Savory Hamburger Soup

This hamburger soup is built for a weeknight when you need dinner for two and don’t want to dirty every pot in the kitchen. The whole thing happens in a single microwave-safe casserole dish, start to finish, in about 30 minutes.

The splash of dry red wine is what separates this from a basic ground beef and tomato situation. It adds a subtle richness that deepens the tomato sauce without making the soup taste boozy. The alcohol cooks off during microwaving, leaving behind just warmth and complexity. A half teaspoon of sugar balances any acidity from the tomato sauce and wine.

Cooking the carrot and onion first for 2 minutes before adding the beef gives the vegetables a head start. They need more time than ground beef to get tender, and this staggered approach means everything finishes at the same point.

Drain the fat after breaking up the meat. This step makes the difference between a clean, flavorful broth and a greasy slick floating on top.

A sprinkle of shredded cheddar melting into the hot soup right at the table is the finishing touch. It adds a creamy, salty richness to every spoonful.

Chef Tips

• Break the ground beef into small crumbles when stirring at the halfway mark. Larger chunks won’t cook evenly in the microwave
• Use lean ground beef (90/10) to minimize the fat you need to drain
• Microwave wattage varies. If your vegetables aren’t tender after the final cook, add 1 to 2 minutes in 30-second intervals
• This doubles easily if you move up to a 2-quart casserole dish

Variations

• Add diced potato with the carrots for a chunkier, more filling soup
• Stir in a handful of cooked elbow macaroni at the end for a hamburger-mac hybrid
• Swap cheddar for pepper jack cheese to add a little heat