Imagine a soup that perfectly balances sweet, savory, and creamy in every single spoonful - a culinary masterpiece that transforms ordinary ingredients into an extraordinary dining experience. This Roasted Apple White Cheddar Soup is not just another recipe; it's a warm embrace on a chilly day, a symphony of flavors that will transport your taste buds to a cozy autumn afternoon. With golden roasted apples, rich white cheddar, and a velvety texture that melts in your mouth, this soup is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 apples, peeled and diced
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup white cheddar cheese, shredded
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prepare for roasting the apples.
- Peel and dice the apples into roughly 1-inch cubes. Spread the apple pieces evenly on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper.
- Roast the apples in the preheated oven for 15-20 minutes, stirring once halfway through, until they are golden brown and slightly caramelized. Remove from oven and set aside.
- In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, approximately 5-6 minutes.
- Add the roasted apples to the pot with the onions. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Cook the apple and broth mixture for 10-12 minutes, allowing the flavors to meld together. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Reduce heat to low and stir in the heavy cream. Gradually add the shredded white cheddar cheese, stirring continuously until the cheese is completely melted and incorporated.
- Season the soup with additional salt and pepper to taste. If the soup is too thick, thin it with a little extra broth or cream.
- Ladle the hot soup into serving bowls. Optional: Garnish with extra shredded cheese, a drizzle of cream, or some fresh thyme leaves before serving.
Tips
- Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best roasting results.
- Make sure to cut apples into uniform cubes to ensure even roasting.
- Don't rush the roasting process - caramelization is key to developing deep flavor.
- Use high-quality white cheddar for the most robust cheese taste.
- Stir the cheese slowly and at low heat to prevent separation.
- An immersion blender works best for smooth, consistent texture.
- For extra richness, you can add a splash of apple brandy or calvados.
- Leftovers can be stored in the refrigerator for 3-4 days and reheat beautifully.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 20g
Protein: 12g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
