This cheeseburger soup recipe is a quick and easy comfort food that your family will love. Ready in just 30 minutes, everything cooks in one pot, and it’s made with real, whole ingredients—no Velveeta!
This macaroni soup combines all the flavors of cheeseburgers and macaroni and cheese. It features the same ingredients as your favorite burger (minus the ketchup and mustard) and includes perfectly cooked macaroni noodles. The creamy, cheesy base, combined with al dente elbows and seasoned ground beef, is a delicious and satisfying meal.
Ingredients
- Ground Beef (80/20 organic grass-fed recommended)
- Onion
- Carrot
- Celery
- Garlic (freshly minced)
- Dried oregano
- Dried thyme
- All-purpose flour
- Chicken broth (vegetable or beef broth can be substituted)
- Elbow macaroni (or your favorite short pasta)
- Heavy cream
- Sharp cheddar cheese (shredded)
How to Make Cheeseburger Soup
- Hamburger Bun Croutons: Preheat the oven to 400°F. Cut hamburger buns into cubes and place them in a single layer on a baking sheet. Drizzle with olive oil and seasonings (oregano and garlic powder are great). Toss to coat and bake for 10 minutes, or until crispy.
- Cheeseburger Soup: In a Dutch oven over medium heat, brown the ground beef with oregano, thyme, salt, and pepper. Remove the beef and set aside.
- In the same pot, melt butter over medium heat. Sauté the onion, carrots, and celery with salt and pepper for 10 minutes. Reduce heat, add garlic, oregano, and thyme, and cook for another minute.
- Stir in the flour to coat the vegetables. Cook for one minute, stirring frequently.
- Deglaze the pot with a splash of chicken broth, scraping up any browned bits.
- Add the remaining broth, macaroni, salt, and pepper. Bring to a simmer.
- Simmer for 5-7 minutes, or until the pasta is al dente. Stir in the heavy cream and shredded cheese.
- Add the cooked ground beef and heat through. Season with salt and black pepper to taste.
- Serve with the hamburger bun croutons, garnished with green onions and extra shredded cheddar cheese.
Tips for the Best Cheeseburger Soup
- Shred Your Own Cheese: Freshly shredded cheese melts better and creates a smoother texture.
- Thickening: The soup thickens as it cools. Add extra broth or cream to adjust the consistency.
FAQs
- What is cheese soup made of? This soup is made with vegetables, macaroni, ground beef, sharp cheddar, heavy cream, and chicken broth.
- How do you add cheddar to soup? Add the shredded cheddar towards the end of cooking, along with the heavy cream. This prevents the cheese from becoming grainy and helps it melt smoothly.
- What can I add to cheeseburger soup? Customize with shredded pepper jack cheese, bacon, parsley, sour cream, dill pickles, or diced tomatoes.
Making Ahead, Storing, and Reheating
- Making Ahead: If making ahead, cook the noodles separately to prevent them from absorbing too much moisture.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat on the stove over medium heat, adding broth or cream to adjust the consistency. Season with salt and pepper before serving
Crockpot Macaroni Cheeseburger Soup
This cheeseburger soup is an easy, cheesy, and comforting dish made in just 30 minutes! Everything cooks in one pot, and there’s no Velveeta—just real, rich flavors your whole family will love.
Time Required
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
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 & fresh cracked pepper, to taste
For the Croutons
- 4 sesame seed buns (diced into 1-inch pieces)
- 2 tablespoons olive oil
Garnish
- Sliced green onions
- Shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C). Arrange sesame seed bun cubes on a parchment-lined baking sheet, drizzle with olive oil, and toss to coat. Bake for 10 minutes or until crispy.
- Heat a large pot over medium heat. Add ground beef, 1 teaspoon oregano, 1 teaspoon thyme, and a pinch of salt and pepper. Brown the beef, crumbling it with a spatula until cooked through. Remove and set aside.
- In the same pot, melt butter over medium heat. Add onion, carrots, celery, and a pinch of salt and pepper. Cook for 10 minutes, stirring occasionally.
- Reduce heat to medium, then stir in garlic, remaining oregano, and thyme. Cook for 1 minute, then add flour and stir to coat the veggies. Cook for another minute, stirring frequently.
- Deglaze the pot with a splash of chicken broth, scraping up any browned bits. Stir in the remaining broth and macaroni, seasoning with salt and pepper. Bring to a simmer over medium-high heat.
- Once simmering, reduce heat to low and cook for 5-7 minutes, stirring occasionally until the pasta is al dente.
- Remove from heat and stir in heavy cream and shredded cheddar cheese until smooth. Add white balsamic vinegar and return the cooked ground beef to the pot. Heat for 2 minutes until warmed through.
- Serve hot, topped with sesame seed bun croutons, green onions, and extra cheddar cheese. Enjoy!
Tips for the Best Soup
- Use freshly shredded cheese for a creamier texture—pre-shredded cheese doesn’t melt as well.
- The soup thickens as it cools, so add a splash of broth or cream when reheating if needed.