If you crave the rich, cozy flavors of classic Mississippi roast but want a slurpable twist, you’re going to fall head over heels for this Mississippi Roast Soup. This dish unites all the savory, tangy elements of the beloved pot roast—think tender beef, pepperoncini zing, and ranch-seasoned depth—in a hearty, soul-warming soup that’s pure comfort with every spoonful. Whether you’re repurposing leftover roast or making it from scratch, this is a bowlful of Southern-inspired happiness you’ll want to revisit all year long.
Ingredients You’ll Need
The ingredient list for Mississippi Roast Soup is refreshingly straightforward, but each item plays a crucial role in building layers of flavor, aroma, and texture. Don’t skip anything—every component brings something special to the table!
- Olive oil: Adds a touch of richness and helps all those aromatics become beautifully tender and fragrant.
- Onion: Provides a sweet, mellow backbone and aromatic base for the soup.
- Garlic: Infuses the broth with irresistible depth and a gentle, mouthwatering kick.
- Ranch seasoning mix: The “secret” to that tangy, herb-forward signature flavor—don’t leave it out!
- Au jus gravy mix: Brings umami and beefy depth, thickening the broth just enough.
- Beef broth: The foundation of our soup, making every sip meaty and satisfying.
- Diced tomatoes: Add a pop of color, gentle acidity, and round out the stew perfectly.
- Pepperoncini peppers (and juice): Deliver that signature Mississippi roast brightness and mild heat; save the juice for a flavor punch.
- Cooked shredded beef roast: Leftover Mississippi pot roast is perfect, but any tender shredded chuck or brisket will do.
- Carrots: Soften and sweeten in the broth, keeping the soup comforting and classic.
- Celery: Imparts a subtle, savory undertone and rounds out the vegetable medley.
- Potato: Cubed and simmered, it soaks up the flavors and turns meltingly tender.
- Dried thyme: A sprinkle brings woodsy complexity and makes the whole pot smell incredible.
- Black pepper: Adds just the right amount of warmth and bite without stealing the show.
- Salt to taste: Easy to adjust at the end, since the mixes add some salt already—taste as you go.
- Unsalted butter: Swirled in at the finish for extra silkiness and a glossy finish. Don’t skip this luxury!
How to Make Mississippi Roast Soup
Step 1: Sauté the Aromatics and Veggies
Start by heating olive oil in a large soup pot over medium heat. Toss in the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally until the vegetables soften and become fragrant—this is where the foundation of flavor begins, so be patient and let those flavors build!
Step 2: Add Garlic and Seasonings
Stir in the minced garlic and let it cook gently for about 1 minute. Don’t let it burn—just long enough for the kitchen to start smelling irresistible. Add both the ranch seasoning and the au jus gravy mix, giving everything a thorough stir so those seasonings coat every veggie bite.
Step 3: Layer in Liquids and Veggies
Pour in your beef broth, then add the canned diced tomatoes (juice and all), sliced pepperoncini peppers, and two tablespoons of the tangy pepperoncini juice. Stir in the diced potato, dried thyme, and black pepper. Give it all a hearty stir and bring the mixture to a gentle boil; you’ll see it already starting to look and smell amazing!
Step 4: Simmer for Full Flavor
Reduce the heat to low and let your Mississippi Roast Soup simmer gently for 20 minutes. This is when the potatoes soften, the flavors meld, and every ingredient gets cozy with its neighbors. Peek occasionally and give it a stir to ensure nothing is sticking to the bottom.
Step 5: Add Beef and Finish
Now, pile in your cooked shredded beef roast and drop in that final touch—unsalted butter. Stir and let the soup simmer for another 10 minutes. The beef will warm through and the butter finishes the soup off with a glossy richness. Taste and adjust salt if needed before serving your Mississippi Roast Soup piping hot!
How to Serve Mississippi Roast Soup
Garnishes
A scattering of freshly chopped parsley or sliced green onions adds a welcome burst of color and freshness to Mississippi Roast Soup. If you’re feeling fancy, a few extra pepperoncini rings or a sprinkle of shredded cheese can make each bowl look as inviting as it tastes.
