Hearty Cheeseburger Soup – Okay, so picture this—you’re craving something warm, cozy, and full of flavor, but you don’t want to spend hours in the kitchen. Sound familiar? Well, that’s exactly where this Hearty Cheeseburger Soup steps in. It’s like your favorite cheeseburger, but in soup form. Ground beef, cheddar, a little elbow macaroni… all the good stuff. And guess what? It’s ready in just 30 minutes. Seriously, it’s like comfort food on demand.
Let me tell you, the first time I made this soup, I was just trying to get dinner on the table quickly. You know those nights when everyone’s hungry and you’re scrambling? Yeah, it was one of those. I threw this together thinking it’d be a simple meal, but then the house started to smell amazing. My husband wandered into the kitchen like, What is that?—and that’s when I knew I was onto something. By the time it was done, he and my kid were practically hovering, waiting for a bowl. And once they tasted it? Let’s just say, I barely had time to sit down before they were asking for seconds. It’s one of those meals that’s just so good, you keep going back for more. Now it’s a regular in our house!
What makes this Hearty Cheeseburger Soup truly special?
This soup? It’s basically like getting a cheeseburger hug. It’s cheesy, it’s hearty, and it’s ridiculously easy to make. You’ve got all the best parts of a burger—ground beef, sharp cheddar, and even a little crunch with those sesame croutons on top—but in this creamy, comforting soup. And can we talk about the croutons for a second? They’re like taking a bite of the perfect burger bun, only crispier and more satisfying. Plus, it’s ready in half an hour. What’s not to love, right?
What You Need To Make This Hearty Cheeseburger Soup Recipe?
Ground Beef: Okay, so ground beef is the star of this soup, hands down. It’s what gives it that real “cheeseburger in a bowl” vibe. You could swap it out for turkey or even a veggie alternative if you’re feeling adventurous, but let’s be honest—there’s nothing quite like the flavor of beef here. It’s comforting, hearty, and just right.
Elbow Macaroni: These little guys are what turn this from a simple soup into a meal. They soak up just enough of the broth to get soft but still have that little bite. And honestly, who doesn’t love elbow macaroni? It’s like they were made for soups. If you’re out, don’t panic—any small pasta will work. I’ve even thrown in some shells when I was in a pinch, and it was still amazing.
Sharp Cheddar Cheese: Here’s where the magic happens. Sharp cheddar melts into the soup and brings that tangy, cheesy goodness we all love. Regular cheddar works too, but the sharp stuff really takes it up a notch. You know how some dishes just need that extra bit of flavor to make you go “wow”? This is it.
White Balsamic Vinegar: I know, vinegar in a cheeseburger soup sounds a little weird, right? But trust me, this is the secret ingredient you didn’t know you needed. It’s not going to make the soup taste vinegary—no worries there. It just brightens everything up and gives it a little zing that makes all the flavors pop. You might not even notice it’s there, but if you skip it, you’ll definitely feel like something’s missing.
Sesame Seed Buns (for croutons): These croutons, though. They’re a little crunchy, a little toasty, and they give you that perfect “bun” element to the soup without actually having a bun. I mean, you could skip them, but why would you? They make the whole dish more fun. Plus, who doesn’t love croutons?
Heavy Cream: This is what makes the soup so rich and creamy. It gives the whole dish this indulgent, velvety texture that just makes you want to dive in with a spoon. If you’re trying to be a little lighter, you could use half-and-half, but honestly? Heavy cream is where it’s at. Go for it—you deserve it!
Garlic: Do we even need to talk about garlic? It’s like the unofficial king of comfort food. A little garlic in the pot, and suddenly everything smells amazing. It adds that depth of flavor that makes the soup feel warm and cozy. Fresh garlic is always best, but you do you. Just don’t skip it!
Steps To Make Hearty Cheeseburger Soup:
Toast the Croutons: First things first, preheat your oven to 400°F. Grab those sesame seed buns and cut them into bite-sized cubes. Spread them out on a baking sheet, drizzle with olive oil (don’t be shy!), and pop them in the oven for about 10 minutes. You want them golden and crispy, but keep an eye on them so they don’t burn. Crunchy croutons? Yes, please.
Cook the Beef: While the croutons are getting all crispy, heat up a big pot over medium heat. Toss in the ground beef, sprinkle with a teaspoon each of oregano and thyme, and add a good pinch of salt and pepper. Break it up as it cooks—no one wants big chunks of beef in their soup. Once it’s browned and cooked through, transfer it to a bowl and set it aside. Don’t worry, it’ll be back soon.
Sauté the Veggies: In the same pot (no need to dirty another one!), melt the butter. Toss in the onions, carrots, and celery. Cook them for about 10 minutes, stirring now and then. You want them soft and starting to caramelize a bit. The smell at this point? Amazing.
Add the Garlic and Herbs: Turn the heat down a bit and toss in the garlic, along with the rest of the oregano and thyme. Stir it all together and let it cook for just a minute. You don’t want the garlic to burn, but you want that fragrant goodness to really come through.
Make it Thick: Sprinkle the flour over the veggies and stir it in until everything’s coated. Cook it for another minute, stirring the whole time. This is what’s going to make your soup thick and creamy, so don’t skip this part!
Broth Time: Slowly pour in a little chicken broth, scraping up any browned bits from the bottom of the pot. That’s where all the flavor is hiding! Then, add the rest of the broth and the uncooked elbow macaroni. Season with another pinch of salt and pepper. Bring it all to a simmer over medium-high heat.
