This Macaroni and Cheeseburger Vegetable Soup has all the flavors of a classic burger, but in cold-weather comfort food form.
If you’ve been following my blog for a while, you probably know that I enjoy traveling. I love experiencing new cultures or even just new regions of the US, and immersing myself in the foods the locals eat. But I’d be lying if I said I don’t enjoy coming back home and returning to my routine.
At heart, I’m a creature of habit, happiest in my home.
Especially this time of year. To me, there isn’t anything more cozy/comforting than spending a chilly evening inside in my PJs with a bowl of homemade soup and a good movie with my hubby.
This particular soup is perfect when comfort food is on your mind.
It’s also a good way to sneak more veggies into picky eaters (soup in general is great for that, right?). Here you can use any type of pasta you like, or substitute potato or other vegetables (like zucchini or bell peppers) instead.
This soup is a great mix of flavors and it includes everything you’ll find in a classic burger. Ketchup, mustard, cheese, and even Worcestershire sauce (which I always add to my burgers). Onion, tomato, and dill pickles are a must for me on a burger, so I use them as garnish for this soup. I know, pickles as a garnish on soup sounds weird, but here they add a great little pop of tart flavor.
- 8 oz (225 g) small pasta, any shape you like (I used shells)
- 2 tablespoons olive oil
- 1 lb (450 g) lean ground beef (I use 90 to 95% lean)
- 1 large onion, diced
- 1 large stalk celery, diced
- 2 medium carrots, shredded
- 1 medium-large tomato, diced
- 3 large cloves garlic, crushed
- 4 tablespoons all-purpose flour
- 3 cups (710 ml) low-fat milk (I used 1%)
- 2 cups (475 ml) low-sodium beef stock or water
- 2 tablespoons ketchup
- 2 teaspoons yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 6 oz (170 g) cheddar cheese, shredded
- Optional Garnishes:
- Diced onion
- Diced tomato
- Diced pickles or relish
- Fresh parsley leaves or fresh chopped lettuce
- Cook the pasta to al dente according to the package directions; drain and set aside.
- Heat the oil in a 5-quart pot over medium to medium-high heat. Add the beef, onion, and celery, and cook (uncovered) until the beef is browned and the vegetables are softened but not browned, about 8 to 10 minutes, stirring occasionally. Turn the heat down to medium and add the carrot, tomato, and garlic and cook 2 minutes more, stirring frequently.
- Stir in the flour and cook 30 seconds, then stir in the milk, water, ketchup, mustard, Worcestershire, salt, and pepper. Cook (uncovered) over medium heat until it reaches a gentle boil. Turn off the heat and stir in the cheese, and then the pasta.
- Serve topped with any garnishes you like.
Looking for more comfort food soups?
And here are some fabulous soup from around the internet that caught my eye…
Canadian Cheddar Cheese Soup from Droolius
Carrot, Squash, and Coriander Soup with Crunchy Harissa Chickpeas from Eats Well With Others
Mushroom Barley and Brie Soup from Pinch and Swirl
Roasted Chestnut Soup with Thyme Cream from Cooking Light