How to Make Cheeseburger Macaroni cheeseburger soup
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 and fresh cracked pepper, to taste
Instructions
- Brown the Beef for Rich FlavorIn a large pot over mediumheat, you can cook the ground beef until browned. Season with half ofthe oregano, thyme, salt, and pepper. Once fully cooked, transfer the beef to aplate and set aside, leaving the drippings in the pot for extra flavor.
- Sauté the Vegetables to Build DepthMelt the butter in the same pot, then add the diced onion, sliced carrots, and celery. Cook for a few minutes until they soften, then stir in the minced garlic and remaining herbs. Let everything cook until fragrant, ensuring the base of the soup is packed with flavor.
- Creating a Rich and Creamy BaseEvenly dust the sautéed vegetables with flour, stirring thoroughly to ensure they are well coated. This process lays the foundation for a smooth and luscious texture. Gradually add the chicken broth, stirring continuously to maintain a silky consistency without clumps. Allow the mixture to reach a gentle simmer, letting it cook until it begins to thicken, creating a perfectly rich and velvety soup.
