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One Pot Macaroni Cheeseburger Soup Recipe

One Pot Macaroni Cheeseburger Soup Recipe
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★★★★★

4.9 from 15 reviews

This One Pot Macaroni Cheeseburger Soup is a hearty and comforting meal that combines the flavors of a classic cheeseburger with creamy soup. Loaded with ground beef, vegetables, elbow macaroni, sharp cheddar cheese, and seasoned with oregano and thyme, this soup is perfect for cozy dinners. Topped with crispy homemade sesame seed bun croutons and garnished with green onions and extra cheddar cheese, it’s a delicious twist on a favorite comfort food.

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, to taste
  • Fresh cracked pepper, to taste

Croutons

  • 4 sesame seed buns, diced into 1-inch pieces
  • 2 tablespoons olive oil

Garnish

  • Sliced green onion
  • Shredded cheddar cheese

Instructions

  1. Prepare Croutons: Heat oven to 400°F. Place diced sesame seed bun cubes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for 10 minutes or until crispy on the outside. Remove and set aside.
  2. Cook Ground Beef: Heat a large pot over medium heat. Add ground beef, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and a couple of pinches of salt and pepper. Brown the beef, crumbling it with a spatula until fully cooked. Remove from the pot and set aside.
  3. Sauté Vegetables: In the same pot, add butter and melt over medium heat. Add diced onion, sliced carrots, sliced celery, and a large pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until vegetables are softened, about 10 minutes.
  4. Add Garlic and Herbs: Reduce heat to medium. Stir in minced garlic, remaining 1 teaspoon oregano, and 1 teaspoon thyme. Cook for 1 minute until fragrant.
  5. Make the Roux: Add flour to the pot and stir to coat the vegetables. Cook for an additional minute, stirring frequently to avoid lumps.
  6. Deglaze the Pot: Pour a small splash of chicken broth into the pot and scrape the browned bits off the bottom with a spatula to add flavor.
  7. Add Broth and Pasta: Stir in the remaining chicken broth and uncooked elbow macaroni. Season with another pinch of salt and pepper. Bring to a simmer over medium-high heat.
  8. Simmer Pasta: Once simmering, reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the macaroni is al dente and tender.
  9. Finish Soup: Remove the pot from heat. Stir in heavy cream, shredded cheddar cheese, and white balsamic vinegar. Add the cooked ground beef back into the pot and warm over medium heat for 2-3 minutes until beef is heated through. Adjust seasoning with salt and pepper as needed.
  10. Serve: Ladle soup into bowls. Top with crisp sesame seed bun croutons, sliced green onions, and additional shredded cheddar cheese. Serve hot and enjoy!

Notes

  • Using sharp cheddar cheese gives the soup a rich, tangy flavor but feel free to substitute with mild cheddar if preferred.
  • For a thicker soup, cook the macaroni a minute or two less and let the soup rest to thicken naturally.
  • White balsamic vinegar adds subtle acidity to balance the richness – don’t skip it!
  • Leftover soup keeps well refrigerated for up to 3 days and reheats nicely on the stovetop.
  • The croutons can be made ahead and stored in an airtight container for a day or two.

Nutrition

Keywords: macaroni cheeseburger soup, one pot soup, comfort food, ground beef soup, cheesy soup, easy dinner recipe

Find it online: https://zarameals.com/one-pot-macaroni-cheeseburger-soup-recipe/