Prime Rib Soup is one of the best ways to use leftover prime rib, turning an expensive cut of beef into a rich, creamy dinner. It comes together quickly with simple ingredients and makes those holiday leftovers feel like an entirely new meal.
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Prime rib is one of my favorite special-occasion dinners, but the leftovers might be just as good. This Prime Rib Soup turns leftover beef into a rich, creamy soup with tender mushrooms and a savory broth—and gives that expensive cut an entirely different second meal.
It’s simple, comes together quickly, and is especially handy after the holidays when you’ve had your fill of reheated prime rib.
Why you'll love this Prime Rib Soup
- Uses leftover prime rib: Turn an expensive cut into an entirely different second meal.
- Keeps the beef tender: The prime rib is added toward the end so it only needs to warm through.
- Quick and easy: Since the beef is already cooked, the soup comes together without a long simmer.
- Rich and creamy: Mushrooms and sour cream make the broth savory and creamy without a long ingredient list.
What You'll Need & Why
- Leftover prime rib: The star of the soup. Leftover roast beef or steak works, too.
- Butter: For sautéing the vegetables.
- Onion + garlic: The savory base.
- Cremini mushrooms: Add earthy flavor and pair perfectly with the beef.
- Beef broth + beef base: Create a rich, beefy broth without a long simmer.
- Thyme + Dijon + Worcestershire: Add depth and balance to the broth.
- Sour cream: Makes the soup rich, creamy, and slightly tangy.
- Kosher salt + black pepper: Season to taste.
- Parsley or chives: For a fresh finish.
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- Sauté the aromatics: Cook the onion in butter until softened, then add the garlic and thyme.
- Build the broth: Add the beef broth, beef base, Worcestershire, and Dijon and bring to a simmer.
- Cook the mushrooms: Add the mushrooms and simmer until tender.
- Make it creamy: Whisk the sour cream with a little warm broth, then stir it into the soup.
- Add the prime rib: Stir in the beef and cook just until warmed through.
- Serve: Taste for seasoning and finish with sour cream, fresh herbs, and black pepper. Use a little crusty bread for dunking, too!
Swaps & Variations
This prime rib soup is flexible and easy to adapt based on what you have on hand.
- Different beef: Leftover roast beef, steak, tri-tip, or pot roast can be used instead of prime rib.
- Add potatoes: Simmer diced Yukon Gold potatoes in the broth until tender before adding the prime rib.
- Add pasta: Small pasta like orzo or ditalini can make the soup a little heartier.
- Thicker soup: Stir in a small amount of cornstarch slurry at the end and simmer until the broth reaches your preferred consistency.
Tips for the best Prime Rib Soup
A few simple tips will help you get the best flavor and texture every time.
- Add the prime rib at the end: It’s already cooked, so add it just long enough to warm through and keep it tender.
- Taste before adding salt: Beef broth and beef base vary quite a bit in saltiness, so season after the broth comes together.
- Use a good beef broth: With such a short ingredient list, the flavor of the broth matters.
Prime Rib Soup Recipe
Equipment
- ladle
- soup bowls
Ingredients
- 1½ lbs leftover prime rib, cute into small bite-sized pieces
- 2 tablespoon butter
- 1 med onion, diced
- 5-6 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 16 oz cremini mushrooms, thinly sliced
- 8 cups beef broth
- 1 tablespoon beef broth base
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup sour cream
- kosher salt and fresh ground pepper, to taste
- fresh parsley and chives, for garnish
Instructions
- In a large dutch oven on medium heat, sauté diced onions in the butter until they become translucent. Add the garlic and dried thyme leaves, cooking just until they become fragrant.
- Add the beef broth to the dutch oven along with the beef broth base, Worcestershire sauce, and dijon mustard. Bring the broth mixture to a simmer. Taste for salt at this point, adding some along with fresh ground pepper if desired.
- Add the sliced mushrooms to the simmering broth and cook until the mushrooms are softened.
- In a separate mixing bowl, whisk the sour cream along with some of the beef broth. This will help loosen the sour cream so that it mixes easier into the soup.
- Pour the sour cream mixture into the soup, stirring until it's combined. Again, taste the broth. Make sure your salt level is good. If you need more, add more.
- Add in the prime rib pieces, cooking until they're just warmed through.
- Garnish with a dollop of sour cream, fresh herbs, and fresh cracked pepper. We always have to serve with a side of crusty bread for dunking. Enjoy!
Nutrition
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave (cover with a damp paper towel). The secret to reheating creamy soups? Go slow. Low and gentle heat keeps the broth silky instead of separating.
- Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the stovetop. Creamy soups stay smooth when both the thaw and the reheat are gradual.
More Cozy Soups To Love
- Creamy White Lasagna Soup – Creamy, cozy, and loaded with parmesan goodness. If you love comforting bowls, this one’s a must.
- Loaded Baked Potato Soup – A hearty potato soup with bacon, cheese, and all the good stuff.
- Vegetable Beef Soup – Another hearty, beefy classic that’s perfect for leftover nights and chilly weather.
- Quick and Easy Pastina (aka Italian Penicillin) – A simple, comforting bowl that's ready in no time.
- Beef Stew – Classic beef stew with tender beef, vegetables, and a rich broth.
Who's Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
DeniseSC says
Made last night, wonderful!! I thought there would be too many mushrooms, not! They give it the creaminess. I thought that would be too much garlic. Nope, garlic didn’t stand out at all. Took longer to prepare, it usually does the first time I make something. But there is a lot of time on washing and slice/chop ingredients. If you did that prep stuff earlier and are just assembling that 10 minutes would be accurate. I used 2 tablespoons of unsalted butter; the directions said to sauté onions in it. But it wasn’t listed as an ingredient on the recipe. When I make it again I will try it with only 1TBSP. Portions were right on. Crusty bread would be better than crackers. Didn’t have salad ingredients, so I roasted broccoli. The sour cream dollop was great and I used chopped basil that I had for the herb. Would be 5* except for missing ingredient on list and amount of prep time. Thanks Rufus!!!
Rufus says
I'm so glad you liked it!
Amelia says
This is so good! We didn’t have prime rib, but used leftover steak and it was great!
April says
Delicious! I did not add any cream, just a little tiny bit of evaporated milk in the bowl while serving. Verrrrrrrrrry tasty recipe. Thank you!
Rufus says
I am so very happy to hear that you loved it! Have a wonderful day and thanks so much for letting me know!