Cheeseburger Macaroni Soup Recipe

Introduction

Cheeseburger Macaroni Soup combines the comforting flavors of a cheeseburger with the hearty satisfaction of a creamy soup. This easy recipe delivers rich, cheesy goodness with tender pasta and savory ground beef in every spoonful.

Ingredients

• 1 lb ground beef
• 2 teaspoons dried oregano, divided
• 2 teaspoons dried thyme, divided
• 6 tablespoons butter
• 1 cup yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 5 cloves garlic, minced
• 4 tablespoons flour
• 8 cups chicken broth
• 8 oz uncooked elbow macaroni
• 1 cup heavy cream
• 8 oz sharp cheddar cheese, shredded
• 1 teaspoon white balsamic vinegar
• Kosher salt and fresh cracked pepper to taste
• For Croutons: 4 sesame seed buns (diced), 2 tablespoons olive oil
• Garnish: sliced green onions, extra shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 400°F. Toss the diced sesame seed buns with olive oil and spread them on a baking sheet. Bake until golden and crisp, then set aside for garnish.
2. Step 2: In a large pot, brown the ground beef with 1 teaspoon dried oregano, 1 teaspoon dried thyme, salt, and pepper until fully cooked. Remove the beef and set aside.
3. Step 3: In the same pot, melt the butter over medium heat. Add diced onions, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes.
4. Step 4: Stir in the minced garlic along with the remaining herbs and cook for 1 minute until fragrant.
5. Step 5: Sprinkle the flour over the vegetables and stir well to coat. Cook for another minute to remove the raw flour taste.
6. Step 6: Add a splash of chicken broth to deglaze the pot, scraping up any browned bits. Then add the remaining broth and uncooked elbow macaroni.
7. Step 7: Bring the soup to a boil, then reduce heat and simmer until the pasta is al dente, about 7 minutes.
8. Step 8: Stir in the heavy cream, shredded cheddar cheese, white balsamic vinegar, and the cooked ground beef. Adjust seasoning with salt and pepper to taste.
9. Step 9: Serve the soup hot, topped with sesame croutons, extra shredded cheddar, and sliced green onions for garnish.

Tips & Variations

• Use sharp cheddar for a strong cheese flavor, or mix in some smoked cheese for extra depth.
• Swap out elbow macaroni for small shells or ditalini pasta if preferred.
• For a lighter version, substitute half the heavy cream with milk.
• Add a splash of hot sauce or diced pickles for a tangy twist reminiscent of a classic cheeseburger.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth or cream if the soup thickens too much. The croutons are best stored separately and added just before serving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and reheated. The flavors often improve after resting, but add fresh croutons and garnish right before serving to keep the texture fresh.

Can I freeze Cheeseburger Macaroni Soup?

Freezing is possible but not ideal due to the dairy and pasta. Cheese and cream may separate, and pasta can become mushy. If freezing, omit the cream and cheese, adding them fresh when reheating after thawing.

Cheeseburger Macaroni Soup Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

Cheeseburger Macaroni Soup is a hearty and comforting dish combining the savory flavors of ground beef, tender macaroni, and sharp cheddar cheese in a creamy broth. Enhanced with aromatic herbs and vegetables, this soup mimics the beloved cheeseburger in a warm, satisfying bowl, topped off with crispy sesame seed croutons and fresh green onions for an extra burst of texture and flavor.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 lb ground beef
• 2 teaspoons dried oregano, divided
• 2 teaspoons dried thyme, divided
• 6 tablespoons butter
• 1 cup yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 5 cloves garlic, minced
• 4 tablespoons flour
• 8 cups chicken broth
• 8 oz uncooked elbow macaroni
• 1 cup heavy cream
• 8 oz sharp cheddar cheese, shredded
• 1 teaspoon white balsamic vinegar
• Kosher salt and fresh cracked pepper to taste

Croutons

• 4 sesame seed buns, diced
• 2 tablespoons olive oil

Garnish

• Sliced green onions
• Extra shredded cheddar cheese

Instructions

1. Prepare the Croutons: Preheat your oven to 400°F (200°C). Toss the diced sesame buns in olive oil until evenly coated, then spread them on a baking sheet. Bake in the oven until they turn golden and become crisp, usually about 10-12 minutes, stirring halfway through for even browning.
2. Brown the Ground Beef: In a large pot, brown the ground beef with 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, kosher salt, and freshly cracked black pepper. Cook until the meat is fully browned and no longer pink. Remove the cooked beef from the pot and set it aside, leaving the drippings in the pot.
3. Sauté the Vegetables: In the same pot with the beef drippings, melt the butter over medium heat. Add diced onions, sliced carrots, and sliced celery. Cook until the vegetables soften, approximately 5-7 minutes, stirring occasionally to prevent burning.
4. Add Garlic and Herbs: Stir in minced garlic along with the remaining 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Cook for about one minute to allow the garlic and herbs to release their aroma.
5. Make the Roux: Sprinkle the flour over the softened vegetables and stir well until all vegetables are coated evenly. Cook this mixture for about one more minute to remove the raw flour taste.
6. Deglaze and Add Broth: Pour a small splash of chicken broth into the pot and stir to deglaze, scraping up any flavorful browned bits from the bottom of the pot. Then add the remaining chicken broth and bring the mixture to a simmer.
7. Cook the Pasta: Add the uncooked elbow macaroni to the simmering broth and cook until the pasta is al dente, approximately 7 minutes. Stir occasionally to prevent sticking.
8. Finish the Soup: Stir in the heavy cream, shredded sharp cheddar cheese, and white balsamic vinegar. Return the cooked ground beef to the pot and mix thoroughly. Taste the soup and adjust seasoning with additional salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish generously with the crispy sesame seed croutons, extra shredded cheddar cheese, and sliced green onions for a colorful and flavorful finish.

Notes

• If you prefer a thicker soup, you can increase the flour to 5 tablespoons.
• For a lighter variation, substitute half-and-half for heavy cream.
• Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
• Replace elbow macaroni with any small pasta shape if desired.
• Use low-sodium chicken broth to reduce salt content.

Keywords: cheeseburger soup, macaroni soup, ground beef soup, creamy soup, American comfort food, cheddar soup, easy soup recipe