If you love cozy, comforting meals that are endlessly flavorful, the Mississippi Roast Soup Recipe is about to become your new favorite. This dish transforms everything you adore about classic Mississippi roast — the tender beef, zesty pepperoncinis, and savory seasoning — into a soul-warming soup that’s both hearty and unbelievably satisfying. Each spoonful bursts with rich, tangy depth and down-home charm, making it just the thing for chilly evenings, Sunday gatherings, or whenever you’re craving comfort in a bowl.

Mississippi Roast Soup Recipe - Recipe Image

Ingredients You’ll Need

What’s wonderful about the Mississippi Roast Soup Recipe is how simple and familiar the ingredients are, yet each one plays a key role in building irresistible flavor and texture. Gather these pantry staples and fresh vegetables to create a soup that tastes like it’s been simmering all day — because, well, it has!

Olive oil: Sets the stage for delicious, golden-brown seared beef and brings a silky mouthfeel to the finished soup.
Chuck roast (2 lbs, cut in 1-inch cubes): The star of the show — this marbled cut gets melt-in-your-mouth tender as it simmers.
Salt and pepper: Never underestimate these two; they wake up the beef, ensuring every bite is seasoned to perfection.
Ranch seasoning mix (1 packet): Adds that iconic herby, creamy tang that makes Mississippi roast so memorable.
Au jus gravy mix (1 packet): Offers rich, beefy flavor and just the right savory punch to the broth.
Beef broth (4 cups): The flavorful base that ties everything together and makes every spoonful slurp-worthy.
Pepperoncini peppers (1/4 cup, sliced): Bright, zesty, and just a little spicy, these make the soup truly pop.
Pepperoncini juice (1/4 cup): This secret ingredient imparts tang and depth you’ll crave in every spoonful.
Diced potatoes (2 cups): Add heartiness and help thicken the soup as they cook down.
Sliced carrots (1 cup): Provide a touch of sweetness and vibrant color in every bowl.
Chopped celery (1 cup): Brings subtle earthiness and pleasant texture, rounding out the veggies.
Medium onion (1, diced): Complements both the beef and broth with mild sweetness and depth.
Garlic (2 cloves, minced): Where there’s beef, there must be garlic — it brings irresistible aroma and savoriness.
Worcestershire sauce (1 tablespoon): A dash infuses the soup with umami and complexity that keeps you coming back for more.
Dried thyme (1 teaspoon): This classic herb rounds out the savory notes and boosts the comforting aroma.

How to Make Mississippi Roast Soup Recipe

Step 1: Sear the Beef

Heat your olive oil in a large pot or Dutch oven over medium-high heat. Pat your beef cubes dry with a paper towel, season them generously with salt and pepper, and then sear them in batches. You want each cube to develop a rich golden crust — this is where deep flavor starts! Set the browned beef aside as you go.

Step 2: Sauté the Vegetables

In the same pot (don’t wipe out those glorious browned bits!), add your diced onion, celery, carrots, and garlic. Cook for 4 to 5 minutes, stirring occasionally, until everything smells dreamy and the veggies have softened a bit. This step builds even more flavor into your Mississippi Roast Soup Recipe.

Step 3: Season and Build the Broth

Now sprinkle in your ranch seasoning mix, au jus gravy mix, and dried thyme. Stir to coat the vegetables and let the seasonings get slightly toasty for a minute. The aroma will let you know you’re on the right track!

Step 4: Simmer with Add-Ins

Return the browned beef (and any juices from the plate) to the pot. Add your beef broth, pepperoncini slices, pepperoncini juice, Worcestershire sauce, and diced potatoes. Give it all a good stir and bring to a gentle boil, then reduce the heat to low, cover, and let your soup gently simmer for 1.5 to 2 hours. Let time do its magic — the beef becomes unbelievably tender and the flavors meld beautifully.

Step 5: Taste, Adjust, and Serve

Once the beef is fork-tender and the vegetables are soft, taste the soup. Add more salt and pepper if needed, and serve piping hot. Each bowl is bursting with the savory, tangy character that makes Mississippi Roast Soup Recipe a true comfort classic.

