Apple Cheddar Soup
Embrace the cozy flavors of fall with this velvety Apple Cheddar Soup, a unique twist on classic comfort food that perfectly balances sweet and savory notes. This creamy soup combines the natural sweetness of tender apples—such as Honeycrisp or Granny Smith—with the robust tang of sharp cheddar cheese, creating a harmonious blend of seasonal flavors. A hint of nutmeg adds warmth, while heavy cream ensures a luxuriously smooth texture. The recipe is surprisingly simple, using pantry staples like onions, chicken or vegetable stock, and just a touch of butter for sautéing. Garnish with fresh chives for a pop of color and elevate your lunch or dinner table with this vibrant, flavorful dish. Ready in just 40 minutes, it’s the perfect choice for chilly evenings or an elegant starter at your next gathering.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium large apples (e.g., Honeycrisp or Granny Smith), peeled, cored, and diced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh chives, chopped (optional, for garnish)
Instructions
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
Add the finely chopped yellow onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the diced apples to the pot and cook for another 3-4 minutes, stirring occasionally, until they soften slightly.
Sprinkle the all-purpose flour over the onions and apples. Stir well to coat and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let it simmer for 10-12 minutes, or until the apples are very tender.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches to blend until smooth, then return it to the pot.
Stir in the heavy cream, shredded sharp cheddar cheese, ground nutmeg, salt, and black pepper. Cook over low heat, stirring constantly, until the cheese is fully melted and the soup is creamy and smooth. Do not let the mixture boil.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped fresh chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 6153 mg | 268% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 50.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1700 mg | 131% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
