Prime rib soup is one of the best ways to use up leftover prime rib—turning an expensive cut into a rich, cozy, low-effort meal. This version is creamy, packed with flavor, and comes together quickly with simple ingredients.
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Prime rib is one of those meals you look forward to—but the real win might be what comes after. If you’re wondering what to do with leftover prime rib, this soup is the answer: a silky, savory, no-effort bowl loaded with tender beef and mushrooms that turns yesterday’s splurge into something just as good (if not better).
It’s cozy, comforting, and perfect for holiday leftovers, house-full weeks, or any night you want something delicious without overthinking dinner.
Why Leftover Prime Rib Soup Works
- It stretches an expensive cut. Turn leftover prime rib into a second meal that feels just as special—nothing wasted, everything used well.
- Better than reheating. Instead of drying it out, this soup keeps the beef tender and flavorful in a rich, savory broth.
- Low effort, high reward. A handful of simple steps deliver a soup that tastes like a restaurant bowl without the work.
- Ultra-creamy + cozy. The broth gets silky and rich thanks to mushrooms, sour cream, and a quick simmer.
- Perfect for cold nights (or busy ones). It’s hearty, comforting, and comes together without much thought.
What You'll Need & Why
- Leftover Prime Rib – The whole reason to make prime rib in the first place. But good news: this recipe works beautifully with any leftover roast or steak you’ve got hanging around — rib roast, sirloin, strip, tenderloin. If it’s cooked beef, you’re golden.
- Butter, Yellow Onion, Garlic, Cremini Mushrooms – The holy trinity of cozy flavor. Sautéed in butter, these create the savory backbone of the entire soup. There is simply no better combination.
- Beef Broth + Beef Broth Base – Adds depth and that rich, beefy warmth. Use a good-quality broth and base — this soup is simple, so you’ll taste the difference.
- Dried Thyme, Dijon Mustard, Worcestershire Sauce – The umami crew. These three create a savory, well-rounded flavor base without overpowering the prime rib.
- Kosher Salt + Fresh Ground Pepper – The classics. Season as you go, taste often, and be generous with the pepper.
- Sour Cream – For that creamy, tangy swirl that makes the broth silky and luxurious. Add extra on top when serving.
- Fresh Parsley or Chives – A pop of color and freshness to balance the richness.
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Swaps & Variations
This prime rib soup is flexible and easy to adapt based on what you have on hand.
- Add pasta for a heartier soup – Stir in small pasta like ditalini, orzo, or shells and cook until tender for a more filling, stew-like version.
- Make it with potatoes – Add diced Yukon Gold potatoes and simmer until tender for a cozy, chowder-style bowl.
- Use a different cut of beef – Leftover roast beef, steak, tri-tip, or pot roast all work well if you don’t have prime rib.
- Adjust the creaminess – Add a splash of heavy cream for a richer soup, or skip it for a lighter, broth-forward version.
Prime Rib Soup Tips
A few simple tips will help you get the best flavor and texture every time.
- Cut everything into spoon-sized pieces. Smaller, even pieces keep each bite balanced and make the soup feel more cohesive.
- Add the prime rib at the end. Since it’s already cooked, stir it in during the last few minutes to keep it tender.
- Taste and adjust the broth. Broth salt levels vary, so adjust with salt, pepper, or a little beef base as needed.
- Use good-quality broth. This is a simple soup, so the broth flavor really matters.
Prime Rib Soup Recipe
Equipment
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
Make It A Meal
This prime rib soup is rich and satisfying, but a few simple sides turn it into a full, restaurant-level dinner.
- Crusty bread or dinner rolls – This soup was made for dipping. Try it with my Dutch oven no knead bread or honey beer bread for something warm and hearty.
- A fresh, hearty salad – A simple green salad adds freshness without feeling like an afterthought.
- A simple sandwich pairing – Something like French dip sliders or chicken Caesar wraps makes this feel like a cozy soup-and-sandwich night.
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.
You Asked, I Answered
Is this Prime Rib Soup recipe gluten-free?
Yes—this recipe is naturally gluten-free. Just check your beef broth and any added base, as brands can vary.
What can I use instead of leftover prime rib?
You can use any cooked beef like roast beef, steak, or pot roast. It also works well with chicken or as a meatless mushroom soup.
Can I make this soup thicker?
Yes—stir in a cornstarch slurry at the end for a thicker, more stew-like consistency.
Can I make this without sour cream?
Yes—use heavy cream or skip it entirely for a lighter, broth-based version.
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 – Bacon, potatoes, cheese… the trifecta. A winter staple that always gets rave reviews.
- Vegetable Beef Soup – Another hearty, beefy classic that’s perfect for leftover nights and chilly weather.
- Quick and Easy Pastina (aka Italian Penicillin) – A silky, soothing comfort bowl with serious healing powers. My readers are obsessed with this one.
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!