Cheeseburger Soup
This creamy, comforting One-Pot Cheeseburger Soup combines the rich flavors of a classic cheeseburger with the creamy texture of macaroni and cheese.
Ingredients
- 1 lb ground beef 80/20 organic grass-fed or your choice of meat
- 1 small onion diced
- 1 medium carrot diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tablespoon flour all-purpose
- 4 cups chicken broth or vegetable broth
- 1 ½ cups elbow macaroni
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: ½ cup crispy bacon crumbles for bacon cheeseburger soup
- Optional: Homemade burger bun croutons for garnish
Instructions
- Brown the Ground Beef: In a large Dutch oven, cook the ground beef over medium heat, breaking it up with a spatula. Season with oregano, thyme, salt, and pepper. Cook until browned and cooked through. Remove from the pot and set aside.
- Cook Vegetables: In the same pot, melt the butter and sauté the onion, carrot, and celery for about 10 minutes, until softened. Add the garlic, oregano, and thyme and cook for another minute.
- Make the Roux: Stir in the flour and cook for 1 minute, until it thickens slightly.
- Deglaze the Pot: Add a splash of chicken broth to deglaze the pot, scraping any browned bits off the bottom.
- Simmer the Soup: Add the remaining chicken broth and elbow macaroni. Bring the soup to a simmer and cook for 5-7 minutes, or until the pasta is al dente.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese, and continue stirring until the cheese is melted and smooth.
- Add Ground Beef: Return the cooked ground beef to the pot and stir everything together. Taste and adjust seasoning with salt and pepper as needed.
- Optional: Add a splash of white balsamic vinegar for a subtle tangy flavor.
- Serve: Serve the soup topped with burger bun croutons, chopped green onions, and extra shredded cheddar for added flavor and crunch.
Notes
- Make-Ahead Tips: This soup can be made a day in advance, but keep in mind that the noodles will absorb some of the liquid as it sits. To keep the soup smooth, cook the pasta separately and add it just before serving.
- Consistency: The soup will thicken as it cools. If reheating, add more broth or cream to achieve the desired consistency.
- Vegetarian Options: Substitute ground beef with plant-based meat or black beans for a vegetarian version.
- Extra Creaminess: For a richer soup, stir in cream cheese or sour cream at the end of cooking.