Apple Cheddar Soup is a perfect Gateway Soup into the Fall season. It has the perfect blend of sweet, savory, salty, a touch of heat at the end, and delicious comforting creaminess without the addition of cream! It also supports using ingredients in season from local farmers here in Utah…What’s not to love about all that?!
Fall is now in full swing here in Utah, but last week, the temperatures got so cold that I thought we were skipping fall altogether and we were going to wake up with a foot a snow! Having been born and raised here in Utah, and now raising my own family here…yet, still am never ready for that first bitterness of winter. I am one of those people that love the thought of snow, and am always in awe how the beauty and stillness of it after a storm, but hate that it has to be so bitter and so cold! I had a dream once that snow was warm and didn’t melt and it was amazing!!! You never know….right?!
So after last week, and what I considered freezing temperatures, with heater ablazing, scarves and gloves out of storage, and goosebumps running at full capacity, the next best logical step was to break out all of my soup recipes.
I LOVE soup! It makes me so happy. There is nothing I love more than opening up a menu at a restaurant and seeing a fun, creative, out-of-the-box, delicious and unique soup on their menu. Pure and simple joy right there! That’s why I was so surprised with this Apple and Cheddar combination. It mixes savory with the onion and stock, salty and creamy with the cheddar cheese, sweet and sour with the Green Granny Smith Apples, and our surprise ending…a whisper of heat from the cayenne at the end.
My sister-in-law and I did a gourmet/dinner club several years ago, and one year we had decided on a farmers market theme…which was my favorite by far! For our soup my sister-in-law had a version of this recipe and it ended up being one of the best things we made that night! So yummy and comforting….I’m always wanting to find a good excuse to make it.
I don’t know if you have ever been to an old school diner where they serve apple pie, but instead of a’ la mode they slice a piece of cheddar cheese right on top of your warmed pie, resulting in melty, salty, sweet yumminess. It seems so wrong and weird, but it surprisingly works so well….and that’s when I started brainstorming (I know…crazy right?! HaHa!) and thought what about cheese fondue served with apples or baked Brie…..or a groaning board with meats, cheeses, and fruits? So we eat that combination way more than what we think.
So try it out and let us know what you think…especially right now, when apples are king for the fall season! If you love sweet and salty/savory flavors, and want a soup that is crazy simple and easy to make…..you’ll love this Apple and Cheddar Soup.Print
Apple Cheddar Soup
- Category: Soup
- Cuisine: Lunch/Dinner
- 3 tbsp. Organic (if possible) Unsalted Butter
- 1 med-lg Sweet Vidalia Onion
- 1/3 cup Light Whole Wheat Flour/Quinoa Flour
- 2 tsp. dry mustard
- 4 cups Chicken or Vegetable Stock/Broth
- 2 lg. or 4 sm. Granny Smith Apples
- 1 cup Simply Apple Juice or Apple Cider if you like a little spice
- 10 oz. Sharp Cheddar Cheese, grated (about 3 cups)
- 1/8 tsp. Cayenne Pepper (start there & add more if you like heat)
- 1 tsp. Sea Salt (we love our local Redmond’s Real Salt Sea Salt)
- pepper to taste
- Melt butter in a large saucepan over medium heat. Add onions and saute until caramelized, 7-10 minutes
- Sprinkle flour of choice and dry mustard over the onions and stir evenly to coat.
- Continue cooking, stirring often, for 1-2 minutes
- Add stock/broth stirring until well blended with a whisk.
- Peel, quarter, and core 1 of the large apples or 2 of the small and dice/chop into small pieces. Add apple to the soup, cover, reduce heat to low, and simmer about 10 minutes.
- Stir in juice/cider and grated cheese and cook a few minutes, stirring constantly, until the cheese is fully melted.
- Add Cayenne, Sea Salt, and pepper
- Puree the soup in a blender, in batches if necessary, until smooth and creamy. Place back in pot to keep warm.
- Quarter and core reamaining apple and cut into 1/2 inch diced cubes
- Ladle soup into bowls, sprinkle with diced apple and serve immediately!
- Enjoy every creamy and velvety bite!!! 🙂
- A high powered blender guarantees a velvety smooth and creamy soup. If you don’t have one, no worries, just blend a little longer for a smooth finish.
For more fun and unique soup combinations check out our Tomato Artichoke Soup or our Low-Fat Creamy Taco Soup…made without Cream….go check it out and find out what hidden little gems develop that creamy delicious flavor! 🙂
Feeling like a soup and salad combo for lunch or dinner?! This soup pairs well with our Goat Cheese and Beet Salad…which is such a fun and unique play on the typical beet salad. or our Autumn Salad with an amazing dressing!