Cheeseburger Soup

Sauté the veggies. Heat olive oil in a Dutch oven or stock pot over medium-high heat. Add onions, carrots, green pepper, celery sticks, and garlic; cook for 3 minutes, occasionally stirring.

Brown the beef. Add the ground beef; season with basil, paprika, oregano, salt, and fresh ground pepper. Continue to cook for 5 minutes, or until browned. Don’t break up the ground meat too much; the chunkier texture of the ground beef in the soup will add more to the taste and texture of a cheeseburger.

Add remaining ingredients. Stir in the tomato paste. Then, add the cream cheese and shredded cheddar cheese; stir until the cheese is completely melted. Stir in the broth and milk, and bring the mixture to a boil.

Cook. Reduce the heat to a simmer and cook the soup for 5 minutes. Remove from heat. Taste for seasonings and adjust accordingly.

Serve. Top with freshly shredded cheese, garnish with parsley, and serve.