Have you ever tried an apple wedge topped with a slice of cheddar? If not, add apples and cheddar to your grocery list—this simple pairing is unexpectedly delicious. It sounds odd at first, but the sweet-tart apple with sharp cheddar is a flavor match made for creating a comforting, savory soup.
This Apple Cheddar Soup is creamy, cheesy, and bright with apple flavor—perfect for fall and winter. It’s quick to make and pairs beautifully with a slice of warm, buttery, crusty bread.
Important: serve this soup with real, oven-toasted bread. A crusty loaf brushed with butter and warmed in the oven adds texture and richness that lifts the whole dish.
Overview:
- Sauté shallot and garlic in a large pot until soft.
- Add peeled, diced apples—use a mix of sweet and tart varieties for the best balance.
- Pour in vegetable stock, add a bay leaf, and simmer until the apples are tender.
- Puree until smooth, then stir in shredded cheddar until melted and silky.
It’s simple, fast, and satisfying—don’t skip the bread.
Apple Cheddar Soup
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 5 servings
Ingredients
- 1 shallot, minced
- 2 cloves garlic, minced
- 4 apples, peeled and diced (2 sweet and 2 tart — for example, Honeycrisp and Granny Smith)
- 3 cups vegetable stock
- 1 bay leaf
- 2 cups shredded cheddar cheese
Instructions
- Heat a large pot over medium heat and add a splash of olive oil. Sauté the minced shallot and garlic, seasoning with salt and pepper, until softened and fragrant.
- Add the diced apples, vegetable stock, and bay leaf. Season and bring the mixture to a gentle simmer.
- Simmer for about 10 minutes, or until the apples are very tender when pierced with a knife.
- Remove and discard the bay leaf. Puree the soup until completely smooth using an immersion blender or, if you don’t have one, blend in batches in a regular blender.
- Return the pureed soup to the pot, stir in the shredded cheddar until fully melted, adjust seasoning with salt and pepper, and serve hot.
Notes
If you don’t have an immersion blender, pulse the soup in a regular blender or food processor in batches until smooth.
Serve with crusty, buttery bread—it’s the perfect accompaniment.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 13 g
- Sodium: 421 mg
- Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 36 mg
If you make this or any of my recipes, tag it on Instagram with #thegarlicdiaries — I’d love to see your version.
Craving more soups? Try these:
Roasted Root Vegetable Soup with Fried Sage Leaves
Spicy Curried Carrot Soup
Roasted Tomato Soup