If you love cozy, comforting soups with just the right amount of savory and sweet, you’re going to adore this Cheddar Apple Soup Recipe. It’s that magical blend of sharp cheddar cheese, tender apples, and creamy sweetness that really hits the spot on chilly days. When I first tried this soup, I was blown away by how the flavors come together so effortlessly, making it perfect for a weeknight dinner or even a special holiday treat. Stick around — I’ll share all the tips and tricks you’ll need to nail this recipe every time.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The combination of cheddar and apples gives you creamy, tangy, and lightly sweet flavor all in one bowl.
- Simple Ingredients, Big Taste: You probably have most of these pantry staples on hand already.
- Adaptable and Flexible: Whether you want it vegetarian or with bacon, this recipe easily suits your mood.
- Family Favorite: My family goes crazy for this soup, especially when topped with crispy bacon and pumpkin seeds!
Ingredients You’ll Need
The beauty of this Cheddar Apple Soup Recipe lies in the harmony of its ingredients. The sweet potatoes bring body and creaminess, the apples add freshness and a hint of tartness, and the sharp cheddar cheese creates that luscious, cheesy finish. Here’s a quick guide to picking the best ingredients to make your soup shine.
- Bacon: Totally optional, but trust me, the smoky crispiness adds a fantastic contrast. If you skip it, butter or oil works great for sautéing.
- Sweet Potato: Adds natural sweetness and creaminess — peel and dice it small so it cooks evenly.
- Yellow Onion: Provides savory depth; diced finely to melt into the soup.
- Apples: I recommend a mix of Fuji, Gala, and Golden Delicious to create complex layers of flavor.
- Garlic: Just a couple cloves minced for that warm aroma.
- All-Purpose Flour: Helps thicken the soup so it’s silky smooth.
- Chicken Stock: Use low sodium to control the saltiness; adds rich umami.
- Apple Cider: This freshens the soup and emphasizes the apple character.
- Fresh Thyme and Bay Leaves: For that subtle herbal punch that rounds everything out.
- Brandy: Optional but it gives the soup a lovely, sophisticated warmth — add it gently!
- Heavy Cream: Makes the soup decadently creamy, but you can use half-and-half if you want to lighten it.
- Sharp Cheddar Cheese: Your star player — shredded for easy melting.
- Salt and Pepper: Don’t skip seasoning, it’s key to making all flavors pop.
- Optional Garnishes: Pumpkin seeds, extra parmesan, or crispy bacon add texture and flair.
Variations
One of the best things about this Cheddar Apple Soup Recipe is how easy it is to personalize. Over the years, I’ve found some tweaks that make it even more fun and adaptable to different dietary needs or flavor profiles.
- Vegetarian Version: Skip the bacon and use olive oil or butter to sauté the veggies; it’s just as delicious and lighter.
- Spicy Kick: Add a pinch of cayenne or smoked paprika to bring some heat — my kids actually love this twist!
- Dairy-Free: Substitute the cream with full-fat coconut milk and use a dairy-free cheddar alternative; it won’t be exactly the same, but totally tasty.
- Seasonal Apple Swaps: Depending on what’s fresh, try Granny Smith for tartness or Honeycrisp for a sweeter bite.
How to Make Cheddar Apple Soup Recipe
Step 1: Crisp Bacon or Prep Your Pan
If you’re using bacon (highly recommended if you’re not vegetarian), start by cooking it in a large soup pot over medium heat until it’s beautifully crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and leave only 2 tablespoons of the bacon fat in the pot. This fat adds a ton of flavor to your soup. If you’re skipping the bacon, just heat 2 tablespoons of unsalted butter or olive oil until shimmering before moving on.
Step 2: Sauté the Veggies and Apples
Next, toss in the diced sweet potato with a teaspoon of kosher salt and a quarter teaspoon of black pepper. Cook over medium-high heat, stirring occasionally for about 5 minutes. Then add the onions and apples and cook until everything softens and smells heavenly, around 6-8 minutes. Add the minced garlic and stir just until fragrant, about 30 seconds — don’t let it burn! Now sprinkle the flour evenly over the mixture and stir constantly for 2 minutes to cook out the raw flour taste and help thicken the soup.
