Cheddar Apple Soup Recipe -
Cheddar Apple Soup Recipe
  • READY IN 40 mins

Cheddar Apple Soup

Recipe by  

"This is a unique and delicious way to use a few extra apples. With a loaf of fresh bread and a side salad, this soup makes a wonderful fall meal for family and friends."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Melt butter in a stockpot over medium heat; saute onion until tender, about 10 minutes. Sprinkle flour and mustard powder over onion and stir to coat. Cook and stir onion mixture until flour and mustard have dissolved, 1 to 2 more minutes.
  2. Stir chicken stock into onion mixture until well-blended; add 3/4 the apples. Cover the stockpot with a lid, reduce heat to low, and simmer until soup is thickened and apple is tender, about 10 minutes.
  3. Stir Cheddar cheese into soup, stirring constantly, until cheese is melted and soup is a silky texture, 3 to 5 minutes.
  4. Blend soup using a hand blender or transfer soup to a blender, working in batches, until soup is smooth. Stir hot sauce and black pepper into soup. Ladle soup into serving bowls and garnish with remaining 1/4 chopped apple.
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  • Cook's Note:
  • You may substitute apple cider for up to 2 cups of chicken stock.
  • Try to get a good quality sharp cheese. Cabot® makes a sharp Cheddar that works well.
  • Any tangy apple can be substituted for Granny Smith.

Reviews More Reviews

Oct 13, 2014

Followed the recipe to the letter, tasted, and thought the flavor was just a little weak and wanted the texture a little thicker. I added more cheese, a little salt, and thickened with additional flour (all may just be personal preference). This has a nice cheesy flavor, but then that layer of apple flavor follows and, finally, a little zing from the dash of the hot sauce is in the background. This would be a nice to serve as an appetizer soup for Thanksgiving. chrisdwilliams, we enjoyed your recipe, it's a keeper!

Oct 23, 2014

We all liked this (2 adults, 1 toddler). I think probably the apples should be cooked separately so that you can mix the cheese into the roux rather than melting it into the hot liquidy soup. I didn't do that this time and regret it because the texture wasn't what I think it could be. Tasted fine, though, if a bit thinner than I'd like. I think I'd cut back on some of the liquid in the future to thicken it up a bit. Served it with crusty rolls and sides of roasted broccoli (which tasted great as a soup topper, too!) Thanks for sharing!


3 Ratings

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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 974 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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