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Cheeseburger Macaroni Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/cheeseburger-macaroni-soup-recipe/