Step 3: Add Liquids and Simmer
Slowly pour in the chicken stock, scraping the bottom of the pot to loosen any delicious browned bits — that’s flavor gold right there! Then add the apple cider, fresh thyme leaves, and the bay leaves. Bring the pot to a boil, then reduce the heat to a rapid simmer and cook, stirring occasionally, until the potatoes are tender, around 10 to 12 minutes. Once the veggies are soft, fish out and discard the bay leaves.
Step 4: Puree Your Soup
Here’s where the magic happens: turn off the heat and blend the soup until silky smooth. Using an immersion blender is my go-to because it’s easy and quick, but a stand blender works just as well — just be careful with hot liquids and blend in batches. Pour the soup back into the pot once it’s creamy and luscious.
Step 5: Enrich with Brandy, Cream, and Cheddar
Reduce your stove to medium-low heat, and stir in the brandy and heavy cream. Let it warm through for about 3-4 minutes. Next comes the star: shred in the sharp cheddar cheese in three batches, stirring constantly to melt it fully and create that ultimate velvety texture. Don’t rush this part! Taste and adjust the salt and pepper — this step really makes your Cheddar Apple Soup Recipe sing.
Step 6: Serve and Garnish
Ladle your soup into bowls and sprinkle with the crispy bacon you set aside earlier. I love adding toasted pumpkin seeds and a little grated Parmesan for an extra punch of crunch and umami, but feel free to keep it simple or make it fancy!
Pro Tips for Making Cheddar Apple Soup Recipe
- Choose Your Apples Wisely: I discovered blending sweeter apples like Fuji with tart Granny Smith really brightens the soup without extra sugar.
- Slow Cheese Addition: Adding cheddar in small batches ensures your soup stays smooth and cheesy rather than grainy.
- Salt Gradually: Because the broth and cheddar add salt, I always taste before final seasoning to avoid over-salting.
- Avoid Overcooking Apples: Cook apples just until soft for the best texture and sweetness; mushy apples can muddy the flavor.
How to Serve Cheddar Apple Soup Recipe
Garnishes
I love toppling this soup with crispy bacon pieces for a salty crunch, plus toasted pumpkin seeds for that nutty surprise. A light dusting of freshly grated Parmesan adds a lovely savory note, and sometimes I sprinkle fresh thyme leaves to echo the herbs inside the soup. These simple garnishes make the bowl feel special and give a variety of textures that keep each spoonful interesting.
Side Dishes
This soup pairs beautifully with crusty bread or a flaky biscuit for dipping. My family also loves it alongside a crisp green salad with a tangy vinaigrette to balance the creamy richness. If you want to amp up the meal, try serving with roasted root vegetables or a light grilled chicken breast for protein.
Creative Ways to Present
For a dinner party, I like to serve this soup in small, elegant ramekins as an appetizer, topped with microgreens and a drizzle of truffle oil for a touch of luxury. You could also swirl a bit of extra cream on top and sprinkle finely chopped chives to brighten up the look. If you’re feeling festive, ladle it into mini hollowed-out pumpkin bowls — it’s a charming way to serve in fall!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Cheddar Apple Soup in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors meld together. Just give it a good stir before reheating to smooth everything back out.
Freezing
Freezing this soup is totally possible, but I recommend holding off on adding the heavy cream until you reheat. Freeze in portion-sized containers for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring frequently. Add your cream or dairy then to keep it from separating. Avoid microwaving at full power, which can cause curdling. If the soup thickens too much when reheating, stir in a splash of chicken stock or milk until you get your desired consistency.
FAQs
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Can I make this Cheddar Apple Soup Recipe vegetarian?
Absolutely! Simply skip the bacon and sauté the vegetables in olive oil or butter instead. Using vegetable broth in place of chicken stock will keep it fully vegetarian while still tasting delicious.
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What type of apples work best for this soup?
I love mixing sweet apples like Fuji or Gala with tart ones like Granny Smith to get a balanced flavor. Golden Delicious also adds a mellow sweetness. Avoid very soft or overly sweet apples that might turn mushy or overly sweet when cooked.
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Can I use a slow cooker to make this soup?
You can, but I prefer stovetop because it gives you better control over texture and flavor development. If using a slow cooker, sauté the veggies first and cook everything on low for about 4 hours, but be mindful that pureeing can be trickier without an immersion blender.
