Description
A comforting and quick savory soup combining the sweetness of apples with the sharp flavor of cheddar cheese. Perfect for a chilly fall evening.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion (about 1 medium)
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups chopped tart apples (like Granny Smith or Honeycrisp), peeled and cored
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream (optional, for richness)
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Add the chopped apples and cook until they are tender, about 8-10 minutes.
- Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it is melted and the soup is smooth.
- If using, stir in the heavy cream.
- Season with salt and pepper to your liking.
- Serve hot, garnished with fresh chives or parsley if desired.
Notes
- For a smoother soup, you can use an immersion blender or carefully transfer batches to a regular blender to puree before adding the cheese.
- Adjust the amount of cheese to your preference.
- If you don’t have tart apples, sweeter varieties can be used, but they may make the soup less balanced.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 (varies with cream and cheese)
- Sugar: Approx. 10-15g
- Sodium: Approx. 600-800mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 12-15g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 2-3g
- Protein: Approx. 12-15g
- Cholesterol: Approx. 50-70mg