Hearty Cheeseburger Soup

Cheeseburger Soup: Ground beef, macaroni, cheddar cheese, and veggies in a creamy broth, finished with crunchy sesame croutons.

this Recipe

So, here’s the thing: I’ve always been a die-hard cheeseburger fan. But sometimes, life throws you curveballs—like a rainy day when the grill is a no-go, or that sudden craving for something warm and cozy instead of a messy bun. That’s how this Cheeseburger Soup came to life.

The first time I made it, I was skeptical. Would it really taste like a cheeseburger? Would the pasta feel out of place? But one spoonful in, I was sold. The creamy, cheesy broth was like the best mac and cheese I’d ever had, but with the savory punch of a burger. My kids were hooked too (they even asked for seconds, which never happens with soup). And the croutons? Oh, those little sesame-topped bites sealed the deal.

Now, this soup has become one of those recipes I turn to whenever I want something comforting but a little fun. It’s perfect for those nights when you want to try something new but still keep it simple. Plus, it’s a great excuse to eat “cheeseburgers” with a spoon.

Why You’ll Love This Hearty Cheeseburger Soup Recipe?

Why should this Cheeseburger Soup become your next go-to? Let’s break it down:

• One Pot, Zero Stress: Minimal cleanup, which is always a win in my book.
• Burgers Without the Grill: You get all the flavor of a cheeseburger in a cozy, spoonable form.
• Crowd-Pleaser: Whether it’s picky kids or hungry friends, everyone loves this soup.
• Make-Ahead Friendly: The flavors only get better as it sits, making it perfect for leftovers or meal prep.
• Top It Your Way: The croutons are a game-changer, but you can customize with extra cheese, bacon, or even a dollop of sour cream.

Ingredient Notes:

This soup may seem simple, but every ingredient brings something special to the table. Here’s the lowdown:

• Ground Beef: The heart of the recipe. Use lean beef for less grease, or swap for turkey or veggie crumbles if you’re feeling adventurous.
• Elbow Macaroni: Classic and comforting, though shells or ditalini work just as well.
• Cheddar Cheese: Sharp cheddar melts beautifully, giving the broth that perfect creamy texture and tangy kick.
• Veggies: Onion, carrots, and celery add flavor and balance—plus, it’s always nice to sneak in some veggies.
• Sesame Seed Buns: Turning burger buns into croutons might be the best idea I’ve ever had. They’re crispy, buttery, and tie the whole “cheeseburger” theme together.
• White Balsamic Vinegar: A splash of this brightens the richness, making every bite pop.

How To Make Hearty Cheeseburger Soup?

Let’s get into it! This recipe is straightforward, but the little details make all the difference.

Step 1: Crouton Magic
Preheat your oven to 400°F. Dice up some sesame seed buns (or whatever you’ve got on hand) into bite-sized pieces. Toss them with olive oil, spread them on a baking sheet, and bake for about 10 minutes. They’ll come out golden and crispy—try not to eat them all before the soup is done.

Step 2: Brown the Beef
In a big pot, brown the ground beef with a pinch of oregano, thyme, salt, and pepper. Break it up as it cooks, then scoop it out and set it aside. You’ll use this same pot for everything else (yay, fewer dishes).

Step 3: Sauté the Veggies
Melt some butter in the pot, then toss in the onions, carrots, and celery. Let them cook until they’re soft and just starting to caramelize—about 10 minutes. This step is where your kitchen starts smelling amazing.

Step 4: Add Garlic and Herbs
Stir in minced garlic and the rest of the oregano and thyme. Let it cook for a minute to wake up all those flavors.

Step 5: Make the Base
Sprinkle flour over the veggies and stir until everything’s coated. Slowly add a bit of chicken broth, scraping up any browned bits from the bottom of the pot. Then pour in the rest of the broth and bring it all to a simmer.

Step 6: Pasta Time
Add the macaroni and let it cook right in the broth. Stir occasionally to make sure it doesn’t stick. This is when the soup really starts coming together.

Step 7: Creamy, Cheesy Goodness
Once the pasta is cooked, take the pot off the heat and stir in the heavy cream and shredded cheddar. Watch it melt into the broth—it’s pure magic.

Step 8: Bring It All Together
Stir in the white balsamic vinegar (trust me, it’s worth it) and add the cooked beef back to the pot. Taste, adjust the seasoning if needed, and let it warm over low heat.

Step 9: Serve It Up
Ladle the soup into bowls and top with your crispy sesame croutons, a sprinkle of green onions, and maybe a little extra cheese. Grab a spoon and dig in!

Storage Options:

Here’s how to make the most of your leftovers:

• Refrigerator: Store in an airtight container for up to three days. Reheat on the stove over low heat, adding a splash of broth if it’s too thick.
• Freezer: Portion into containers and freeze for up to a month. Thaw overnight in the fridge, then reheat gently on the stove.

Variations and Substitutions:

Want to make this recipe your own? Here are some ideas:

• Protein Swap: Use ground turkey, chicken, or even a plant-based alternative.
• Extra Veggies: Bell peppers, zucchini, or mushrooms would be great additions.
• Cheese Choices: Try Monterey Jack, gouda, or even a smoky cheddar for a twist.
• Spicy Kick: Add a pinch of cayenne or a drizzle of hot sauce if you like a little heat.

What to Serve with Hearty Cheeseburger Soup?

This soup is plenty hearty on its own, but here’s how to take it up a notch:

• Side Salad: A crisp, tangy salad balances the richness of the soup.
• Garlic Bread: Perfect for dunking and soaking up every last drop.
• Cold Drink: Pair with an iced tea or beer for a classic burger-and-beer vibe.

Frequently Asked Questions:

Can I make this soup ahead of time?

Absolutely. The flavors get even better as it sit. Just reheat gently and add a little extra broth if needed.

What other pasta shapes can I use?

Any small pasta, like shells or ditalini, works perfectly.

Can I freeze it?

Definitely! Just portion it out, freeze, and thaw when you’re ready for a cozy meal.

So, what do you think? Is this Cheeseburger Soup calling your name? It’s cozy, cheesy, and so much fun to make (and eat). Give it a try, and don’t forget to let me know how it turns out—or if you come up with any fun twists!

Hearty Cheeseburger Soup

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Imagine all the best parts of a cheeseburger—juicy ground beef, sharp cheddar, tender macaroni, and even crispy croutons—coming together in one creamy, cozy bowl. That’s exactly what this Hearty Cheeseburger Soup delivers. It’s rich, comforting, and perfect for chilly days when you just need a little extra warmth. The soup is packed with flavor, from the perfectly seasoned beef to the cheesy goodness that melts right into the broth. And don’t forget the crunchy sesame croutons on top—they really take this soup to the next level! It’s a family favorite around here, and I bet it will be in your house too.

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10 Servings

Ingredients

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• 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

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Instructions

 

1. 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!
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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

Want to make this soup gluten-free? Super easy! First, swap out the regular elbow macaroni for gluten-free pasta—there are so many great options available now, you won’t even notice the difference. For the croutons, you can either skip them altogether or use gluten-free bread to make your own crispy version (just be sure to check the label for sesame seeds, or add them yourself if needed!). And finally, make sure the chicken broth you’re using is gluten-free, as some brands sneak gluten into their products. With those quick swaps, you’ve got yourself a gluten-free version that’s just as delicious!

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

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