Cheeseburger Macaroni Soup Bowl (Print Version)
Savor a creamy blend of savory beef, cheddar, pasta, and vegetables in every satisfying spoonful.
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
900 grams lean ground beef
03 -
1 large yellow onion, diced
04 -
1 tablespoon chopped garlic
05 -
65 grams all purpose flour
→ Liquids and Seasonings
06 -
950 millilitres chicken broth
07 -
480 millilitres heavy cream
08 -
1 1/2 teaspoons salt
09 -
1 1/2 teaspoons ground black pepper
10 -
1 tablespoon onion powder
11 -
1 tablespoon Italian seasoning
12 -
1/2 teaspoon paprika
→ Vegetables, Pasta and Cheese
13 -
100 grams matchstick cut carrots
14 -
150 grams uncooked macaroni noodles
15 -
340 grams shredded cheddar cheese
16 -
35 grams shredded parmesan cheese
# Instructions:
01 -
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and diced onion. Break the beef apart and cook until thoroughly browned.
02 -
Stir in chopped garlic and cook for 1 minute. Add flour, mix well, and continue cooking for 3 minutes to eliminate a raw flour taste.
03 -
Pour in chicken broth, stirring constantly until slightly thickened. Add heavy cream and stir to combine.
04 -
Add salt, black pepper, onion powder, Italian seasoning, and paprika. Stir thoroughly for even distribution.
05 -
Bring the mixture to a boil. Add matchstick carrots and uncooked macaroni noodles. Stir and return to a boil.
06 -
Cover with a lid and reduce heat to low. Simmer for 20 minutes, stirring occasionally to avoid sticking.
07 -
Remove lid and stir again. Add shredded cheddar and parmesan cheese, stirring until fully melted and soup is creamy. Serve immediately.
# Notes:
01 -
For optimal texture, add cheese at the end off the heat to prevent curdling.