White Cheddar Cheese and Apple Soup

Name: Apple and Cheese Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 6 tablespoons butter; 1/2 red onion (chopped); 2 apples (peeled, cored & diced); 3/4 cup all-purpose flour; 4 cups chicken broth; 1 cup milk; 1 1/4 cups white cheddar; 1 cup gruyere; fresh cracked salt & pepper ( to taste); 2 ounces bacon pieces

45 minutes

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By: Julie Blanner20 Comments
Updated: 7/21/21

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This delicious white cheddar cheese and apple soup is sure to warm your soul! Easy to make with simple ingredients, it all comes together in one pot and requires minimal prep time.

Cheese and apple soup served in glass bowls

I hope you’re still loving apples as much as I am this season. I’m still creating ways to use our bounty from our afternoon of apple picking last weekend. We’ve made apple bread, apple tarts, tossed them in salads, & created centerpieces with them.

Cheese and apples are one of my favorite combinations, so I used a couple of my favorite cheeses, soup basics & voila! A fabulous & easy apple & cheese soup! Our family ate every last drop of it!

This recipe takes slightly longer than most of mine (usually 10 or 15 minute dinners), but it’s not all hands on time. It is really easy & did I mention, cheesy? Mmm!

Every last drop of this soup is so rich and flavorful, it’s perfect to enjoy as the weather starts to get cooler. If you are looking for more winter warmers, be sure to try my Easy Minestrone Soup, Bacon and Cheese Soup and Easy Tomato Soup.

Table of Contents

White Cheddar Cheese and Apple Soup Ingredients

Butter – You can use salted or unsalted butter in this recipe. Just taste the soup and adjust the seasoning as required
Red Onion – Red onion has a milder flavor than white onion and adds a great flavor to this soup. You can easily substitute this for a red onion.
Apples – I like to use tart and crisp apples like Granny Smith for the boldest flavor. Golden Delicious or Fuji would also work well.
Flour – Use an all-purpose floyr to help thicken the soup. If you are gluten-free you can use a 1:1 GF flour.
Chicken Broth – I prefer to use a broth for the liquid rather than water as it adds more flavor to the finished coup. If you want to make this soup vegetarian, you can use a vegetable stock.
Milk – Milk adds a wonderfully creaminess to this recipe. I like to use a 2% milk which isn’t too thick.
White Cheddar – White cheddar has more sharpness in flavor compared to yellow cheddar and it works wonderfully with the tart Granny Smith apples.
Gruyere – Gruyere is a hard Swiss cheese and it has a creamy and nutty flavor. Adding this other cheese gives another level of flavor.
Salt and Pepper – Season the soup to taste. Try a little before serving and adjust it as needed.
Bacon Pieces – I like to finish this soup with some crumbled bacon pieces. If you are vegetarian, you can of course skip this. I love the smokey flavor it lends to the soup.

How To Make White Cheddar Cheese and Apple Soup

Prep – Peel and core the apples and chop the onion. Heat the butter in a pot on the stovetop.
Combine – Add the onions, then the apples and cook til soft. Add the flour and then the stock and bring to the boil.
Finish – Add the milk and stir in the cheeses until melted. Serve with bacon pieces.

Fresh apples next to the soup in. a glass bowl

Tips

Make A Smoother Soup

This soup is fairly smooth with a few small chunks of apple in it. I love the texture and freshness of the apple, but if you want a silky smooth soup, at the end of cooking, you can use an immersion blender to blend in the apple. You can also use a stand blender to blend it in batches, just take care as it will be very hot.

What’s the best pot to cook soup in?

Use a heavy bottomed pot or a dutch oven when you make this cheese soup. A pan with a thicker bottom will help to distribute the heat more evenly so that you don’t get hot spots which can scorch the bottom of the soup.

How To Store Cheese Soup

Soups are perfect for make ahead and freezer meals!

Refrigerate – Let the soup cool to room temperature and store it in an airtight container. It will keep well for up to 5 days.
Freeze – Place the cooled soup in freezer bags or containers and it will keep well for up to 3 months. Thaw frozen soup in the fridge the night before serving.

Reheat the soup gently on the stovetop or in the microwave to serve.

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If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!