Apple Cheddar Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 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
  • ΒΌ 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)
  1. Melt butter in a large saucepan or soup pot.
  2. Add apples, onion and carrot; cook over medium-low heat for 7 to 8 minutes, or until vegetables are tender.
  3. Whisk together flour, dry mustard powder and chili powder together. Slowing stir into vegetables.
  4. Slowly add broth and apple juice and continue to stir until everything is well combined.
  5. 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.
  6. Slowly mix shredded cheddar cheese, stirring until melted.
  7. Remove from heat and let cool for 2 minutes.
  8. Transfer to a blender and blend until smooth.
  9. Adjust seasoning with salt and pepper to taste.
  10. Serve with extra apple slice and cheddar for garnish, along with crackers or a fresh loaf of bread.
Recipe by Life at Cloverhill at