How to Serve Mississippi Roast Soup Recipe

Garnishes

Dress up your Mississippi Roast Soup Recipe with a sprinkle of freshly chopped parsley, a few extra pepperoncini rings for a punch of color and briny heat, or even a grating of sharp cheddar for creamy richness. A swirl of sour cream or a handful of crispy onions adds even more fun and flavor.

Side Dishes

This soup loves a rustic companion! Serve with warm, crusty bread for dunking, a flaky biscuit on the side, or even a scoop of buttery mashed potatoes for maximum coziness. For something lighter, a crisp side salad with a zippy vinaigrette balances the richness of the broth.

Creative Ways to Present

You can ladle Mississippi Roast Soup Recipe into mini soup crocks for individual servings at dinner parties, or make it the star of a soup-and-sandwich night. Try serving over egg noodles or rice for a fun twist, or use hollowed-out sourdough rounds as edible bowls for the ultimate comfort experience.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool to room temperature before transferring to airtight containers. Mississippi Roast Soup Recipe keeps wonderfully in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making leftovers even more fabulous!

Freezing

For longer storage, portion cooled soup into freezer-safe bags or containers (leaving some room for expansion). It freezes beautifully for up to 3 months. When you’re ready, thaw overnight in the refrigerator for the tastiest results.

Reheating

To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Add a splash of water or broth if it’s thickened too much. You can also microwave individual portions, stirring halfway through, until perfectly steaming.

FAQs

Can I make Mississippi Roast Soup Recipe in a slow cooker?

Absolutely! Simply follow the steps to brown the beef and sauté vegetables, then transfer everything to your slow cooker. Cook on low for 8 hours, and be rewarded with effortless, deeply flavorful results.

What can I substitute if I don’t have pepperoncini peppers?

Banana peppers offer a similar tangy kick and mild heat. You could also try mild pickled jalapeños, though they’ll bring a little more spice to the soup.

How can I make the soup gluten-free?

Most of the Mississippi Roast Soup Recipe ingredients are naturally gluten-free. Just ensure your ranch and au jus seasoning packets are the gluten-free variety to keep everything safe for sensitive eaters.

Is this soup spicy?

The pepperoncinis add zippy flavor but shouldn’t make the soup overly spicy. If you love more heat, add extra pepperoncini or a pinch of crushed red pepper; for less, simply reduce the amount of peppers and juice.

Can I add noodles or rice to this soup?

Definitely! Egg noodles, small pasta shapes, or cooked rice turn Mississippi Roast Soup Recipe into an extra-hearty, stick-to-your-ribs meal. Just add them toward the end of the simmering time so they don’t get too soft.

Final Thoughts

I hope you’re as excited as I am to dig into this soul-satisfying Mississippi Roast Soup Recipe. With its melt-in-your-mouth beef, zingy pepperoncinis, and rich, savory broth, it’s pure comfort in a bowl. Gather your ingredients, invite someone you love, and let this crowd-pleaser warm you from the inside out!

Mississippi Roast Soup Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful soup inspired by the famous Mississippi Roast, featuring tender chuck roast, savory seasonings, and a hint of tangy pepperoncini.

Ingredients

Scale

Main Ingredients:

2 tablespoons olive oil
2 pounds chuck roast, cut into 1-inch cubes
Salt and pepper, to taste

Seasonings:

1 packet ranch seasoning mix
1 packet au jus gravy mix
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme

Vegetables:

4 cups beef broth
1/4 cup pepperoncini peppers, sliced
1/4 cup pepperoncini juice
2 cups diced potatoes
1 cup sliced carrots
1 cup chopped celery
1 medium onion, diced
2 cloves garlic, minced

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Instructions

Sear the Beef: Heat olive oil in a large pot. Season and sear beef cubes until browned. Set aside.
Sauté Vegetables: In the same pot, sauté onion, celery, carrots, and garlic until softened.
Add Seasonings: Stir in ranch seasoning, au jus mix, and thyme.
Cook the Soup: Return beef to the pot, add broth, pepperoncini, Worcestershire sauce, and potatoes. Simmer for 1.5-2 hours.
Adjust Seasoning: Taste and adjust before serving.