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Sloppy Joe Soup with Bun Croutons and Cheddar Melt

This soup transforms the beloved cafeteria classic into a warming, one-bowl meal.
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Total Time 20 minutes
Servings 6

Ingredients
  

Soup Base

  • 1 tablespoon neutral oil
  • 1 large yellow onion diced
  • 2 medium green bell peppers diced
  • 3 cloves garlic minced
  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 3/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 4 cups low-sodium beef stock
  • 15 ounces crushed tomatoes
  • 2 tablespoons dill pickle relish to taste

For Serving

  • 1 1/2 cups sharp cheddar cheese shredded
  • Chopped chives or scallions optional
  • Extra dill pickle relish optional

Brioche Bun Croutons

  • 6 brioche hamburger buns
  • 6 tablespoons garlic butter softened (or 2 tablespoons unsalted butter plus 1 small grated garlic clove)

Instructions
 

  • SAUTÉ AROMATICS: Heat 1 tablespoon neutral oil in Dutch oven over medium-high heat. Add 1 large diced onion and 2 diced green bell peppers with pinch of salt; cook 5-6 minutes until softened. Add 3 cloves minced garlic and cook 30 seconds.
  • BROWN THE BEEF: Add 1 1/2 pounds ground beef, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Brown thoroughly, breaking it up, 6-8 minutes. Drain excess fat if needed, leaving about 2 tablespoons in pot.
  • SINGER METHOD FOR MOUTHFEEL: Sprinkle 2 tablespoons all-purpose flour over beef and stir constantly for 60 seconds so flour coats meat and loses its raw edge.
  • BUILD THE SLOPPY JOE BASE: Stir in 2 tablespoons tomato paste and cook 1 minute. Add 3/4 cup ketchup, 2 tablespoons yellow mustard, 1 tablespoon plus 1 teaspoon Worcestershire sauce, 1 tablespoon brown sugar, 2 teaspoons apple cider vinegar, and 1/2 teaspoon smoked paprika; cook 1 minute, stirring to combine.
  • SIMMER: Add 4 cups low-sodium beef stock and 15 ounces crushed tomatoes. Bring to gentle simmer and cook 15 minutes, stirring occasionally.
  • RELISH, RESTRAINED: Stir in 1 tablespoon dill pickle relish and simmer 2 minutes. Taste, then add up to 1 tablespoon more only if you want extra dill flavor.
  • BRIOCHE BUN CROUTONS (CHEF METHOD): Lightly smear 6 brioche hamburger buns with 6 tablespoons garlic butter. Brown in skillet until caramel-toasty. Cool, then cube. Dry at 250°F for 30 minutes. For peak crunch, leave out uncovered overnight.
  • SERVE: Ladle soup into bowls. Top with generous handful of shredded cheddar (1 1/2 cups total for 6 bowls) and let it melt. Finish with bun croutons and optional chives or extra pickle relish.

SERVE WITH

  • The garlic brioche croutons are essential - they're the "bun" in this deconstructed sandwich. A simple green salad or carrot sticks on the side complete the meal.

Notes

Liquid is Locked: 4 cups stock is the correct amount. If leftovers tighten in fridge, loosen per bowl with 1-2 tablespoons hot stock or water. Do not add big pour to the pot.
Tang Level: If you prefer less tang, reduce vinegar to 1 teaspoon. The pickle relish adds authentic sloppy joe flavor but can be adjusted to taste or omitted entirely.
Make-Ahead: Store soup and croutons separately. Croutons stay crisp longest if dried overnight. Soup can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
Crouton Shortcut: In a pinch, use store-bought garlic croutons, though the brioche bun version is authentically "sloppy joe" and worth the effort.
Keyword Beef, Soups & Stews