If "marry me soup" is supposed to be the kind of dinner that makes someone fall a little harder, this beef-and-barley version is my love letter to the concept: deep, savory beefy broth, chewy barley, tender chunks of chuck, and that signature Marry Me swirl of sun-dried tomatoes, garlic, herbs, cream, and parmesan. It eats like a whole cozy dinner in one bowl, the kind you make when you want the house to smell unfairly good and you don't feel like juggling a main and sides. I keep it hearty (hello, barley) but still a little fancy, with a splash of wine and a finish of lemon to wake everything up.

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Hearty Beef and Barley Marry Me Soup (Creamy Sun-Dried Tomato Parmesan Bowl of Yes)

A rich, creamy beef and barley soup with sun-dried tomatoes, parmesan, and herbs inspired by "marry me" flavors.

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Prep Time 25

Cook Time 55

Total Time 1 20

Course Soup

Cuisine American

Servings 6

Equipment

large Dutch oven A 6 quart heavy pot gives you enough room to brown beef without steaming and simmer the barley comfortably; a stockpot works too, but you'll want to watch the heat more closely to prevent scorching.
Wooden spoon Great for scraping up browned bits (the fond) after searing; a silicone spatula also works.
Chef’s Knife Use a sharp knife for clean veggie cuts and to trim beef; a serrated knife is handy for sun-dried tomatoes if they're especially chewy.
Cutting board A large board keeps prep tidy; place a damp towel underneath to prevent slipping.
measuring cup and measuring spoon For consistent seasoning and broth-to-barley balance; a liquid measuring cup is especially helpful for stock and cream.
Fine mesh strainer Optional but useful to rinse pearl barley quickly and to strain out any sediment if your beef stock is extra gelatinous.
Ladle Makes serving cleaner; a large measuring cup can stand in.

Ingredients

For the beef and base

2 pound boneless beef chuck roast cut into 1 inch cubes; chuck gets tender and flavorful with simmering (stew meat works, but chuck is usually better trimmed and more consistent)
1 ½ teaspoon kosher salt plus more to taste; if using fine salt, start with 1 teaspoon
1 teaspoon black pepper freshly ground if possible
2 tablespoon all-purpose flour helps the broth turn lightly velvety; substitute 1 tablespoon cornstarch mixed with 1 tablespoon cold water and add later with the cream if avoiding flour
2 tablespoon olive oil or use avocado oil for a higher smoke point
1 yellow onion yellow onion diced small for a soup that feels cohesive rather than chunky
2 carrot carrot peeled and diced; adds sweetness to balance the tomato and parmesan
2 celery rib celery rib diced; classic soup backbone
6 clove garlic minced; yes it's a lot, and yes it matters for the Marry Me vibe
2 tablespoon tomato paste caramelizes slightly in the pot and boosts umami
1 teaspoon smoked paprika optional but highly recommended for a subtle smoky background note
¼ teaspoon crushed red pepper optional; increase if you like a little heat
½ cup dry white wine sauvignon blanc or pinot grigio; substitute more beef stock if you prefer no alcohol
8 cup beef stock low-sodium gives you control; if using regular stock, hold back on added salt until the end
1 cup pearl barley rinsed; do not use quick barley unless you want a much softer texture (and a shorter simmer)

For the Marry Me finish (creamy sun-dried tomato parmesan)

½ cup sun-dried tomato oil-packed, drained and chopped; if using dry-packed, rehydrate in hot water for 10 minutes, then chop
1 teaspoon dried oregano or use 1 tablespoon chopped fresh oregano
1 teaspoon dried thyme or use 1 tablespoon fresh thyme leaves
½ cup heavy cream for the classic creamy finish; substitute 3/4 cup half-and-half for a lighter option (it will be less rich)
1 cup parmesan cheese finely grated; plus optional rind to simmer for extra savory depth
2 cup baby spinach optional but nice for color and a little freshness; substitute chopped kale (add it earlier so it softens)
1 tablespoon lemon juice brightens the cream and beef; add gradually and taste
2 tablespoon parsley chopped, for serving

Instructions

Sear the beef and build flavor

Pat the beef dry with paper towel (dry meat browns; damp meat steams). Season with the kosher salt and black pepper, then toss with the flour until the cubes look lightly coated.
Set a large Dutch oven over medium-high heat. Add the olive oil and heat until it shimmers. Add the beef in a single layer (work in batches so you don't crowd the pot) and sear until deeply browned on at least two sides, about 8 minutes total per batch. Transfer browned beef to a plate. Don't rush this step; those browned bits are the backbone of a truly "marry me soup" level broth.
Lower heat to medium. Add the onion, carrot, and celery to the pot. Cook, stirring and scraping up browned bits, until the onion turns translucent and the vegetables soften a little, about 6 minutes.
Add the garlic, tomato paste, smoked paprika, and crushed red pepper. Stir constantly until the paste darkens slightly and smells sweet and toasty, about 1 minute.

