Fall is here. The temperature continues to drop, the leaves are changing colors, and local Michigan apples are 49 cents a pound at the market. As you dig out your sweaters and start up the fireplace for the first time of the season why don’t you make a pot of this apple cheddar soup? Serve it up with a crusty loaf of whole grain sourdough!
Simmer until the apples are tender.
Remove with veggies and puree in the blender until smooth. Add it back to the soup.
Feel free to add some crumbled bacon or prosciutto on top. You could also add some butternut squash to the soup! Yum!
Apple Cheddar Soup
5 tablespoons unsalted butter
1 medium onion, thinly sliced
3 medium apples, thinly sliced
Kosher salt and freshly ground pepper
A few sprigs of fresh thyme
2 tablespoons all-purpose flour
4 cups low-sodium veggie broth
2 cup milk
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)
Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the thyme and flour. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, 8 to 10 minutes.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.