Cook the Macaroni: Once it’s simmering, turn the heat down to low and let it cook for about 5-7 minutes. Keep an eye on it and give it a stir every now and then to make sure the pasta doesn’t stick to the bottom. You want the macaroni al dente—soft but with a little bite.
Cream and Cheese: Take the pot off the heat and stir in the heavy cream. Then, toss in the shredded cheddar cheese and stir until it’s all melted and the soup is nice and creamy. Cheesy goodness in every bite? Yes, please.
Finish It Off: Add the white balsamic vinegar and stir the cooked beef back into the soup. Let it heat through for a couple of minutes. Taste and adjust the seasoning—add more salt or pepper if you think it needs it.
Serve and Enjoy: Ladle the soup into bowls, and don’t forget to top it off with those crispy croutons, a sprinkle of green onions, and maybe even a little extra shredded cheddar. Now, dig in and enjoy every cheesy, comforting bite!
Tip:
Here’s the deal: when you’re making the croutons, don’t just stick them in the oven and forget about them. The key to perfectly crispy croutons is giving them a little attention. About halfway through baking, give them a toss so they crisp up evenly on all sides. And here’s another trick—if you like them extra crispy (and who doesn’t?), let them stay in the oven for an extra minute or two after you think they’re done, but keep a close eye on them. That golden brown color is your friend. Oh, and if you really want to elevate the flavor, sprinkle a little garlic powder or parmesan over them before baking. It’s a small touch that makes a huge difference. You’ll be amazed at how these little crunchy bites add texture and flavor to every spoonful of your soup.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! This soup is great for meal prep. The flavors get even better after sitting for a bit. Just keep in mind that the pasta might soak up some of the broth as it sits, so when you reheat it, you might need to add a little extra broth or water to get it back to that perfect, creamy consistency. Also, if you’re making it ahead, I’d recommend storing the croutons separately so they stay nice and crispy.
Can I freeze this soup?
Yes, but with a little tweak! The thing with freezing soups that have pasta is that the pasta can get a bit mushy when thawed and reheated. If you’re planning to freeze it, I’d suggest making the soup without the pasta, then cooking and adding the pasta fresh when you’re ready to serve. That way, you keep the texture just right. And remember to freeze the croutons separately or make a fresh batch when you reheat!
Can I use a different cheese?
Definitely! While sharp cheddar is the classic choice here and gives that tangy, cheesy punch, feel free to switch things up. Gouda, mozzarella, or even a little pepper jack would add a fun twist. Just keep in mind that sharper cheeses will give you more flavor, while milder cheeses like mozzarella will make it a bit creamier but with a more subtle taste. You could even mix and match—why not throw in a little of both?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hearty Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 2 tsps dried oregano
- 2 tsps dried thyme
- 6 bsp unsalted butter
- 1 c finely diced yellow onion
- 1 c thinly sliced carrots
- 1 c thinly sliced celery
- 5 cloves garlic finely minced
- 4 bsp all-purpose flour
- 8 c chicken broth
- 8 ounces elbow macaroni uncooked
- 1 c heavy cream
- 8 ounces sharp cheddar cheese shredded
- 1 tsp white balsamic vinegar
- Kosher salt to taste
- Freshly cracked pepper to taste
For the Croutons:
- 4 sesame seed buns diced into 1-inch pieces
- 2 bsp olive oil
Garnish:
- Finely sliced green onions
- Extra shredded cheddar cheese
Instructions
- First, preheat your oven to 400°F. Grab your diced sesame seed buns and spread them out in a single layer on a baking sheet lined with parchment paper. Drizzle them with olive oil—be generous—and toss them around a bit to coat everything. Pop them in the oven for about 10 minutes or until they’re nice and crispy on the outside. Make sure to keep an eye on them—nobody wants burnt croutons!
- Now, grab a large pot and set it over medium heat. Add the ground beef, sprinkle in 1 teaspoon of oregano and thyme, and season with some kosher salt and freshly cracked pepper. Break up the beef as it cooks so it browns evenly. Once it’s fully cooked through, scoop it out and set it aside for later.
- In the same pot (because who needs more dishes?), melt 6 tablespoons of unsalted butter over medium heat. Add the diced onions, sliced carrots, and celery. Crank up the heat to medium-high and let those veggies sauté for about 10 minutes, stirring occasionally so they soften and get a little bit of color.
- Turn the heat down to medium and stir in the minced garlic, along with the rest of the oregano and thyme. Let that cook for about a minute—just long enough for the garlic to get fragrant but not burn.
- Next, sprinkle the flour over the veggies, stirring constantly to coat everything evenly. Let it cook for another minute so the raw flour taste disappears.
- Now, it’s time to deglaze! Pour a little chicken broth into the pot and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom (that’s pure flavor right there!). Once that’s done, pour in the rest of the broth and toss in the uncooked elbow macaroni. Add another pinch of kosher salt and pepper to taste.
- Bring everything to a simmer over medium-high heat, then reduce the heat to low. Let it gently simmer for about 5-7 minutes, just until the macaroni is cooked to al dente. Be sure to stir every now and then so nothing sticks to the bottom of the pot.
- When the pasta’s ready, take the pot off the heat and stir in the heavy cream. Then, add the shredded cheddar cheese and stir until it’s completely melted and creamy.
- Finally, mix in the white balsamic vinegar and the cooked ground beef from earlier. Warm everything through over medium heat, taste, and adjust the seasonings if needed.
- Ladle the soup into bowls and top with those crunchy sesame seed croutons, a sprinkle of green onions, and maybe a little extra cheddar for good measure. Then, dig in and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
