3. Add Broth and Tomatoes
Pour in the beef broth and the diced tomatoes (including the juice). Stir well to combine.
4. Cook the Macaroni
Bring the soup to a boil, then add the uncooked elbow macaroni.
Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the macaroni is tender.
5. Make it Creamy
Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
Season with salt and black pepper to taste.
6. Serve
Ladle the soup into bowls and garnish with your favorite toppings like chopped green onions, extra cheese, bacon bits, or pickles.
Tips for Success
Cheese: Use freshly shredded cheese for the smoothest, creamiest soup (pre-shredded cheese can be gritty).
Thicker Soup: For a thicker texture, let the soup simmer for a few extra minutes or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
Customize: Add diced pickles, crumbled bacon, or a drizzle of ketchup/mustard for that true cheeseburger flavor!
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if it thickens.
Freeze: This soup can be frozen, but add the pasta and cream after reheating to prevent texture changes.
This One-Pot Macaroni Cheeseburger Soup is a warm, satisfying meal with minimal cleanup. It’s a comfort food classic that your whole family will love. Enjoy!
