Last Saturday we were going to my in-laws for dinner and I was really struggling with what to bring. An appetizer? A side dish? Then I was talking to my mom about how cold the weather was and she mentioned how nice fall soups are – BINGO! That’s what I would bring. The question was just what kind? I love making fall soups like Creamy Carrot Soup, French Onion Soup, Butternut Squash Soup, and I was up for the challenge of making something new this time.
Then I got thinking about the apples I’d picked up at the harvest festival and the big block of local extra sharp cheddar cheese I had in the fridge and then it dawned on me – Apple Cheddar Soup! A little bit sweet and a little bit savoury!
After a chilly fall day, the soup really hit the spot. We enjoyed it as a first course for the dinner party, but I’ve since made a second batch that we’ve been taking as lunches. It comes together so fast – in less than 30 minutes. You could easily whip this up for an easy weeknight dinner with some freshly baked bread and salad.
I was able to use in season Ontario produce – apples, carrots and onions, along with some fresh rosemary and thyme from my window sill herb garden. The rest of the ingredients I already had in the pantry or fridge. When it’s a chilly fall day it’s nice to be able to make a dish that doesn’t require another trip to the store!
Melt butter in a large saucepan or soup pot. Add apples, onion and carrot; cook over medium-low heat for 7 to 8 minutes, or until vegetables are tender.
Whisk together flour, dry mustard powder and chili powder together. Slowing stir into vegetables.
Slowly add broth and apple juice and continue to stir until everything is well combined. Cover, reduce heat to a simmer and continue to cook for about 10 minutes, or until soup is thick and the apples and vegetables are tender. Stir occasionally. Slowly mix shredded cheddar cheese, stirring until melted. Remove from heat and let cool for 2 minutes.
Transfer to a blender and blend until smooth. Adjust seasoning with salt and pepper to taste. Serve with extra apples and cheddar for garnish, along with crackers or a fresh loaf of bread.
- 3 tbsp butter
- 2 cups diced tart apple (about 2 apples)
- 1 cup diced onion
- 1 cup diced carrot
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- ¼ cup all-purpose flour
- 1 tsp dry mustard powder
- ½ tsp chili powder
- 2 cups chicken or vegetable broth
- 1 cup apple juice
- 1-1/2 cups shredded extra old cheddar cheese
- salt and fresh ground pepper to taste
- extra apple slices and cheddar for garnish (optional)
- Melt butter in a large saucepan or soup pot.
- Add apples, onion and carrot; cook over medium-low heat for 7 to 8 minutes, or until vegetables are tender.
- Whisk together flour, dry mustard powder and chili powder together. Slowing stir into vegetables.
- Slowly add broth and apple juice and continue to stir until everything is well combined.
- Cover, reduce heat to a simmer and continue to cook for about 10 minutes, or until soup is thick and the apples and vegetables are tender. Stir occasionally.
- Slowly mix shredded cheddar cheese, stirring until melted.
- Remove from heat and let cool for 2 minutes.
- Transfer to a blender and blend until smooth.
- Adjust seasoning with salt and pepper to taste.
- Serve with extra apple slice and cheddar for garnish, along with crackers or a fresh loaf of bread.
I have to try this . Thanks it looks delicious.