Description
Apple and Cheese Soup is a rich, creamy one-pot soup featuring tender apples, savory onion, white cheddar, Gruyere, and smoky turkey. The subtle sweetness of apple balances the savory cheese for a comforting fall-inspired meal.
Ingredients
6 tablespoons salted butter
½ red onion, chopped (approximately 1 cup)
2 medium apples, peeled, cored and diced (approximately 2 cups)
¾ cup all-purpose flour
4 cups chicken broth
1 cup whole or 2% milk
1 ¼ cups white cheddar, shredded
1 cup Gruyere, shredded
Fresh cracked salt and pepper, to taste
2 ounces smoked turkey pieces
Instructions
- Melt the butter in a large saucepan or pot over medium-low heat. Add the chopped onion and sauté for 10 minutes, or until tender.
- Add the diced apples and continue sautéing for another 10 minutes until they begin to soften.
- Gradually add the flour and cook for 5 minutes, stirring occasionally.
- Slowly whisk in the chicken broth. Increase the heat to medium-high and bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes.
- Add the milk and bring the soup back to a gentle boil. Add the shredded white cheddar and Gruyere and stir until the cheeses are completely melted and the soup is creamy.
- For a smooth consistency, blend the soup with an immersion blender until it reaches the desired texture. Alternatively, carefully blend it in batches in a stand blender.
- Season with freshly cracked salt and pepper to taste. Finish with the smoked turkey pieces and serve warm.
Notes
Use tart apples for a sharper contrast with the cheese or sweeter apples for a milder flavor.
Freshly grated cheese generally melts more smoothly than pre-shredded cheese.
Leave the tender apple pieces intact for more texture or blend the finished soup for a silky-smooth consistency.
Whole milk produces a richer soup, while 2% milk can be used for a slightly lighter result.
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently over low to medium-low heat, stirring frequently. Add a little milk or chicken broth if the soup becomes too thick.
Freezing is not recommended because the milk and cheese base may change texture after thawing.
Serve with crusty bread, toast, crackers, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 95 mg
