Cheddar Apple Soup is one of those bowls that hits you with surprise and comfort at the same time: bright, slightly tart apples married to a creamy, savory cheddar swirl. Ready in about 30 minutes, it’s an easy dinner or a show-stopping starter for fall gatherings. Let’s dig in.
Why you’ll fall for this soup
This isn’t your childhood apple sauce in a bowl. The Fall Apple Soup vibe comes from the warm spices and roasted apples, while the sharp cheese brings savory depth. It hits three key notes every time: warmth, creaminess, and a playful sweet-savory contrast. Want cozy? This bowl delivers.
Bold tip: Use freshly shredded cheddar — it melts silky and avoids grainy clumps.
The little backstory (aka why apples & cheddar work)
Apples and cheese have been dinner companions for centuries — think picnic boards and farmhouse kitchens. When you blend them into a soup, you get the best of both worlds: the apples lend sweetness and acidity, the cheddar adds umami and richness. It’s comfort food with a clever twist. Plus, it screams autumn: apples, warm spices, and that golden glow in your bowl.
Ingredients — what you’ll need (and why)
Here’s a short breakdown so you know what each ingredient does:
- Apples (2, peeled & chopped) — Granny Smith or Honeycrisp give a bright, tart backbone.
- Onion (1, diced) — builds savory base notes.
- Butter (2 tbsp) — for sautéing and flavor.
- Chicken or vegetable broth (4 cups) — the savory liquid base (swap for veg broth to keep it vegetarian).
- Sharp cheddar (2 cups, shredded) — the star — bold and melty.
- Heavy cream (1 cup) — makes it luxurious; half-and-half works if you want lighter.
- Thyme (1 tsp) — herbal balance.
- Salt & black pepper — to taste.
- Optional: pinch of nutmeg or cinnamon — warms the apple notes without shouting.
This recipe hits “comfort” without being cloying. Swap ingredients freely, but keep the cheddar and apple ratio balanced.
Quick “why” notes on the keywords you might search for
If you typed Creamy Apple Soup Recipe into Google, you’re in the right place — this soup delivers creamed texture without heavy technique. If “apple cider meets soup” is your jam, a splash of cider transforms it into an Apple Cider Soup with bright tang. Prefer the label White Cheddar And Apple Soup? That’s just a more formal name for the same deliciousness. I’ve also seen people call it Apple Cheese Soup or Apple Cheddar Soup — same idea, wildly satisfying.
Step-by-step: How to make it (easy and reliable)
- Sauté the base. Melt butter in a large pot over medium heat. Add diced onion and a pinch of salt. Cook until soft and translucent (about 5–7 minutes).
- Add the apples & herbs. Stir in peeled, chopped apples and thyme. Cook 3–4 minutes until they start to soften. If you like a touch of warmth, add a light pinch of nutmeg or cinnamon here.
- Simmer. Pour in the broth, bring to a boil, then reduce to a simmer for 12–15 minutes until the apples are tender.
- Blend. Use an immersion blender to purée the soup until smooth. No immersion blender? Carefully transfer batches to a countertop blender.
- Cheesy finish. Return the pureed soup to low heat. Stir in shredded cheddar a little at a time, whisking until fully melted and integrated. Then stir in the heavy cream and warm gently (don’t boil once the cheese is added).
- Season & serve. Taste and adjust salt/pepper. Ladle into bowls and garnish with extra cheddar, a thyme sprig, or crispy shallots if you’re feeling fancy.
Bold tip: Add the cheese slowly and keep heat low — high heat makes the cheddar separate or clump.
Pro tips for a silky bowl (short and punchy)
- Fresh cheese > pre-shredded. Anti-caking agents in bagged cheese ruin melt-in-soup texture.
- Don’t boil after adding cream or cheese. Keep the pot on low so the dairy stays smooth.
- Balance sweetness with acid. If the soup tastes flat, squeeze in a little lemon or a splash of apple cider vinegar.
- Texture options: Blend completely for a velvety Creamy Apple Soup Recipe, or blitz half the batch and leave the rest chunky for a rustic feel.
- FYI: For deeper flavor, roast the apples and onions in the oven before simmering.
Delicious variations to try
- Apple Cider Kick: Substitute 1 cup of broth with 1 cup of apple cider for a sharper, fruitier finish—hello Apple Cider Soup vibes.
- Smoky Cheddar: Use smoked cheddar for a heartier, campfire flavor.
- Veg swap: Use vegetable stock to make this a vegetarian Autumn Apple Soup that still sings.
- White Cheddar twist: Try White Cheddar And Apple Soup by swapping sharp orange cheddar for a tangy white cheddar. Elegant and classy.
