Gouda Cheese and Apple Soup
Warm and velvety, this Gouda Cheese and Apple Soup is the perfect balance of savory and sweet, ideal for cozy dinners or fall entertaining. Featuring a blend of creamy Gouda cheese and the natural sweetness of Granny Smith apples, this soup delivers a rich and comforting flavor profile that’s sure to elevate your soup game. Sautéed onions and garlic form the aromatic base, while a touch of nutmeg enhances the soup’s warmth. Thickened with a luscious roux and finished with heavy cream, each spoonful is a silky delight. Serve it with a garnish of fresh thyme for a fragrant spotlight or pair it with crusty bread for a satisfying meal. Easy to prepare in just 45 minutes, this recipe is perfect for beginner chefs and seasoned cooks alike, making it a standout choice for cozy bowls of autumnal comfort. Keywords: Gouda cheese soup, apple soup recipe, creamy soup, fall soup ideas, easy autumn recipes.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 medium apples (e.g., Granny Smith), peeled, cored, and diced
- 1 cup heavy cream
- 2 cups Gouda cheese, shredded
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 teaspoons chopped fresh thyme (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir constantly and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken or vegetable stock, making sure there are no lumps. Bring to a simmer.
Add the diced apples to the pot and cook until tender, about 10 minutes.
Remove the pot from heat and use an immersion blender to puree the mixture until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree, then return to the pot.
Stir in the heavy cream, shredded Gouda cheese, and ground nutmeg. Heat gently over low heat, stirring frequently, until the cheese is melted and the soup is creamy.
Season with salt and black pepper to taste.
Serve hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 7494 mg | 326% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 46.8 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1716 mg | 132% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1020 mg | 22% | |
*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.
