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This apple cheddar soup is a delicious and creamy soup that’s perfect for a cozy meal.
Hearty Cheddar Soup with Apples
Made with fresh apples, sharp cheddar cheese, and warm spices like nutmeg and cinnamon, this soup has a sweet and savory flavor that’s sure to impress.
The recipe is easy to follow and can be made in under an hour. This soup is perfect for serving as a main dish or as a starter, and it pairs well with crusty bread or a simple salad.
How to Make Apple Cheddar Soup
To make this recipe, you need the following ingredients:
- Olive oil: The olive oil is used to sauté the onion and garlic, adding depth of flavor to the soup.
- Onion: The diced onion provides a savory flavor and helps to build the base of the soup.
- Garlic: The minced garlic adds a subtle flavor that enhances the overall taste of the soup.
- Thyme: The fresh minced thyme adds an earthy and herbal note to the soup.
- Granny smith apples: The peeled, cored, and diced granny smith apples bring a sweet and slightly tart flavor to the soup.
- Yukon gold potato: The peeled and diced yukon gold potato is used to thicken the soup and give it a creamy texture.
- Chicken stock: The chicken stock provides a savory and rich flavor to the soup.
- Heavy cream: The heavy cream adds richness and creaminess to the soup.
- Cheddar cheese: The shredded cheddar cheese provides a sharp and tangy flavor to the soup, as well as helping to thicken it.
Once you’ve gathered your ingredients, we will use the following process:
- Soften vegetables. Heat a large dutch oven over medium heat. Add the olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Next add the garlic and thyme and cook for an additional minute. Add the apple, potatoes, and chicken stock. Season with salt and pepper to taste.
- Boil. Bring the soup to a boil and then reduce the heat to low and simmer the soup until the potatoes are fork tender– about 15 minutes. Remove the soup from the heat and add the heavy cream. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can also use a high speed blender– just be careful, the soup will be hot!
- Add cheese. Place the soup back over medium heat and add the cheddar cheese. Stir until the cheese has melted. Season with additional salt and pepper, if needed.
- Storage: Store any leftover soup in an airtight container in the fridge for up to three days.
Tips and Tricks to Perfect Cheddar Apple Soup
Use Granny Smith apples: Granny Smith apples are tart and firm, making them perfect for this soup. They add a bright flavor to the soup and hold up well during cooking.
Cook the onions and garlic first: Sautéing the onion and garlic in olive oil first will bring out their flavors and create a delicious base for the soup.
Don’t overcook the apples: The apples should be tender, but not mushy. Overcooking the apples can result in a less appetizing texture and flavor.
Use a high-quality cheddar cheese: A sharp and flavorful cheddar cheese will take this soup to the next level. Look for a good quality cheddar cheese that will melt easily and add a rich flavor to the soup.
Blend the soup: For a smooth and creamy soup, blend it in a blender or use an immersion blender. This will create a velvety texture and blend all the flavors together.
Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed. You may need to add a bit more salt, pepper, or other spices to bring out the flavors.
Serve with crusty bread: Apple cheddar soup pairs well with crusty bread or a simple salad for a complete meal.
FAQs
Yes, you can substitute vegetable stock for the chicken stock to make this soup vegetarian.
Yes, you can use a different type of apple, but it may affect the overall flavor of the soup. Granny Smith apples are recommended for their tartness and firm texture.
Yes, this soup can be frozen for up to three months. Be sure to store it in an airtight container and allow it to cool completely before freezing.
Yes, you can experiment with different types of cheese, but keep in mind that it may affect the overall flavor of the soup. A sharp cheddar cheese is recommended for its tangy flavor.
Yes, this soup can be made ahead of time and reheated when ready to serve.
Yes, you can experiment with different spices or herbs, such as nutmeg or rosemary, to add more flavor to the soup.
Yes, you can make this soup in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
What to Serve With Apple Cheddar Soup
Crusty bread: A slice of crusty bread is perfect for soaking up the delicious soup and adding some texture to the meal.
Salad: A simple green salad with a light vinaigrette dressing can provide a refreshing contrast to the rich and creamy soup.
Grilled cheese: A classic grilled cheese sandwich is a great option for a hearty and comforting meal that pairs perfectly with apple cheddar soup.
Roasted vegetables: Roasted vegetables like Brussels sprouts, carrots, or sweet potatoes can add some earthy flavors and provide some healthy nutrients to the meal.
Sausage: Cooked sausage or grilled sausage can add some protein and depth of flavor to the meal.
Cider: Apple cheddar soup pairs perfectly with a glass of hot or cold apple cider.
Apple Cheddar Soup Recipe
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Apple Cheddar Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon fresh minced thyme
- 2 granny smith apples peeled, cored, and diced
- 1 yukon gold potato peeled and diced
- 4 cups chicken stock
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
Instructions
- Heat a large dutch oven over medium heat. Add the olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent.
- Next add the garlic and thyme and cook for an additional minute.
- Add the apple, potatoes, and chicken stock. Season with salt and pepper to taste. Bring the soup to a boil and then reduce the heat to low and simmer the soup until the potatoes are fork tender– about 15 minutes.
- Remove the soup from the heat and add the heavy cream. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can also use a high speed blender– just be careful, the soup will be hot!
- Place the soup back over medium heat and add the cheddar cheese. Stir until the cheese has melted. Season with additional salt and pepper, if needed.
- Storage: Store any leftover soup in an airtight container in the fridge for up to three days.
