A hearty and creamy soup combining ground beef and fresh vegetables, perfect for a comforting meal.
Brown the ground beef in a large soup pot over medium heat until fully cooked. Drain any excess fat.
Ensure the beef is evenly browned for a deeper flavor.
Add the chopped onion, celery, carrot, and minced garlic to the pot. Cook until the vegetables are softened.
Stir frequently to prevent the garlic from burning.
Pour in the beef broth and add the diced tomatoes, Worcestershire sauce, Italian seasoning, and hot pepper sauce. Stir well.
Taste the broth and adjust the seasoning as needed.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Cover the pot partially to retain moisture while allowing the soup to reduce slightly.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook until golden brown.
Cook the roux until it smells nutty for a richer flavor.
Gradually whisk the roux into the soup, stirring constantly to thicken.
Add the roux slowly to avoid lumps.
Stir in the heavy cream and let the soup simmer for an additional 10 minutes.
Do not boil the soup after adding the cream to prevent curdling.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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