Description
A comforting cheeseburger macaroni soup that combines the hearty flavors of ground beef and rich cheddar cheese, perfect for cozy family gatherings.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 pound Ground Beef
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- Salt, to taste
- Pepper, to taste
- Onion Powder, to taste
- 1 teaspoon Italian Seasoning
- 1 teaspoon Paprika
- 1 cup Matchstick Carrots
- 1 1/2 cups Uncooked Macaroni Noodles
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Parmesan Cheese
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and minced garlic to the pot, cooking until translucent and fragrant, about 5 minutes.
- Stir in the ground beef, cooking until browned and cooked through, approximately 7-10 minutes.
- Sprinkle the flour over the cooked meat mixture, stirring continuously to combine, and cook for about 1 minute.
- Gradually whisk in the chicken broth, followed by the heavy cream, stirring well to avoid lumps.
- Add salt, pepper, onion powder, Italian seasoning, and paprika, and mix to blend the flavors.
- Fold in the matchstick carrots and uncooked macaroni, bringing to a gentle boil.
- Reduce heat to low, cover and simmer for about 10-12 minutes or until pasta is al dente.
- Stir in the shredded cheddar and Parmesan cheeses until melted and creamy. Adjust seasoning to taste.
- Ladle the soup into bowls and serve warm.
Notes
For a vegan version, swap the ground beef with lentils and use vegetable broth. Adjust seasonings and add spices for a spicy kick if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg