Cheddar Apple Soup

Cheddar Apple Soup

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chrisdwilliams 0

"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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40 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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(R) makes a sharp Cheddar that works well.
  • Any tangy apple can be substituted for Granny Smith.



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 addition...

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 ...

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