- Spice it up: Add a pinch of cayenne or smoked paprika for heat and depth.
- Add protein: Stir in shredded rotisserie chicken at the end for a heartier main-course soup.
Best ways to serve it (pairings you’ll actually love)
- Crusty bread or a warm sourdough baguette for dunking.
- Grilled cheese (obviously). Try a sharp cheddar-on-rye grilled sandwich for maximum nostalgia.
- Light salad (arugula with lemon vinaigrette) to cut the richness.
- Toppings: extra shredded cheddar, toasted pepitas, fried shallots, or a drizzle of good olive oil.
Rhetorical question: Want to be the person who brings the wow offering to a dinner party? Bring this soup.
Storage, reheating, and make-ahead
- Refrigerate: Keeps 3–4 days in an airtight container. Reheat gently on stovetop.
- Freeze: You can freeze before adding cream and cheese (dairy-free stage) — freezes well for up to 3 months. Thaw, reheat, then stir in dairy and cheese.
- Make-ahead: Soup bases often deepen in flavor overnight — make the base a day ahead and finish with cheese just before serving.
Bold tip: Freeze without the dairy for best texture and reheat later with fresh cream & cheese.
Common questions answered (FAQs)
Can I use sweet apples like Fuji?
Yes, but sweet apples yield a sweeter soup. I prefer tart apples for balance (Granny Smith or Honeycrisp).
Can I skip the cream?
You can use milk or half-and-half for a lighter finish. For dairy-free, swap with full-fat coconut milk and a melty dairy-free cheese.
Will the cheese separate?
If you add cheese too fast or cook too hot, it can separate. Tip: low heat and gradual addition prevent that. (Yes — I learned this the messy way once.)
Is this actually a “cheesy” soup or more apple-forward?
It’s a true duet: apples lead with brightness; cheddar supports with savory richness. If you want it cheesier, add more cheddar.
Serving sizes & timing
This recipe makes roughly 4 generous bowls. It takes about 30 minutes from start to finish — perfect for a quick weeknight meal, or scale up for a larger crowd. For entertaining, make the base ahead and finish with cheese just before your guests arrive.
Why it fits the season (and your feed)
This soup screams autumn. It visually reads as golden and cozy, and it tastes like fall: apple forward with savory echoes. It looks gorgeous topped with herbs or a cheddar crisp and photographs well — perfect if you love posting seasonal food shots.
Little brag: It pairs with so many comfort dishes that you can turn it into a full seasonal menu — starter soup, roasted root vegetable main, and apple crisp for dessert. Seasonal harmony!
Final thoughts — should you make this?
Short answer: yes. This Apple Cheddar Soup (or Apple Cheese Soup, take your pick) gives you a fast, impressive dish that feels both inventive and nostalgic. It’s a Fall Apple Soup classic in the making and a go-to when you want comfort + creativity.
Bold final tip: If you try one tweak, add 1/4 cup apple cider and a splash of sherry — it brightens the whole bowl and makes the cheddar sing.
Go heat a pot, shred some good cheddar, and fall into a bowl of cozy.
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Heavenly Cheddar Apple Soup — a Fall Apple Soup That’s Dangerously Good
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
Description
A warm, creamy soup that pairs tangy apples with sharp cheddar for a surprisingly comforting bowl. Ready in about 30 minutes, it’s perfect for brisk evenings when you want something quick, cozy, and a little different.
Ingredients
- 2 medium apples, peeled and cut into chunks
- 1 medium onion, diced
- 2 cups sharp cheddar, grated
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried (or 1½ tsp fresh) thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes.
- Add the apple pieces and thyme; cook, stirring occasionally, until the apples begin to soften, roughly 4–6 minutes.
- Pour in the broth, bring the mixture to a gentle boil, then lower the heat and simmer for 12–15 minutes, until the fruit is tender.
- Remove the pot from the heat and puree the mixture until smooth—use an immersion blender in the pot or transfer in batches to a countertop blender.
- Return the blended soup to low heat. Whisk in the grated cheddar a handful at a time, stirring until each addition melts completely. Stir in the heavy cream and warm through—do not boil.
- Taste and season with salt and pepper. Serve hot, garnished with an extra sprinkle of cheddar or a thyme sprig if you like.
Notes
- Swap chicken broth for vegetable broth to make this vegetarian-friendly.
- Tart apples such as Granny Smith or crisp Honeycrisp work especially well—choose one for more acidity or the other for a sweeter finish.
- For a subtle warm note, add a pinch of ground nutmeg or smoked paprika.
- This soup freezes well if you leave out the cream and cheese; thaw and finish with dairy when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
