Name: Peruvian Creamy Ground Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 tablespoons vegetable oil; 1 large red onion, finely diced; 4 garlic cloves, minced; 2 tablespoons aji amarillo paste; 2 ripe tomatoes, finely chopped; 1 lb (450 g) ground beef (85/15); 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 4 cups low-sodium beef broth; 1 cup angel hair pasta, broken into 2-inch pieces; 2 slices white bread, crusts removed and torn; 1 cup evaporated milk; 1/2 cup whole milk; 2 tablespoons fresh parsley, chopped; Lime wedges, for serving; Salt and black pepper, to taste

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Peruvian Creamy Ground Beef Soup is a beloved comfort dish that comes together in about half an hour, blending browned beef with aromatic aji amarillo, tomatoes, and warm milk for a velvety finish. The torn bread softens into the broth, naturally thickening the soup while adding heartiness. Serve it with a squeeze of fresh lime and crusty bread for the full Peruvian home-style experience.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

520 kcalCalories
24 gFat
8 gSaturated Fat
38 gCarbs
3 gFiber
10 gSugar
34 gProtein
680 mgSodium
720 mgPotassium
180 mgCalcium
5 mgIron
16 mgVitamin C
90 mcgVitamin A

Ingredients

For the beef base

2 tablespoons vegetable oil
1 large red onion, finely diced
4 garlic cloves, minced
2 tablespoons aji amarillo paste
2 ripe tomatoes, finely chopped
1 lb (450 g) ground beef (85/15)
1 teaspoon ground cumin
1/2 teaspoon dried oregano

For the soup

4 cups low-sodium beef broth
1 cup angel hair pasta, broken into 2-inch pieces
2 slices white bread, crusts removed and torn
1 cup evaporated milk
1/2 cup whole milk
2 tablespoons fresh parsley, chopped
Lime wedges, for serving
Salt and black pepper, to taste

Directions

Heat the oil in a large pot over medium-high heat. Add the diced onion and cook for 4 to 5 minutes, until softened and translucent.
Stir in the garlic, aji amarillo paste, and chopped tomatoes. Cook for 3 to 4 minutes, until the tomatoes soften and the mixture becomes fragrant.
Add the ground beef, breaking it apart with a wooden spoon. Brown for 6 to 8 minutes, until fully cooked. Season with cumin, oregano, salt, and pepper.
Pour in the beef broth and bring to a boil. Reduce the heat and simmer for 10 minutes to develop the flavors.
Add the broken pasta and torn bread pieces. Cook for 7 to 8 minutes, until the pasta is tender and the bread has softened into the broth.
Stir in the evaporated milk and whole milk. Heat gently for 2 to 3 minutes without boiling, then taste and adjust the seasoning.
Remove from the heat, stir in the chopped parsley, and let the soup rest for 2 minutes to thicken slightly.
Ladle into bowls, squeeze fresh lime juice over each serving, and serve immediately with extra lime wedges on the side.

Cook’s Notes

Aji amarillo paste is the soul of this soup – find it at Latin markets or substitute with a mild yellow curry paste plus a pinch of cayenne.
Do not let the soup boil after adding the milk, as it can curdle. Keep it at a gentle simmer.
Day-old bread works best as a thickener because it absorbs the broth without disintegrating too quickly.
For a richer texture, swap the whole milk for additional evaporated milk.
Serve with crusty bread and a small dish of extra aji paste for those who want more heat.