Fall Harvest Apple Cheddar Soup with Maple Sour Cream
Nothing says cozy like a bowl of warm, creamy apple cheddar soup on a crisp fall day. This Fall Harvest Apple Cheddar Soup is everything you love about the season — a touch of sweetness from apples, rich sharpness from cheddar, and a swirl of luscious maple sour cream that ties it all together.
Servings: 6
Calories: 300kcal
Equipment
Ingredients
For the soup
- 1 granny smith apple chopped
- 2 cloves garlic peeled and minced
- 1 sprig rosemary
- 1 cup chopped white onion about 1 medium sized onion
- ½ cup peeled and chopped carrot
- 1 yukon gold potato diced (1 small potato)
- 1 tablespoon olive oil
- 3 cups low sodium broth use chicken or vegetable broth
- 1 cup whole milk
- ¼ teaspoon turmeric powder
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded medium or mild cheddar cheese
- Salt and black pepper to taste
- 1 tablespoon heavy cream
For Maple Sour Cream Swirl
- ½ cup sour cream
- 1 tablespoon pure maple syrup
Garnishes
- ½ cup pomegranate arils optional
- 1 teaspoon chopped fresh rosemary optional
Instructions
- Set a heavy bottomed pan on medium high heat and sauté the aromatics - Add 1 tablespoon olive oil, 1 sprig rosemary, 2 cloves garlic (minced), and 1 cup chopped white onion. Sauté for 2-3 minutes, until softened and fragrant.
- Add the ½ cup peeled and chopped carrots, 1 yukon gold potato (chopped), and 1 granny smith apple (diced). Season with salt and stir. Cook for another 4-5 minutes.
- Simmer until tender - Pour in 3 cups low sodium broth and bring to a boil. Reduce heat and cook for 5 minutes.
- Add 1 cup whole milk and ¼ teaspoon turmeric powder, bring to a boil again. Reduce the heat to simmer, cover and cook for 10-15 minutes, until all the vegetables and apples are tender.
- Blend it smooth - Turn the heat off and use an immersion blender and very carefully blend until creamy and velvety.
- Stir in cheese - Add the 1 cup shredded sharp cheddar cheese and ½ cup shredded medium or mild cheddar cheese. Simmer gently, stirring, until the cheese melts and the soup is smooth. Season with Salt and black pepper to taste and finish with 1 tablespoon heavy cream.
Maple Sour Cream
- In a small bowl, whisk together ½ cup sour cream and 1 tablespoon pure maple syrup until smooth.
Serve
- Ladle the apple cheddar soup into bowls. Spoon maple sour cream on top and swirl gently. Garnish with rosemary and pomegranate for more flavor and texture.
Notes
- 🧀 Cheese Swaps
- Use smoked cheddar or white cheddar for a deeper, more complex flavor.
- Make it spicy by using Pepperjack or use Gouda, Fontina, or Gruyère for a silkier finish.
- 🍎 Apple Options
- Granny smith are my go to but you can use Honeycrisp or Fuji.
- Add a splash of apple cider or apple cider vinegar near the end.
- 🍁 Maple Sour Cream Twist
- For a tangier topping, swap sour cream for creme fraiche.
- Add a pinch of cinnamon or smoked paprika to the maple swirl for a sweet-spicy surprise.
- Dairy matters: Fresh, high-quality milk and cheese make a big difference in creaminess and flavor.
- Texture tip: I like this soup blended with a hand blender, so it has a very slight texture. But you can blend it in a high-powered blender for a smoother finish. For an ultra-smooth bisque, strain through a fine-mesh sieve after blending.
Nutrition
Calories: 300kcal | Carbohydrates: 23g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 254mg | Potassium: 482mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2306IU | Vitamin C: 12mg | Calcium: 298mg | Iron: 1mg
