Cheddar Apple Soup
Indulge in the comforting blend of sweet and savory with this Cheddar Apple Soup, a creamy delight that combines the sharp tang of aged cheddar with the natural sweetness of fresh apples like Granny Smith or Fuji. This rich, velvety soup gets its hearty base from sautéed onions and a dash of nutmeg for a warm, aromatic depth, while a touch of heavy cream and vegetable broth tie it all together with a luscious finish. Perfect for cozy nights or as an elegant starter, this dish is both easy to make and packed with flavor. Serve it with a sprinkle of fresh thyme for an herby garnish, and enjoy the irresistible harmony of cheese, apples, and spices in every bowl. A true fall favorite that’s as satisfying as it is unique!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 medium apples, peeled, cored, and diced (e.g., Granny Smith or Fuji)
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced apples to the pot and cook for 3–4 minutes, stirring occasionally, until slightly softened.
Sprinkle the flour over the apple and onion mixture. Stir well to coat and cook for 2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, whisking continuously to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer.
Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until the apples are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, nutmeg, salt, and black pepper. Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh thyme leaves, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 55.1 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1801 mg | 139% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2539 mg | 54% | |
*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.
