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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 10g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg
