Apple Soup
Savor the comforting warmth of this velvety Apple Soup, a unique blend of sweet and savory flavors that's perfect for cozy evenings or as a stunning starter. Made with tart apples like Granny Smith or Honeycrisp, this creamy soup is infused with aromatic sautéed onions and garlic, gently spiced with cinnamon, and enriched with a splash of heavy cream. Simmered to perfection and pureed for a silky texture, it's finished with a hint of thyme for an elegant touch. Ready in just 40 minutes, this easy-to-make recipe is the ideal way to celebrate the flavors of fall. Serve it with crusty bread for dipping, and you'll have an instant crowd-pleaser! Keywords: Apple Soup recipe, creamy apple soup, fall soups, sweet and savory soup recipes, cozy soup ideas.
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Recipe Information
Ingredients
- 4 medium-sized apples (e.g., Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 1 medium-sized, finely chopped yellow onion
- 2 cloves, minced garlic
- 4 cups vegetable or chicken stock
- 0.5 cup heavy cream
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon ground black pepper
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Peel, core, and dice the apples into small chunks for easy cooking. Set aside.
In a medium-sized pot, melt the butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add the diced apples to the pot and stir well to coat them with the butter and aromatics. Cook for 5 minutes, stirring occasionally, until the apples begin to soften.
Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 15 minutes, or until the apples are fully tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches and puree until velvety.
Return the pureed soup to the pot (if using a blender) and place it back over low heat. Stir in the heavy cream, ground cinnamon, salt, and ground black pepper. Adjust seasoning if needed.
Simmer for another 2-3 minutes to heat through but avoid boiling the cream.
Ladle the soup into bowls and garnish with fresh thyme sprigs, if desired. Serve warm.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4677 mg | 203% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 82.8 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1185 mg | 25% | |
*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.
