Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion. Peel, then cut half the carrot into 1/4-inch pieces (whole carrot for 4 ppl).Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Break up beef into smaller pieces, then add onions and carrots. Cook, stirring occasionally, until no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat.

Add peppers and seasoned salt to the pot with beef. Season with pepper, then stir to combine.

Add crushed tomatoes, broth concentrate, cream and 1 1/4 cups (2 1/2 cups) water to the pot. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until soup thickens slightly, 10-12 min. (TIP: If you have time, reduce heat to medium-low and keep it simmering on the stove for longer. It gets better the longer it cooks!)

Divide soup between bowls. Sprinkle cheese and green onions over top.