Simmer the barley and tenderize the beef

Pour in the white wine and scrape the bottom of the pot thoroughly. Let it bubble until reduced slightly, about 2 minutes; you're cooking off the raw alcohol edge and concentrating flavor.
Add the beef stock, rinsed pearl barley, bay leaf, and the seared beef plus any juices on the plate. Bring to a gentle boil over high heat.
Reduce heat to maintain a steady simmer (small, lazy bubbles). Cover partially and cook until the barley is tender-chewy and the beef is fork-tender, about 45 minutes. Stir every 10 minutes so the barley doesn't stick to the bottom. If the soup looks too thick at any point, add 1/2 cup stock or water to loosen it.

Make it "Marry Me": cream, sun-dried tomatoes, parmesan

Once the beef is tender, remove and discard the bay leaf. Stir in the chopped sun-dried tomatoes, oregano, and thyme. Simmer uncovered for 5 minutes so the tomatoes soften and the herbs bloom.
Lower the heat to low. Stir in the heavy cream and parmesan a handful at a time, stirring between additions so it melts smoothly. If you have a parmesan rind, you can add it with the cream and remove it before serving for extra savory depth.
If using spinach, stir it in and cook just until wilted, about 1 minute. Turn off the heat and stir in the lemon juice. Taste and adjust with more salt, pepper, or a pinch more crushed red pepper if you want it warmer.
Ladle into bowls and finish with parsley and extra parmesan. This is a proper soup dinner on its own, but it's also incredible with something crunchy for dipping.

Optional notes for make-ahead and texture

Barley keeps absorbing liquid as it sits. If you're making this ahead, plan to add an extra splash of stock when reheating to bring it back to a brothy consistency. The flavors get even better overnight, which is exactly what you want from comfort soup.

Pairings

Bread and "Soup and Sandwich" Ideas

garlic bread or cheesy toast: The soup is rich and creamy, so a crisp edge of toasted bread gives you contrast and something to drag through the parmesan-tomato broth. If you want to double down, broil bread with a little mozzarella and parmesan until blistered.
arugula grilled cheese: A sharp white cheddar or provolone grilled cheese with peppery arugula makes the whole meal feel like a restaurant "soup and sandwich" combo. The greens cut the richness, and the melt factor is hard to argue with.
olive oil focaccia: Focaccia is great here because it soaks without falling apart instantly. If it's already salty, wait to salt the soup at the end so you don't overshoot.

Salads and Vegetables

simple lemony romaine salad: A crisp romaine salad with lemon, olive oil, and shaved parmesan mirrors the soup's flavors but stays bright. It's especially good if you skip spinach in the soup and want greens on the side.
roasted broccoli with chili flakes: Roasting adds bitterness and crunch that plays nicely against creamy soup. A pinch of chili flake ties into the Marry Me heat without making the bowl spicy.
balsamic glazed mushrooms: Mushrooms amplify the soup's beefy depth. A little balsamic sweetness echoes the sun-dried tomato and makes the whole thing taste even more "slow cooked" than it is.

Wine and Nonalcoholic Drinks

sangiovese: Tomato, parmesan, herbs, and beef love a medium-bodied red with bright acidity. Sangiovese keeps it lively and won't bulldoze the creamy finish.
dry rosé: If you want something lighter, a dry rosé has enough zip to cut the richness while still feeling cozy and dinner-appropriate.
sparkling water with lemon: Bubbles and citrus reset your palate between bites, which is helpful when the soup is as hearty as this.

FAQs

What cut of beef is best for this soup?

Boneless beef chuck roast (cut into cubes) is the sweet spot for this recipe. It has enough fat and connective tissue to turn tender and flavorful after simmering. Leaner cuts like sirloin can end up a little dry and less "sticky" in the broth.

Can I make this marry me soup in a crockpot?

Yes, with one small tweak: you still want to brown the beef and sauté the tomato paste/garlic first for the best flavor. After searing, add everything except the cream, parmesan, spinach, and lemon to the slow cooker and cook on low until the beef is tender. Stir in cream and parmesan at the end on low so it doesn't separate, then add spinach and lemon right before serving.

How do I keep the soup creamy without the dairy curdling?

Keep the heat low when adding the cream and cheese, and don't let the soup boil after the dairy goes in. Adding parmesan gradually (a handful at a time) helps it melt smoothly.

Can I use quick barley or swap the grain?

You can use quick barley, but it softens faster and can go a little mushy, especially on reheat. For swaps, farro is a great hearty alternative (it stays pleasantly chewy). Rice works too, but it changes the vibe and thickens differently.

Is this one of those easy soup recipes I can prep ahead for the week?

Absolutely. It reheats beautifully, but barley will keep absorbing broth. Store it in the fridge and add a splash of stock or water when reheating to bring it back to your preferred consistency.

Hearty Beef and Barley Marry Me Soup