Description
Cheeseburger Macaroni Soup: A Comforting Twist on a Classic Flavor
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced or sliced
- 1 cup celery, diced
- 4 tablespoon butter
- 4 tablespoon all-purpose flour
- 6 cup beef broth or chicken broth
- 2 cup elbow macaroni, uncooked
- 1 cup heavy cream
- 2 cup sharp cheddar cheese, shredded
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon white vinegar or pickle juice
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled. Season with salt and pepper. Drain any excess fat and set the beef aside.
- In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. This will help thicken the soup.
- Slowly pour in the beef or chicken broth while stirring to prevent lumps. Add the dried basil and oregano. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Stir in the uncooked elbow macaroni and cook for 7 to 8 minutes, stirring occasionally, until the pasta is al dente.
- Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Cook, stirring frequently, until the cheese has completely melted and the soup is rich and creamy.
- Return the cooked ground beef to the pot. Add the white vinegar or pickle juice to give the soup that signature cheeseburger tang. Stir well and heat through. Taste and adjust the salt and pepper as needed. Serve the Cheeseburger Macaroni Soup hot, with your favorite toppings like pickles, green onions, or extra cheese.
Notes
Optional toppings: pickles, green onions, extra cheese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg