Apple and Cheese Soup

This delicious white cheddar cheese soup with apples is sure to warm your soul!

Easy to make and full of wholesome ingredients, it all comes together in one pot and requires minimal prep time.

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.

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

This recipe takes slightly longer than most of mine, but it’s not all hands on time. It is really easy… and 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 cozy soups, be sure to try my Easy Minestrone Soup, Bacon and Cheese Soup and Easy Tomato Soup.

Why You’ll Love this Cheese Soup

• Easy to Make
• Savory with a touch of Sweet
• Great for Fall
• Easy to make Vegetarian

Apple and Cheese 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 flour 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 smoky flavor it lends to the soup.

How To Make this Apple and White Cheddar Cheese Soup

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

Halving, doubling or tripling a recipe? Use this free printable Measurement Conversion Chart.

Frequently Asked Questions

How to Store

Soups are perfect for make ahead and freezer meals!

• Room Temperature – Don’t let this soup sit out at room temperature for more than two hours.
• 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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