How do you thicken cheeseburger soup?

This soup thickens naturally thanks to a roux made with butter and flour, plus starch from the macaroni as it cooks. If you’d like it thicker, simmer a few extra minutes uncovered or stir in a small amount of shredded cheese at the end.

How do you make easy peasy one pot macaroni cheeseburger soup?

Start by browning ground beef with herbs, then sauté onion, carrot, and celery. Stir in flour to make a roux, deglaze with broth, and add the pasta. Simmer until al dente, then finish with cream and sharp cheddar. Top with toasted sesame bun croutons. All in one pot, all in 30 minutes easy peasy.

What spices are good in hamburger soup?

Dried oregano and thyme give this soup that savory, herby base we associate with burgers. You can also try smoked paprika for depth, garlic powder for extra punch, or even a hint of mustard powder for a cheeseburger twist. For spice lovers, a pinch of red pepper flakes adds a nice kick.

What goes well with One Pot Macaroni Cheeseburger Soup for dinner?

This soup is hearty enough to stand alone, but you can round out the meal with a simple green salad , oven-roasted broccoli , or even air-fried zucchini fries . I like serving it with extra toasted buns or garlic breadsticks for dipping. For a full comfort meal experience, pair it with a light side from the veggie-forward recipes on the blog.

One Pot Macaroni Cheeseburger Soup | Easy, Creamy & Quick

Name: One Pot Macaroni Cheeseburger Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb. ground beef; 2 tsp dried oregano (divided); 2 tsp dried thyme (divided); 6 tbsp butter; 1 cup diced yellow onion; 1 cup sliced carrots; 1 cup sliced celery; 5 cloves garlic, minced; 4 tbsp all-purpose flour; 8 cups chicken broth; 8 oz uncooked elbow macaroni; 1 cup heavy cream; 8 oz shredded sharp cheddar cheese; 1 tsp white balsamic vinegar; Kosher salt & cracked pepper; For Croutons:; 4 sesame seed buns, diced; 2 tbsp olive oil; Garnish:; Sliced green onions; Shredded cheddar cheese

Description

This one pot macaroni cheeseburger soup is a 30-minute creamy comfort food made with ground beef, cheddar, elbow pasta, and no Velveeta.

Ingredients

Scale

1 lb. ground beef
2 tsp dried oregano (divided)
2 tsp dried thyme (divided)
6 tbsp butter
1 cup diced yellow onion
1 cup sliced carrots
1 cup sliced celery
5 cloves garlic, minced
4 tbsp all-purpose flour
8 cups chicken broth
8 oz uncooked elbow macaroni
1 cup heavy cream
8 oz shredded sharp cheddar cheese
1 tsp white balsamic vinegar
Kosher salt & cracked pepper
For Croutons:
4 sesame seed buns, diced
2 tbsp olive oil
Garnish:
Sliced green onions
Shredded cheddar cheese

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Instructions

Toast the Croutons
Preheat oven to 400°F. Toss diced buns with olive oil. Bake for 10 minutes until golden and crispy.
Browning the Beef

Brown ground beef in large pot with 1 tsp oregano, 1 tsp thyme, salt, and pepper. Remove and set aside.

Browning ground beef with herbs for soup base
Cooking the Veggies

In the same pot, melt butter. Add onion, carrots, and celery. Cook 10 minutes.

Sautéed mirepoix for building rich soup flavor
Build the Base:
Add garlic, remaining herbs. Stir in flour. Cook 1 minute, and Deglaze with a splash of broth. Stir in remaining broth and pasta.
Simmer:

Simmer 5–7 minutes until pasta are tender.
Add the Cream + Cheese:

Stir in cream, cheddar, and vinegar. Return beef to pot.

Stirring cheese into the creamy soup base
Final Soup Finish

Heat through. Season to taste. Serve with croutons, cheddar, and green onions.

Notes

Use freshly shredded cheese for smoother melting.
Soup thickens when cooled add broth or cream when reheating.
To freeze: cook without pasta, then add cooked noodles when serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner
Method: one pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 465
Sugar: 4.3 g
Sodium: 1175.7 mg
Fat: 26.3 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0g
Carbohydrates: 31.3 g
Fiber: 2.2 g
Protein: 25.7 g
Cholesterol: 106.8 mg

Toast the Croutons
Preheat oven to 400°F. Toss diced buns with olive oil. Bake for 10 minutes until golden and crispy.

Browning the Beef

Cooking the Veggies

Build the Base:
Add garlic, remaining herbs. Stir in flour. Cook 1 minute, and Deglaze with a splash of broth. Stir in remaining broth and pasta.

Simmer:

Add the Cream + Cheese:

Final Soup Finish