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
Scale
- 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