Cheeseburger Mac Comfort Soup (Print Version)
# Ingredients:
→ Main Components
01 -
500 g lean ground beef
02 -
200 g elbow macaroni, uncooked
03 -
150 g cheddar cheese, freshly shredded
04 -
30 g parmesan cheese, finely grated
05 -
1.2 litres chicken broth
06 -
240 ml heavy cream
→ Vegetables & Aromatics
07 -
1 medium yellow onion, diced
08 -
2 garlic cloves, minced
09 -
80 g matchstick carrots
→ Seasonings & Oils
10 -
2 tablespoons olive oil
11 -
2 tablespoons all-purpose flour
12 -
1 teaspoon paprika
13 -
1 teaspoon Italian seasoning
14 -
1 teaspoon onion powder
15 -
1 teaspoon salt, or to taste
16 -
0.5 teaspoon black pepper, or to taste
# Instructions:
01 -
Heat olive oil in a large soup pot over medium-high heat. Add ground beef and diced onion, breaking up the meat. Sauté until the beef is deeply browned, about 8 to 10 minutes.
02 -
Add minced garlic to the pot and stir for 1 minute until fragrant. Sprinkle in flour and cook, stirring constantly, for 3 minutes to eliminate the raw taste.
03 -
Pour in chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream until the mixture is smooth.
04 -
Add paprika, Italian seasoning, onion powder, salt, and black pepper. Stir well to incorporate all seasonings.
05 -
Stir in matchstick carrots and uncooked elbow macaroni. Bring the soup to a simmer, then cover, reduce heat to low, and cook for 20 minutes, stirring occasionally to prevent pasta from sticking.
06 -
Remove the pot from heat. Add shredded cheddar and grated parmesan, stirring until the cheeses melt and the soup is creamy. Adjust seasonings as needed. Serve hot.
# Notes:
01 -
For optimal results, shred cheese from a block to ensure a smooth melt without clumping.
02 -
Properly browning the beef develops rich, savoury flavours in the soup.
03 -
Substitute ground turkey or chicken for a lighter version, or use vegetarian crumbles and vegetable broth for a meatless adaptation.
04 -
Enhance the profile by adding diced tomatoes, bell peppers, or using smoked paprika for a deeper taste.