Oxtail and Bacon Cheesy Spoonful Soup

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A comforting soup combining rich, slow-cooked oxtail broth with melted cheese and crispy bacon bits for a luscious, savory treat. This Hawaiian-inspired soup recipe, ready in about 210 minutes, pairs oxtail pieces, bacon strips, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs oxtail pieces
• 6, chopped bacon strips
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 8 cups beef broth
• 1 cup, shredded cheddar cheese
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp, chopped fresh thyme
• to taste salt
• to taste black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Season 2 lbs oxtail pieces with salt and black pepper, then brown them in batches for 6-8 minutes until deeply caramelized. Remove and set aside.
2. Step 2: In the same pot, add 6 chopped bacon strips and cook until crispy, about 4 minutes. Remove bacon and set aside on paper towels.
3. Step 3: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften. Stir in 4 minced garlic cloves and 1 tsp chopped fresh thyme, cooking for 1 minute until fragrant.
4. Step 4: Return oxtail to the pot and pour in 8 cups beef broth. Bring to a boil, reduce heat to low, cover partially, and simmer for 3 hours until the oxtail meat is tender and falling off the bone.
5. Step 5: Remove oxtail pieces and shred the meat, discarding bones. Set shredded meat aside.
6. Step 6: Make a roux by melting 3 tbsp butter in a separate pan over medium heat. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 2-3 minutes until golden and bubbling.
7. Step 7: Gradually whisk some hot broth from the pot into the roux to form a smooth, thickened sauce. Stir this mixture back into the soup pot.
8. Step 8: Add shredded oxtail meat and 1 cup shredded cheddar cheese to the soup, stirring until the cheese melts and the soup is creamy. Adjust seasoning with salt and pepper.
9. Step 9: Serve each bowl topped with crispy bacon bits for a savory finish.