Apple Cheddar Soup

This is the soup that turns skeptics into believers. Sweet-tart Honeycrisp apples and sharp cheddar cheese sound unusual, but the combination is a classic New England pairing that has stood the test of time. Add golden onions, tender carrot, and a splash of hard cider, and you have a silky, bright bowl of soup that tastes like the very best of fall — and takes 35 minutes start to finish.

The apple is the flavor foundation here, so choose well. Honeycrisp is our go-to for its honey-sweet snap and bright acidity that cuts through the rich cheddar. Cortland is another wonderful choice — it breaks down into a silkier soup and doesn't brown. Order fresh from our orchard by clicking here.

Ingredients (serves 4)

• 1 Honeycrisp apple, peeled and diced (for the soup)
• 1 Honeycrisp apple, diced (reserved for garnish)
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 large carrot, sliced into thin rounds
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 1 cup hard cider (or apple cider + a splash of white wine)
• 3 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or half-and-half
• 2 cups sharp cheddar cheese, shredded (plus extra for serving)
• 1/2 teaspoon Dijon mustard
• Pinch of ground nutmeg
• Optional garnish: crumbled bacon, fresh thyme, extra shredded cheddar

Directions

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion, carrot, and one diced apple. Season with a pinch of salt and pepper, and cook until softened, about 8 minutes.
3. Sprinkle in the flour and cook for 1–2 minutes, stirring, until it smells nutty.
4. Slowly whisk in the hard cider, then the broth, until smooth.
5. Bring to a gentle simmer and cook until the apples and carrots are completely tender, about 15 minutes.
6. Puree with an immersion blender (or transfer in batches to a blender) until silky-smooth.
7. Return to low heat. Stir in the milk, Dijon, and nutmeg.
8. Add the shredded cheddar a handful at a time, whisking after each addition, until melted and smooth. Do not boil after adding the cheese.
9. Taste and adjust salt and pepper.
10. Ladle into bowls and top with the reserved diced apple, extra shredded cheese, and (if you like) crumbled bacon and fresh thyme.

Tips & Variations

• Use a good cheese. This soup is only as good as its cheddar — splurge on an aged, sharp block and grate it yourself.
• Don't boil after cheese. High heat breaks the cheese and turns the soup grainy.
• Pair with crusty bread or a grilled cheese sandwich for dunking.
• Make it smoky. A pinch of smoked paprika brings out the apple's autumnal side.
• Freeze it. Freezes for up to 2 months. Rewarm gently over low heat, adding a splash of milk to loosen.

Made this? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!