Description
This One Pot Macaroni Cheeseburger Soup is a hearty and comforting dish combining the flavors of a classic cheeseburger in a creamy soup. Featuring ground beef, aromatic vegetables, elbow macaroni, and sharp cheddar cheese, it’s topped with crispy sesame seed bun croutons for an extra crunchy bite. Perfect for a cozy weeknight meal, this soup is simple to make all in one pot and ready in just 30 minutes.
Ingredients
Soup Base
- 1 pound 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 ounces uncooked elbow macaroni
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt
- Fresh cracked pepper
Bun Croutons
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
Garnish
- Sliced green onion
- Shredded cheddar cheese
Instructions
- Make Hamburger Bun Croutons: Preheat your oven to 400°F (200°C). Place diced sesame seed buns in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat all pieces evenly. Bake for 10 minutes or until the bun cubes are crispy and golden on the outside. Set aside.
- Cook Beef: Heat a large pot over medium heat. Add the ground beef, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and a couple of pinches of salt and freshly cracked pepper. Brown the beef thoroughly, breaking it apart with a spatula until fully cooked. Remove the browned beef from the pot and set aside.
- Sauté Aromatics: In the same pot (no need to clean out the residual grease), melt 6 tablespoons of butter over medium heat. Add the diced onion, sliced carrots, and celery along with a pinch of salt and pepper. Increase heat to medium-high and sauté, stirring occasionally, for about 10 minutes until the vegetables are tender and fragrant.
- Add Herbs and Garlic: Reduce heat to medium. Stir in the minced garlic along with the remaining 1 teaspoon oregano and 1 teaspoon thyme. Cook for about 1 minute, allowing the garlic and herbs to release their aromas.
- Add Flour: Sprinkle in the flour and stir well to coat the vegetables. Continue cooking for another minute, stirring frequently to prevent burning. This step helps thicken the soup later.
- Deglaze the Pot: Pour a small splash of chicken broth into the pot and scrape the bottom with a wooden spoon to loosen any browned bits. These add depth of flavor to your soup.
- Add Remaining Ingredients: Pour in the rest of the 8 cups of chicken broth and add the uncooked macaroni noodles. Season with another pinch of salt and pepper. Increase the heat to medium-high and bring the mixture to a simmer.
- Simmer: Once simmering, reduce the heat to low and let it cook for 5-7 minutes until the macaroni is al dente, stirring occasionally to prevent the pasta from sticking to the bottom of the pot.
- Make it Creamy: Remove the soup from heat. Stir in the heavy cream and shredded sharp cheddar cheese until the cheese has melted smoothly into the soup.
- Finish and Season: Add the white balsamic vinegar and return the cooked ground beef to the pot. Place the pot back on medium heat and warm through for a couple of minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Enjoy: Ladle the soup into bowls, top with the crispy sesame seed bun croutons, garnish with sliced green onions and extra shredded cheddar cheese. Serve immediately and enjoy your cheeseburger inspired comfort soup!
- Share the Love: If you enjoyed this recipe, please leave a 5-star rating and review below to spread the deliciousness!
Notes
- For a richer flavor, use sharp or extra-sharp cheddar cheese.
- You can substitute chicken broth with beef broth for a more robust taste.
- Make sure to stir the soup while simmering to avoid macaroni sticking or burning at the bottom.
- Leftover soup keeps well refrigerated for 3-4 days and can be reheated gently on the stovetop.
- Sesame seed buns add flavor and texture but can be omitted or replaced with any other bread for the croutons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
