I love making this apple cheddar soup when the weather turns cool and I want something comforting but still a little unique. The combination of tender apples and sharp cheddar creates a creamy, cozy soup that feels perfect for fall. I enjoy how quickly it comes together, making it ideal for both relaxed weekends and busy weeknights.
Why You’ll Love This Recipe
I like this recipe because it balances sweet and savory flavors in a way that feels both familiar and interesting. I enjoy using seasonal produce like apples, carrots, and onions, and I appreciate that everything cooks in one pot before blending. I also love that it works just as well for entertaining as it does for simple lunches during the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 tablespoons butter
2 cups diced tart apples (about 2 apples)
1 cup diced onion
1 cup diced carrot
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/4 cup all-purpose flour
1 teaspoon dry mustard powder
1/2 teaspoon chili powder
2 cups chicken or vegetable broth
1 cup apple juice
1 1/2 cups shredded extra sharp cheddar cheese
salt to taste
fresh ground pepper to taste
extra apple slices and shredded cheddar for garnish (optional)
Directions
I start by melting the butter in a large saucepan or soup pot over medium-low heat. I add the diced apples, onion, and carrot, then cook them gently for about 7 to 8 minutes until everything is soft and fragrant.
I whisk together the flour, dry mustard powder, and chili powder, then slowly stir this mixture into the vegetables so they are evenly coated. I gradually add the broth and apple juice, stirring constantly until the soup is smooth and well combined.
I cover the pot, reduce the heat, and let the soup simmer for about 10 minutes, stirring occasionally, until it thickens and the apples are very tender. I slowly stir in the shredded cheddar cheese and continue stirring until it melts completely.
I remove the soup from the heat and let it cool for a couple of minutes. I then transfer it to a blender and blend until smooth. I season with salt and fresh ground pepper to taste and serve it warm with optional apple slices and extra cheddar on top.
Servings And Timing
I usually get 6 servings from this recipe.
Prep time is about 10 minutes, cook time is around 25 minutes, and the total time comes to approximately 35 minutes.
Variations
I sometimes use a mix of sharp and mild cheddar for a softer cheese flavor. When I want extra warmth, I add a pinch of paprika or nutmeg. I also like using vegetable broth to keep the soup completely vegetarian.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it slowly on the stovetop over low heat, stirring often. If the soup thickens too much, I add a splash of broth or apple juice to thin it out.
FAQs
Can I make this soup ahead of time?
I often prepare it a day in advance because the flavors develop even more as it sits.
What type of apple works best?
I prefer tart apples because they balance the richness of the cheddar and keep the soup from becoming too sweet.
Can I use pre-shredded cheese?
I like shredding my own cheese because it melts more smoothly, but pre-shredded cheese can work in a pinch.
Do I need a blender for this recipe?
I usually use a blender for the smoothest texture, but an immersion blender works just as well.
Can I make this soup thicker?
If I want it thicker, I let it simmer a little longer before blending or add a small extra sprinkle of flour at the beginning.
Conclusion
I find this apple cheddar soup to be a perfect example of simple ingredients coming together into something special. It’s creamy, comforting, and full of fall flavor, and I enjoy making it again and again when I need an easy, satisfying meal.
Apple Cheddar Soup is a creamy, cozy blend of tart apples, sharp cheddar cheese, and aromatic herbs, perfect for fall. This one-pot soup is sweet, savory, and ready in under 40 minutes—ideal for cool nights or simple lunches.
Total Time:35 minutes
Yield:6 servings
Ingredients
3 tablespoons butter
2 cups diced tart apples (about 2 apples)
1 cup diced onion
1 cup diced carrot
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/4 cup all-purpose flour
1 teaspoon dry mustard powder
1/2 teaspoon chili powder
2 cups chicken or vegetable broth
1 cup apple juice
1 1/2 cups shredded extra sharp cheddar cheese
Salt, to taste
Fresh ground pepper, to taste
Optional: extra apple slices and shredded cheddar for garnish
Instructions
In a large pot, melt butter over medium-low heat.
Add diced apples, onion, and carrot. Cook for 7–8 minutes until soft and fragrant.
In a small bowl, whisk together flour, dry mustard, and chili powder.
Stir flour mixture into the pot to coat vegetables evenly.
Gradually add broth and apple juice, stirring constantly until smooth.
Cover and simmer on low for 10 minutes, stirring occasionally, until apples are very tender and soup thickens.
Stir in shredded cheddar cheese until fully melted and incorporated.
Remove from heat and let cool slightly. Blend until smooth using a blender or immersion blender.
Season with salt and pepper to taste. Serve warm with optional garnishes.
Notes
Use tart apples like Granny Smith for best flavor balance.
Shredding your own cheese helps it melt more smoothly.
Add paprika or nutmeg for extra warmth.
Use vegetable broth to make it vegetarian.
If the soup thickens when stored, thin with a splash of broth or juice when reheating.