Side Dishes
This soup was born to be enjoyed with a hunk of crusty bread or classic Southern cornbread—perfect for swiping up every drop of that tangy, savory broth. For a lighter touch, try a simple green salad with a zippy vinaigrette alongside your Mississippi Roast Soup.
Creative Ways to Present
Ladle Mississippi Roast Soup into bread bowls for a rustic, fun twist, or serve it in big, handle-less mugs for casual gatherings. For a crowd, set up a topping bar with cheese, sour cream, extra pepperoncini, and herbs so everyone customizes their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Mississippi Roast Soup stores beautifully—just let it cool fully, then ladle into airtight containers. It will keep in the refrigerator for up to four days, perfect for make-ahead lunches or cozy dinners later in the week.
Freezing
This soup is a freezer champ! Pour completely cooled Mississippi Roast Soup into freezer-safe containers or large zip-top bags and stash in the freezer for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply transfer Mississippi Roast Soup to a pot and warm gently over medium-low heat until steaming and heated all the way through. You can also reheat individual servings in the microwave; splash in a little extra broth if it’s looking thick.
FAQs
Can I make Mississippi Roast Soup in a slow cooker?
Absolutely! Add all the ingredients except the butter and cooked beef to your slow cooker, cover, and cook on low for about 6 hours. Add the beef and butter during the last 30 minutes, stir, and finish as usual for that same amazing flavor.
What if I don’t have leftover Mississippi pot roast?
No worries at all—use any tender, cooked shredded beef like chuck roast or brisket. If you’re starting totally from scratch, you can simmer raw beef roast until shreddable, then proceed with the rest of the recipe.
Is Mississippi Roast Soup spicy?
The pepperoncini peppers give a gentle tang and just a touch of heat, making the soup flavorful rather than hot. You can add extra peppers or a dash of hot sauce if you like things spicier.
Can I make this recipe gluten-free?
Yes! Just be sure to grab gluten-free ranch and au jus gravy mixes. All the other ingredients in Mississippi Roast Soup are naturally gluten-free, so it’s easy to adapt for different dietary needs.
What are the best ways to re-purpose leftovers?
If you want to switch things up, try using leftover Mississippi Roast Soup as a hearty filling for baked potatoes, or spoon it over rice, egg noodles, or even mashed potatoes for a comfort food twist.
Final Thoughts
Once you try this Mississippi Roast Soup, you’ll wonder how you ever lived without it—especially on chilly nights or when you’re craving nostalgic comfort. Grab your favorite soup bowl, invite a friend over, and let this flavorful creation become a new tradition at your table!
Print
Mississippi Roast Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Southern-inspired
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Mississippi Roast Soup, a hearty and flavorful dish perfect for chilly days. This soup is a delicious twist on the classic Mississippi pot roast, featuring tender shredded beef in a savory broth with aromatic vegetables and zesty pepperoncini peppers.
Ingredients
Broth:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup sliced pepperoncini peppers (plus 2 tablespoons juice from the jar)
Soup:
- 3 cups cooked shredded beef roast (such as leftover Mississippi pot roast)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 large potato (diced)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons unsalted butter
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cook until softened, about 5 minutes.
- Add Flavorings: Stir in garlic, then add ranch seasoning, au jus mix, beef broth, diced tomatoes, pepperoncini peppers with juice, potato, thyme, and black pepper. Bring to a boil.
- Simmer: Reduce heat, simmer for 20 minutes until potatoes are tender.
- Finish Soup: Stir in shredded beef and butter. Simmer for 10 more minutes to blend flavors. Adjust seasoning with salt if needed.
- Serve: Enjoy hot with bread!
Notes
- If you don’t have leftover Mississippi roast, you can use cooked shredded chuck roast or brisket.
- This soup can be made in a slow cooker—combine all ingredients and cook on low for 6 hours.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
