Cheeseburger Macaroni Soup Recipe
Introduction
Cheeseburger Macaroni Soup is a rich and comforting dish that combines all the flavors of a classic cheeseburger into a creamy, cheesy soup. It’s perfect for chilly evenings when you want something hearty and satisfying with minimal effort.
Ingredients
- 2 tablespoons Olive Oil (Can substitute with butter)
- 1 pound Ground Beef (Ground turkey or chicken can be used)
- 1 medium Yellow Onion (Diced, shallots can be used)
- 2 cloves Garlic (Minced, fresh preferred)
- 1/4 cup All-Purpose Flour (Cornstarch is a gluten-free alternative)
- 4 cups Chicken Broth (Vegetable broth is a vegetarian swap)
- 1 cup Heavy Cream (Half and half or whole milk can be used)
- Salt (To taste)
- Pepper (To taste)
- Onion Powder (To taste)
- 1 teaspoon Italian Seasoning (Adjust to taste)
- 1 teaspoon Paprika (Adjust to taste)
- 1 cup Matchstick Carrots (Fresh or frozen)
- 1 1/2 cups Uncooked Macaroni Noodles (Any small pasta shape can be used)
- 1 cup Shredded Cheddar Cheese (Consider mixing different cheese varieties)
- 1/2 cup Shredded Parmesan Cheese (Pecorino Romano is a flavorful substitute)
Instructions
- Step 1: Heat the oil in a large pot over medium-high heat.
- Step 2: Add ground beef and diced onion, cooking until browned, about 5-7 minutes.
- Step 3: Stir in minced garlic and sauté for an additional minute.
- Step 4: Sprinkle in flour, stirring constantly for 2-3 minutes to create a roux.
- Step 5: Pour in chicken broth while stirring, then bring to a simmer and cook for 5 minutes.
- Step 6: Add heavy cream and seasonings (salt, pepper, onion powder, Italian seasoning, paprika), mixing well.
- Step 7: Incorporate matchstick carrots and macaroni noodles, then bring to a boil for 1 minute.
- Step 8: Reduce heat to low and simmer for 20 minutes, stirring occasionally, until noodles are tender.
- Step 9: Add shredded cheddar and parmesan cheese, stirring until fully melted and the soup is creamy.
- Step 10: Serve warm and enjoy!
Tips & Variations
- For a vegetarian version, use vegetable broth and substitute ground beef with cooked lentils or plant-based crumbles.
- Mix in different cheeses like mozzarella or Monterey Jack for varied flavors.
- Add a splash of Worcestershire sauce or a dash of hot sauce for extra depth and a little kick.
- Use gluten-free pasta and cornstarch to make the recipe gluten-free.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally until heated through. If the soup thickens too much after refrigeration, add a little broth or milk to loosen it up while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just reheat it slowly on the stove and add extra broth or cream if needed to restore its creamy texture.
Can I freeze Cheeseburger Macaroni Soup?
Freezing is possible, but the texture of the pasta may change and become softer after thawing. If you plan to freeze, consider cooking the pasta separately and adding it after reheating the soup.
Print
Cheeseburger Macaroni Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Cheeseburger Macaroni Soup is a comforting and hearty dish that combines the classic flavors of a cheeseburger with the creamy, satisfying texture of a cheesy pasta soup. This recipe features browned ground beef, tender macaroni noodles, and two types of cheese simmered in a savory broth, making it an ideal one-pot meal perfect for cozy dinners.
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil (Can substitute with butter)
- 1 pound Ground Beef (Ground turkey or chicken can be used)
- 1 medium Yellow Onion (Diced, shallots can be used)
- 2 cloves Garlic (Minced, fresh preferred)
- 1/4 cup All-Purpose Flour (Cornstarch is a gluten-free alternative)
- 4 cups Chicken Broth (Vegetable broth is a vegetarian swap)
- 1 cup Heavy Cream (Half and half or whole milk can be used)
- Salt (To taste)
- Pepper (To taste)
- Onion Powder (To taste)
- 1 teaspoon Italian Seasoning (Adjust to taste)
- 1 teaspoon Paprika (Adjust to taste)
- 1 cup Matchstick Carrots (Fresh or frozen)
- 1 1/2 cups Uncooked Macaroni Noodles (Any small pasta shape can be used)
- 1 cup Shredded Cheddar Cheese (Consider mixing different cheese varieties)
- 1/2 cup Shredded Parmesan Cheese (Pecorino Romano is a flavorful substitute)
Instructions
- Heat the oil: Pour olive oil into a large pot and set it over medium-high heat to warm up.
- Brown the beef and onion: Add the ground beef and diced yellow onion to the pot. Cook, stirring and breaking up the meat, until the beef is fully browned and the onions are softened, about 5 to 7 minutes.
- Sauté garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add flour: Sprinkle the all-purpose flour over the beef mixture and stir constantly for 2 to 3 minutes to cook the flour and create a roux that will thicken the soup.
- Pour in broth and simmer: Slowly add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes to help thicken.
- Add cream and seasonings: Stir in the heavy cream along with salt, pepper, onion powder, Italian seasoning, and paprika. Mix thoroughly to combine all flavors.
- Add carrots and pasta: Incorporate the matchstick carrots and uncooked macaroni noodles into the soup. Bring the soup to a boil for 1 minute to start cooking the pasta.
- Simmer gently: Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking of the pasta and vegetables.
- Melt the cheese: Remove the pot from heat and stir in shredded cheddar and parmesan cheese until fully melted and smooth.
- Serve: Ladle the soup into bowls and serve warm for a delicious, hearty meal.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Vegetarian option: use vegetable broth and omit meat or use meat substitutes.
- Gluten-free option: substitute all-purpose flour with cornstarch and use gluten-free pasta.
- Feel free to mix different cheese varieties for a richer flavor, such as adding Monterey Jack or mozzarella.
- Adjust seasoning quantities to suit your taste preferences.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cheeseburger macaroni soup, cheesy soup, ground beef soup, creamy macaroni soup, comfort food, easy soup recipe, one pot meal
