Cheddar Apple Soup Recipe

There’s something about the comforting warmth of a bowl of soup that just hits the spot, especially during cooler months. I absolutely love this Cheddar Apple Soup Recipe because it elegantly balances sweet and savory flavors in a way that’s totally unexpected, yet so satisfying. When I first tried this soup, the creamy sharp cheddar and sweet-tart apples combined with tender potatoes instantly became a family favorite. Trust me, you’ll want to keep this one in your go-to recipe stash.

this Recipe

Ingredients You’ll Need

The magic of this Cheddar Apple Soup Recipe lies in how well the ingredients complement each other—sweet potatoes and tart apples add a lovely depth, while the cheddar and cream make it luxuriously smooth. When picking your apples, I recommend going for varieties that hold their flavor but won’t turn mushy too fast, and don’t hesitate to use good-quality chicken stock for a richer soup.

• Bacon: Adds a smoky, crispy texture that balances the sweetness perfectly—optional but highly recommended if you’re not vegetarian.
• Sweet Potato: Peeling and dicing into small pieces helps it cook evenly and blend smoothly into the soup.
• Yellow Onion: Brings a mild sweetness and depth when sautéed with the potatoes and apples.
• Apples: I love using a combo like Fuji, Gala, and Golden Delicious for complexity. Peel and dice them small to ensure they soften well.
• Garlic: Minced finely to infuse the base without overpowering the other flavors.
• All-purpose Flour: Helps thicken the soup and create that silky texture.
• Reduced Sodium Chicken Stock: Provides the broth base—using reduced sodium means you control the saltiness.
• Hard Apple Cider or Regular Cider: Hard cider adds a lovely tangy note; regular cider works fine, too.
• Fresh Thyme Leaves: The herbal brightness really lifts the soup.
• Dried Bay Leaves: For subtle aromatic warmth throughout the simmering.
• Brandy: Adds a subtle depth and richness—don’t worry, the alcohol cooks off.
• Heavy Cream: Makes the soup creamy and luscious, though half-and-half can work if you want it lighter.
• Sharp Cheddar Cheese: Use a good-quality sharp cheddar for the best flavor and meltability.
• Kosher Salt & Cracked Black Pepper: Essential for seasoning to make those flavors sing.
• Optional Garnishes: Pumpkin seeds add crunch; grated Parmesan offers extra umami; crispy prosciutto or bacon for texture and flavor contrast.

Variations

I like to mix things up with this Cheddar Apple Soup Recipe depending on the season or what’s in the pantry. Don’t be afraid to experiment a little—it’s easy to adapt!

• Bacon-Free Version: When I want a vegetarian option, I skip the bacon and sauté the veggies in olive oil or unsalted butter. It’s still creamy and full of flavor, but lighter.
• Dairy Alternatives: I’ve tried swapping the heavy cream with coconut milk for a dairy-free twist—it gives a subtle sweetness and holds up well with the cheddar substitute.
• Spice It Up: Adding a pinch of smoked paprika or a dash of cayenne can give the soup a nice depth and a slight kick, which I discovered when trying to warm us up in colder months.
• Different Cheeses: Sometimes I use a mix of sharp cheddar and Gruyère to add a nuttier flavor that still melts beautifully.

How to Make Cheddar Apple Soup Recipe

Step 1: Crisp the Bacon and Prepare the Base

If you’re using bacon, start by cooking it in a large soup pot over medium heat until crispy—about 8 minutes. I always stir frequently to avoid burning. Once done, remove it with a slotted spoon and leave only 2 tablespoons of the rendered fat in the pot; this adds tons of flavor. If you prefer no bacon, heat 2 tablespoons of neutral oil or butter instead. This step sets the stage for those delicious flavors to build.

Step 2: Sauté the Vegetables and Apples

Next, add your diced sweet potatoes to the pot and crank the heat to medium-high. Season with salt and pepper—don’t be shy with seasoning! Cook for about 5 minutes, stirring every now and then. Then throw in the onions and apples, stirring frequently for another 6-8 minutes until everything softens. Toss in the garlic last and cook just 30 seconds until fragrant. Sprinkle the flour over the mix and stir constantly for 2 minutes to cook out the raw flour taste while helping thicken the soup later.

Step 3: Add Liquids and Simmer

Slowly pour in the chicken stock while scraping the browned bits off the bottom of the pot—that’s where flavor lives! Then add the apple cider, fresh thyme leaves, and bay leaves. Bring everything to a boil, then reduce it to a fast simmer. Let it cook, uncovered, stirring occasionally for 10 to 12 minutes until the potatoes are tender and ready to blend.

Step 4: Puree and Enrich with Brandy and Cream

Turn off the heat and use an immersion blender right in the pot to puree until smooth—my favorite method for less cleanup! You can also blend in batches using a stand blender, but watch out for hot soup splatters. Return the soup to the pot if needed, then reduce heat to medium-low and stir in the brandy followed by the heavy cream. Let it warm gently for 3-4 minutes to marry the flavors.

Step 5: Melt the Cheddar and Final Seasoning

Turn the heat down to low and add the shredded sharp cheddar in three batches, stirring constantly until each batch is fully melted before adding the next. This slow addition helps keep the soup silky and prevents the cheese from clumping. Taste the soup and adjust with a little more salt and cracked pepper if needed. Keep it warm until you’re ready to spoon it into bowls.

How to Serve Cheddar Apple Soup Recipe

Garnishes

I love topping this soup with crispy bacon pieces and a sprinkle of crunchy pumpkin seeds—they add a delightful texture contrast. Sometimes I also grate a little extra Parmesan on top, which amps up the umami. If you want to go fancy, crispy prosciutto works wonders and offers a subtle saltiness that pairs perfectly.

Side Dishes

My family and I enjoy this soup with a crusty artisan bread or soft dinner rolls to soak up every last drop. A kale salad dressed in lemon vinaigrette makes a nice fresh counterpoint to the creamy soup. For a heartier meal, pair it with roasted chicken or a simple grilled cheese sandwich.

Creative Ways to Present

For special occasions, I’ve served this Cheddar Apple Soup Recipe in mini pumpkin bowls—it’s both adorable and festive! You can also drizzle a little extra cream in a swirl on top of the soup and garnish with fresh thyme sprigs for a pretty presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it usually keeps well for up to 3 days. When reheating, add a splash of milk or cream to bring back the silky texture and heat gently on the stove.

Freezing

I’ve frozen this soup successfully—just cool it completely before transferring to freezer-safe containers. When thawed and reheated, you may want to whisk in a little extra cheddar or cream to refresh the texture, as cheese-based soups sometimes separate after freezing.

Reheating

Reheat your leftover Cheddar Apple Soup Recipe over low heat, stirring frequently to prevent scorching. If it thickens too much, just stir in some chicken stock or cream to loosen it back up. I always find that warming it slowly helps preserve the creamy, smooth consistency.

FAQs

Final Thoughts

This Cheddar Apple Soup Recipe has become my ultimate comfort food, blending surprising flavors into one creamy, delicious bowl. Whether you’re making it for a cozy family dinner or a holiday gathering, it never fails to impress—and it’s easier than you think! I can’t recommend trying this enough, especially if you love a warm soup that’s a little different but so incredibly tasty. Go ahead, give it a whirl—you might just find your new favorite soup.

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