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How do I prevent the soup from curdling when reheating?
Reheat gently on low heat and stir frequently. Adding cream during reheating instead of during initial cooking helps too. Avoid boiling once cream is added to keep it smooth.
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Can I substitute the cheddar cheese?
You can try other sharp cheeses like Gruyère or aged white cheddar for a slightly different flavor, but avoid mild cheeses as they won’t provide the same punch that makes this soup so satisfying.
Final Thoughts
Honestly, this Cheddar Apple Soup Recipe has become one of my go-to comfort foods, especially when the weather turns crisp. It’s the kind of dish that comforts the soul and tastes like a hug in a bowl. I hope you give it a try and find as much joy in making and sharing it as I do. You’re going to love how adaptable it is — so don’t hesitate to make it your own. Happy cooking, my friend!
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Cheddar Apple Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and comforting Cheddar Apple Soup combines the sweetness of apples and sweet potatoes with sharp cheddar cheese for a creamy, flavorful dish that’s perfect for fall or anytime you crave a cozy, savory soup with a hint of sweetness.
Ingredients
Optional Bacon
- 6 slices Bacon – OPTIONAL
Vegetables and Fruits
- 1 medium Sweet Potato – peeled and roughly small dice (about 2 heaping cups)
- 1 medium Yellow Onion – peeled & small dice (about 1 1/2 cups)
- 2 whole Apples – peeled and small dice (about 3 1/4 cups)
- 2 Cloves Garlic – minced
Dry Ingredients
- 2 TBS All-Purpose Flour
- To taste Kosher Salt
- To taste Cracked Black Pepper
- 1 scant TBS Fresh Thyme Leaves
- 2 whole Dried Bay Leaves
Liquids and Dairy
- 2 Cups Reduced Sodium Chicken Stock
- 2 Cups Hard Apple Cider or Regular Cider
- 2 TBS Brandy
- 1/2 Cup Heavy Cream – or more to taste
Cheese
- 12 ounces Sharp Cheddar Cheese – shredded (about 3 1/2 cups)
Optional Garnishes
- Pumpkin Seeds
- Grated Parmesan
- Crispy Prosciutto or Bacon
Instructions
- Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
- Add the vegetables: To the same pot with bacon grease, add the sweet potatoes and increase heat to medium-high. Season with 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Add the diced onions and apples, then cook, stirring frequently, until softened, about 6-8 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is fully incorporated, about 2 minutes. (If you are not using bacon, heat 2 tablespoons of neutral oil or unsalted butter until shimmering before adding the potatoes.)
- Add liquids and simmer: Slowly pour in the reduced sodium chicken stock, using the back of a wooden spoon to scrape any browned bits from the bottom. Add the hard apple cider, fresh thyme leaves, and bay leaves. Stir well and increase heat to bring to a boil. Then reduce heat to a rapid simmer and cook, stirring occasionally, for 10-12 minutes or until the potatoes are tender. Remove and discard the bay leaves.
- Puree the soup: Turn off the heat. Use an immersion blender directly in the pot to puree the soup until smooth, or transfer the soup in batches to a high-speed blender and blend until smooth. Return pureed soup to the pot.
- Add brandy and cream: Reduce heat to medium-low, stir in the brandy and heavy cream. Cook for 3-4 minutes or until heated through, stirring occasionally.
- Incorporate cheese: Turn heat to low. Add the shredded sharp cheddar cheese in three batches, stirring constantly after each addition until the cheese is fully melted and smooth before adding the next batch. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the warm soup into serving bowls and top with crispy bacon if using. Garnish with pumpkin seeds, grated Parmesan, or crispy prosciutto as desired. Enjoy!
Notes
- Bacon: Omit bacon if desired. Use two tablespoons of unsalted butter or olive oil to sauté the vegetables instead.
- Apples: For a more complex flavor, use a combination of apples such as Fuji, Gala, and Golden Delicious. To prep in advance, peel and chop apples then store in a saltwater solution (1 teaspoon kosher salt to 2 cups water) refrigerated to prevent browning. Rinse before using.
- Cream substitution: Heavy cream gives a rich texture; half-and-half can be used for a thinner soup.
- Seasoning: Adjust salt and pepper to taste. Don’t be afraid to season generously as it enhances complex soup flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
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