot.

I stirred and scraped the bottom of the pot well to make sure nothing was stuck to the pot.

I continued cooking and stirring until the broth started to thicken.

 STEP 7: 

I added some half and half.

I stirred the half and half into the broth mixture.

 STEP 8: 

I added some Worcestershire sauce, salt, pepper and paprika.

I stirred until all of the ingredients were well combined.

 STEP 9: 

I brought the soup to a boil and then immediately reduced the heat to medium-low.

I left the soup to simmer, stirring occasionally, for 15 minutes.

 STEP 10: 

I poured some water and cornstarch into a small bowl.

I stirred until the cornstarch was fully dissolved.

 STEP 11: 

I poured the cornstarch slurry into the soup.

I stirred until the soup started to thicken.

I allowed the soup to continue simmering and thickening for a few minutes.

 STEP 12: 

Then I removed the pot from the heat and added some shredded cheddar cheese to the pot.

I stirred until the cheese was melted.

Then the cheesy roast beef soup was ready to scoop and serve.

I topped my bowls of soup with additional shredded cheddar, French’s crispy fried onions and croutons.

Each bite is a perfect balance of tender beef, creamy cheddar, and just the right hint of spice to keep you coming back for more.

This simple soup recipe is packed full of flavour and tastes like it has simmered for hours.

Once you try this Roast Beef and Cheddar Soup, it’s bound to become a staple in your recipe collection.

I bought deli sliced roast beef for this recipe but it’s also a fantastic way to use up leftover roast beef.

If you are looking for an easy but hearty soup recipe perfect for weeknight dinners, then you need to try this Roast Beef and Cheddar Soup!

How should I store my soup?

• Allow any leftovers to cool completely and then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.
• Reheat thoroughly before serving. You may want to add additional liquid when reheating to get the desired consistency.

What substitutions could I make?

• Deli Sliced Roast Beef: Leftover roast beef would work well for this recipe. You could also use a variety of deli meats including beef pastrami and Montreal smoked meat.
• Beef Broth: Chicken or vegetable broth could also be used for this recipe but they will change the flavour.
• Half and Half: Whole Milk or a thicker cream could also be used for this recipe they will just change the consistency slightly.
• Red Bell Peppers: A variety of veggies would work well for this recipe including green bell peppers, mushrooms and leeks.
• Paprika: You can leave the paprika out if you prefer, I just really love the flavour it adds.

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