Hearty Cheeseburger Soup

4 from 1 vote

Prep Time 10

Cook Time 20

Total Time 30

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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Servings

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

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!

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