Ingredients
- 1 lb ground beef
- 2 teaspoons dried oregano, separated
- 2 teaspoons dried thyme, separated
- 6 tablespoons of butter
- 1 cup of diced yellow onion
- 1 cup of sliced carrots
- 1 cup of sliced celery
- 5 cloves of garlic, minced
- 4 tablespoons of flour
- 8 cups of chicken broth
- 8 oz uncooked elbow macaroni
- 1 cup of heavy cream
- 8 oz shredded sharp cheddar cheese
- 1 teaspoon of white balsamic vinegar
- Kosher salt, as needed
- Freshly cracked pepper, to taste
- 4 sesame seed buns, cut into 1-inch pieces
- 2 tablespoons of olive oil
- Sliced green onion, for garnish
- Shredded cheddar cheese, for garnish
Instructions
1. Toast the sesame bun croutons
Preheat your oven to 400°F. Cut the sesame seed buns into 1-inch cubes, spread them out on a parchment-lined baking sheet, and drizzle with olive oil. Toss them around a bit to coat each piece, then bake for about 10 minutes, or until they’re golden and crispy. These little croutons are going to add the perfect crunch on top of your soup!
2. Brown the ground beef
In your large pot, heat it over medium heat and add the ground beef along with a teaspoon each of dried oregano and thyme, plus a pinch of salt and pepper. Cook, breaking up the meat with a spatula, until it’s browned and fully cooked through. Remove it from the pot and set aside for later. You don’t need to clean the pot – any leftover bits will just add flavor to the soup.
3. Sauté the veggies
In the same pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery, along with a pinch of salt and pepper. Turn the heat up to medium-high, and cook the veggies for about 10 minutes, stirring occasionally, until they’re softened and starting to caramelize around the edges.
4. Add the garlic and herbs
Reduce the heat to medium, then add the minced garlic, along with the remaining teaspoon of oregano and thyme. Stir everything together and cook for about a minute, just until the garlic is fragrant. Be careful not to let it burn – garlic can go from golden to bitter in seconds.
5. Make the roux
Sprinkle the flour over the veggies, stirring constantly to coat them. Cook for another minute to get rid of the raw flour taste. This step helps thicken the soup, giving it a creamy consistency that’s so satisfying.
6. Add the broth and macaroni
Pour in a splash of chicken broth, using your spoon to scrape up any browned bits from the bottom of the pot (that’s where all the flavor is!). Then add the rest of the broth and the uncooked macaroni noodles. Give it a stir and bring everything to a simmer over medium-high heat.
Once it starts bubbling, reduce the heat to low and let it simmer for 5-7 minutes, or until the pasta is al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
7. Finish with cream and cheese
Take the pot off the heat, then stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy and smooth. Add in the white balsamic vinegar and the cooked ground beef, then return the pot to medium heat for a couple more minutes to warm everything through. Season with salt and pepper to taste.
8. Serve and garnish
Ladle the soup into bowls, top with sesame seed bun croutons, a sprinkle of sliced green onions, and extra shredded cheddar if you like. Now, all that’s left to do is enjoy!
Notes
Store any leftover soup in an airtight container in the fridge for up to 3 days. The croutons are best kept separate to maintain their crunch. When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally. You may need to add a splash of broth or milk to thin it out, as the pasta will soak up some liquid as it sits.
Freezing this soup isn’t recommended due to the cream and cheese, which can separate upon thawing and reheating. If you do want to freeze a portion, try freezing it without the cream and cheese, and adding those after thawing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner