Description
A heartwarming cheeseburger macaroni soup that combines rich flavors and creamy texture for a nostalgic comfort meal.
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 and fresh cracked pepper to taste
- For Croutons: 4 sesame seed buns (diced) and 2 tablespoons olive oil
- Garnish: sliced green onions and extra shredded cheddar cheese
Instructions
- Preheat your oven to 400°F.
- Toss the diced sesame buns with olive oil and spread them on a baking sheet. Bake until golden and crisp, about 10-15 minutes.
- In a large pot over medium heat, brown the ground beef seasoned with 1 teaspoon each of oregano and thyme, along with kosher salt and fresh cracked pepper. Remove the beef from the pot and set aside.
- Melt 6 tablespoons of butter in the same pot. Add the diced onions, sliced carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and remaining oregano and thyme, cooking for an additional minute.
- Add 4 tablespoons of flour, stirring until the vegetables are coated. Cook for about one more minute before deglazing the pot with a splash of chicken broth.
- Pour in the remaining chicken broth and bring to a gentle simmer. Add the uncooked elbow macaroni and cook until al dente, about 7 minutes.
- Stir in 1 cup of heavy cream and 8 oz of shredded sharp cheddar cheese until melted. Add the cooked ground beef back into the pot along with 1 teaspoon of white balsamic vinegar. Adjust seasoning as necessary.
- Serve topped with golden sesame croutons, additional cheddar cheese, and sliced green onions.
Notes
Consider adding Worcestershire sauce for extra flavor. For a spicier kick, add hot sauce.
