Apple and Cheddar Soup Recipe

Name: Apple and Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 1 medium yellow onion, chopped; 1 teaspoon garlic, minced; 1 lb braeburn apple, peeled, cored and chopped (or similar apples); 1 tablespoon chopped fresh parsley, plus extra parsley for garnish; 3 cups vegetable stock; 1 cup quality apple juice; 1 teaspoon salt; ½ teaspoon black pepper (I added 1/4 teaspoon white pepper to the soup and used freshly grated black pepper to garnish on top); 8 ounces medium cheddar, freshly shredded (or mild cheddar cheese); 4 ounces smoked cheddar cheese, freshly shredded (4 ounces); ½ cup heavy cream

Servings: persons

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium yellow onion, chopped
1 teaspoon garlic, minced
1 lb braeburn apple, peeled, cored and chopped (or similar apples)
1 tablespoon chopped fresh parsley, plus extra parsley for garnish
3 cups vegetable stock
1 cup quality apple juice
1 teaspoon salt
½ teaspoon black pepper (I added 1/4 teaspoon white pepper to the soup and used freshly grated black pepper to garnish on top)
8 ounces medium cheddar, freshly shredded (or mild cheddar cheese)
4 ounces smoked cheddar cheese, freshly shredded (4 ounces)
½ cup heavy cream

1
Heat oil and butter in a soup pot and saute onion and garlic until soft.
2
Add apples and parsley, cook 3 min, then add stock, juice, salt and pepper.
3
Bring to a boil, cover and cook on low heat for 15-20 min until apples are tender.
4
Cool slightly, then puree until smooth with an immersion blender or food processor (use caution, because hot soup can expand and splatter when pureed).
5
Return soup to pot and add heavy cream and cheeses.
6
Heat until cheese is melted, but do not boil.
7
Season to taste.
8
Garnish with fresh parsley and cracked black pepper.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 tablespoon unsalted butter, 1 medium yellow onion, chopped, 1 teaspoon garlic, minced, and more.

Yes, Apple and Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple and Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions