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Creamy Beef Cordon Bleu Soup Recipe | Hearty Steak & Swiss

Creamy Beef Cordon Bleu Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • Beef sirloin or ribeye steak (cut into 1/2 inch cubes) Pat dry before searing for better browning to replace chicken texture but with richer flavor. Leftover roast beef also works well set aside to add at ...
  • Beef sirloin or ribeye steak Cut into 1/2 inch cubes. Ribeye offers more fat/flavor, while sirloin is leaner. Pat dry before searing to ensure good browning.
  • 1 lb Beef sirloin or ribeye steak Cut into 1/2 inch cubes. Ribeye offers more fat/flavor, while sirloin is leaner. Pat dry before searing to ensure good browning.
  • 6 slices Beef bacon Chopped roughly. This provides the smoky, salty element essential to Cordon Bleu, replacing the traditional ham.
  • 4 tbsp Butter Divided use (searing and roux).
  • 1 medium Yellow onion Finely diced.
  • 3 cloves Garlic Minced.
  • 1/3 cup All-purpose flour Used to create the roux for thickening the soup.
  • 4 cups Beef broth Low sodium preferred to control saltiness from the bacon and cheese.
  • 1 cup Heavy cream Adds the velvety richness characteristic of the dish.
  • 1 tbsp Dijon mustard Crucial ingredient for the authentic Cordon Bleu flavor profile.
  • 1 cup Small pasta shells or ditalini Uncooked. Adds body to the soup.
  • 2 cups Swiss cheese (Gruyere or Emmental) Shredded fresh from the block for smoothest melting.
  • 1 tsp Dried thyme Complements the beef and cheese.
  • Croutons and fresh parsley For garnish.

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped beef bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  • Increase heat to medium-high. Add the cubed beef steak to the pot (in batches if necessary to avoid overcrowding) and sear until browned on all sides. Remove beef and set aside with the bacon.
  • Reduce heat to medium. Add the butter to the pot. Once melted, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Sprinkle the flour over the onions and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
  • Gradually pour in the beef broth while whisking vigorously to prevent lumps. Stir in the Dijon mustard and dried thyme.
  • Bring the mixture to a gentle boil, then reduce heat to a simmer. Add the uncooked pasta shells. Simmer for 8-10 minutes, or until the pasta is tender (al dente).
  • Stir in the heavy cream, the cooked beef steak, and half of the crispy beef bacon. Simmer for 2-3 minutes to warm everything through. Do not let it boil vigorously once the cream is added.
  • Remove the pot from the heat. Gradually stir in the shredded Swiss cheese, a handful at a time, stirring constantly until melted and smooth.
  • Taste and adjust seasoning with salt and pepper. Serve hot, garnished with the remaining crispy beef bacon, croutons, and fresh chopped parsley.