Apple Cheddar Soup
- Author: Foodie Gone Healthy
- 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.