Ingredients
Soup
- 1 pound 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 ounces uncooked elbow macaroni
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Crotons
- 4 sesame seed buns, diced into 1-inch pieces
- 2 tablespoons olive oil
Garnish
- Sliced green onion
- Shredded cheddar cheese
Instructions
- Make Hamburger Bun Croutons: Preheat your oven to 400°F (200°C). Place the diced sesame seed bun pieces in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for about 10 minutes or until the croutons are crispy on the outside.
- Cook Beef: Heat a large pot over medium heat. Add the ground beef along with 1 teaspoon dried oregano, 1 teaspoon dried thyme, and a pinch of salt and freshly cracked pepper. Cook the beef, breaking it up with a spatula, until fully browned and cooked through. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot (no need to remove the grease), melt the butter over medium heat. Add the diced onion, sliced carrots, sliced celery, and a large pinch of salt and pepper. Increase heat to medium-high and cook, stirring occasionally, for about 10 minutes until the vegetables are softened.
- Add Herbs and Garlic: Reduce heat to medium. Stir in the minced garlic, remaining 1 teaspoon oregano, and remaining 1 teaspoon thyme. Cook for an additional minute until fragrant.
- Add Flour: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for one minute, stirring frequently, to remove the raw flour taste.
- Deglaze the Pot: Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom to incorporate that flavor into the soup.
- Add Remaining Ingredients: Add the rest of the chicken broth and uncooked elbow macaroni. Season with another pinch of salt and pepper. Bring the mixture to a simmer over medium-high heat.
- Simmer: Once simmering, reduce the heat to low and let it cook for 5-7 minutes, or until the pasta is al dente. Stir occasionally to prevent noodles from sticking to the bottom.
- Make it Creamy: Remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Finish and Season: Stir in the white balsamic vinegar. Return the cooked ground beef to the pot, heating over medium for a couple minutes until the beef is warmed through. Adjust seasoning with additional salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls, top each serving with crispy sesame seed bun croutons, sliced green onions, and extra shredded cheddar cheese. Serve immediately and enjoy this cozy, flavorful soup.
- Share the Love: If you enjoyed this recipe, please leave a 5-star rating and review to help others discover it!
Notes
- For a lower fat version, use reduced-fat cheddar cheese and substitute heavy cream with half-and-half or whole milk.
- Feel free to swap elbow macaroni with other small pasta shapes like shells or cavatappi.
- If you prefer a thicker soup, add an extra tablespoon of flour during the sautéeing step.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Ensure to stir frequently while simmering to prevent the macaroni from sticking to the pot’s bottom.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free buns for the croutons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
