Apple Wine Soup with Roast Beef
Elevate your soup game with this luxurious Apple Wine Soup with Roast Beef, a harmonious blend of sweet and savory flavors perfect for any occasion. This unique recipe combines the tartness of Granny Smith apples with the richness of dry white wine and apple cider, creating a velvety, autumn-inspired soup that’s balanced with a touch of cream and fragrant cinnamon. A topping of warm, thinly sliced roast beef adds hearty decadence to every spoonful, while a sprinkle of fresh thyme leaves provides an elegant garnish. Ready in just under an hour, this comforting yet refined dish is ideal for impressing guests or indulging in a cozy weeknight dinner. Keywords: apple wine soup, roast beef, Granny Smith apple soup, creamy soup recipe, autumn soups.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 cup dry white wine
- 2 cups apple cider
- 3 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon sugar (optional, to taste)
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces roast beef, thinly sliced
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the diced Granny Smith apples and cook for another 3-4 minutes, allowing them to soften slightly.
Pour in the dry white wine, and let it simmer for 2-3 minutes until it reduces slightly.
Add the apple cider and chicken or vegetable stock to the pot. Stir in the ground cinnamon, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Once the apples are fully soft, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a regular blender in batches to blend, then return it to the pot.
Stir in the heavy cream and sugar (if desired) to balance the sweetness. Taste and adjust seasoning as needed.
While the soup is warming up, heat the roast beef slices in a skillet over medium heat, or warm them gently in the oven.
Serve the Apple Wine Soup in bowls, topped with slices of warm roast beef. Garnish with fresh thyme leaves for a pop of color and flavor if desired.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 23.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 888 mg | 19% | |
*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.
