Cheddar Apple Soup

Cheddar apple soup marries sweet and sour apples with the sharpness of cheddar in a savory, somewhat spicy apple soup. This quick soup makes the perfect weeknight meal on cool fall days.

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It’s amazing.

A perfect fall soup with apples and just as cozy and satisfying as the Easy Tuscan White Bean Soup.

Apple soup recipes often lean into the sweet flavors, often adding sweet potato or butternut squash.

Our soup takes a slightly more savory route with some added spice.

The warming blend makes it a great every day meal when days start getting shorter and colder.

Ingredients and Kitchen Supplies

For this soup with apple and cheddar cheese, you’ll need:

• Sherry or dry white wine – This adds a bit of richness to the soup.
• Vegetable or chicken stock – You can use vegetable stock to keep it vegetarian, or you can use chicken stock if that’s what you have on hand. You may get a slight hint of chicken flavor if you use chicken stock, while vegetable stock is a bit more neutral.
• Half and half – You could also use whole milk or light cream.
• Small to medium apples – When cooking or baking, look for apples that are tart and a bit harder, like Granny Smith or Jonagold.
• Small to medium onions – You can use yellow, sweet, white, or red.
• Garlic cloves – Garlic helps to add a bit more bit and slightly earthy flavor to the apple soup.
• Salt and pepper – You can omit these entirely or add them to taste
• Bay leaves – Bay leaves help to add a bit of extra flavor to soups.
• Cheddar cheese – We like to use sharp or extra sharp cheddar cheese. This helps to contrast the sweetness of the apples in the soup.
• Jalapenos – We add jalapenos to give the soup a bit of spicy heat. You can omit them or use your favorite hot pepper.
• Olive oil – You could substitute in butter oif you like for a slightly richer flavor.

For kitchen supplies, you’ll want to have either a high power blender or a food processor.

You want the apples to be smooth when the soup is ready.

How to Make Cheddar Apple Soup

1. Prep the veggies and apples.

Dice the apples, jalapeno, garlic, and onions and place in pan with olive oil, salt, and pepper over medium heat. (Set aside some apples and jalapenos to make a garnish later)

Sautee the mix for about 5 to 10 minutes, stirring occasionally.

Add in the sherry or white wine with the bay leaves and simmer for another 10 minutes.

This allows the alcohol to mostly cook off.

2. Blend and continue cooking.

After letting the soup cook with sherry, carefully it pour into a food processor or blender and mix until smooth.

For a slightly chunkier soup, you can skip this.

You could also use an emersion blender to blend the veggies and apples together.

Carefully pour the apple soup back into the pot, stir in the vegetable stock, and bring back to a simmer.

Allow to simmer for 10 more minutes.

Add the half and half and cheese, stirring until melted in.

Lower the heat and allow the soup with apples and cheddar cheese to thicken for about 5 to 10 mminutes.

3. Make the garnish and serve.

You can skip this step if you like, but we top the soup with a mixture of apple, jalapenos and parsley.

To make this, mix the reserved apples and jalapenos in a small bowl with some diced parsley.

Ladle the soup into bowls and top each bowl with the apple relish.

Serving and Storing

You can serve the cheddar and apple soup immediately with a side of garlic bread, rolls, or other bread.

You can also top it with croutons, roasted sweet and spicy pumpkin seeds, or sweet pumpkin sweeds.

Homemade tortilla chips also work really well with this savory apple soup.

Cheddar apple soup, like most soups, is a great make ahead meal. Often the flavors will come together even better the next day.

To store, pour remaining soup into air tight containers either in single portions or all together.

It should stay fresh in the fridge for about 5 days.

You could also freeze the soup with apples and cheddar cheese if you like.

To do this, ladle it into a freezer safe container and store in the freezer for about 6 months.

To reheat, thaw frozen soup over night in the fridge and either microwave for a few minutes or heat up on the stove top in a pot.

Tips and Tricks

Follow these tips for easy cheddar apple soup:

• Make sure to use a tart, firmer apple for the soup. Golden delicious and other sweeter apples tend to become mushy when cooked.
• For a smoother apple soup, blend for a longer period of time. For a chunkier soup, skip blending altogether or only blend for a few pulses.
• You can add more spiciness or reduce it by adding or subtracting the jalapeno peppers in the recipe. You could also sub in milder or hotter peppers if you like too.
• Sharp cheddar works best in this recipe. You could also add in or substitute other sharp cheeses, like a sharp provalone.

Other Soups to Try

• Easy Creamy Sweet Potato and Pumpkin Soup
• Instant Pot Curried Butternut Squash Soup
• Instant Pot Curried Butternut Squash Soup
• Instant Pot Vegetable Soup with Rice
• Easy Instant Pot Butternut Squash Soup

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