Apple Cheddar Sweet Potato Soup

Why Make This Recipe

Apple Cheddar Sweet Potato Soup is a delicious and hearty dish that combines the sweetness of apples with the creaminess of sweet potatoes and the sharpness of cheddar cheese. It is perfect for chilly days when you want something warming and filling. Moreover, this soup is easy to prepare and can be made ahead of time, making it a fantastic choice for both family meals and gatherings.

How to Make Apple Cheddar Sweet Potato Soup

Ingredients

• 2 medium sweet potatoes (About 1 lb. each)
• 2 Honeycrisp or Gala apples, sliced
• 2 Tbsps Extra virgin olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable stock
• 1 Tbsp Extra virgin olive oil
• 1/2 red onion, chopped
• 4 garlic cloves, minced
• 1 Tbsp raw honey, organic
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp cayenne pepper
• 1 cup organic heavy cream
• 1-2 cups mild cheddar cheese, shredded or grated (See Notes!)
• 1 cup raw pecans, chopped
• 1/2 cup organic rolled oats
• 2 Tbsp raw honey, organic
• 1 Tbsp organic all-purpose flour
• 1 tsp ground cinnamon
• 2-3 Tbsps unsalted butter, softened at room temp

Directions

TO ROAST THE APPLES + SWEET POTATOES:

1. Preheat your oven to 400°F (200°C).
2. Peel and chop the sweet potatoes into cubes and toss them with 2 tablespoons of olive oil, ground cinnamon, and nutmeg.
3. Place the sweet potatoes on a baking sheet and roast for about 25-30 minutes until tender.
4. While the sweet potatoes are roasting, slice the apples and add them to the baking sheet for the last 10 minutes of roasting.

TO MAKE THE CINNAMON PECAN TOPPING:

1. In a mixing bowl, combine chopped pecans, oats, 2 tablespoons of honey, all-purpose flour, and cinnamon.
2. Melt unsalted butter and mix it into the pecan-oat mixture until well combined.
3. Spread this mixture onto a baking sheet and bake for about 10-12 minutes until golden and crunchy.

TO BLEND EVERYTHING TOGETHER:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat and sauté the chopped red onion until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the vegetable stock and stir in the roasted sweet potatoes, apples, raw honey, sea salt, black pepper, smoked paprika, garlic powder, oregano, basil, parsley, and cayenne pepper.
4. Bring the soup to a boil, then reduce to a simmer and cook for about 10 minutes.
5. Use an immersion blender (or regular blender in batches) to blend the soup until smooth.
6. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.

How to Serve Apple Cheddar Sweet Potato Soup

Serve the soup hot, garnished with the cinnamon pecan topping for added crunch and flavor. You can also serve it alongside crusty bread for a complete meal.

How to Store Apple Cheddar Sweet Potato Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to five days. If you prefer, you can also freeze the soup for up to three months. Just make sure to let it cool completely before transferring it to freezer-safe containers.

Tips to Make Apple Cheddar Sweet Potato Soup

• Taste the soup before serving; adjust the seasoning according to your preference.
• Use different types of apples like Granny Smith for a tart flavor or Fuji for a sweeter touch.
• For a vegan option, substitute heavy cream with coconut milk and omit the cheese.

Variation

You can add cooked bacon bits for added flavor and crunch. Alternatively, experiment with different herbs like thyme or cilantro to change the taste profile.

FAQs

1. Can I use other types of cheese?
   Yes, you can use other types of cheese such as gouda or mozzarella, but cheddar pairs best with this flavor combination.

2. Can I make this soup ahead of time?
   Absolutely! The soup can be made a day in advance. Just reheat it gently before serving.

3. Is this soup gluten-free?
   Yes, this recipe can be made gluten-free by using a gluten-free flour instead of all-purpose flour in the topping.

Apple Cheddar Sweet Potato Soup

A delicious and hearty dish that combines the sweetness of apples with the creaminess of sweet potatoes and sharp cheddar cheese, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Soup

• 2 medium sweet potatoes (About 1 lb. each)
• 2 Honeycrisp or Gala apples sliced
• 2 Tbsps Extra virgin olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable stock
• 1 Tbsp Extra virgin olive oil
• 1/2 medium red onion chopped
• 4 cloves garlic minced
• 1 Tbsp raw honey organic
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp cayenne pepper
• 1 cup organic heavy cream
• 1-2 cups mild cheddar cheese shredded or grated

For the Cinnamon Pecan Topping

• 1 cup raw pecans chopped
• 1/2 cup organic rolled oats
• 2 Tbsps raw honey organic
• 1 Tbsp organic all-purpose flour
• 1 tsp ground cinnamon
• 2-3 Tbsps unsalted butter softened at room temp

Method

 

Roast the Apples + Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Peel and chop the sweet potatoes into cubes and toss them with 2 tablespoons of olive oil, ground cinnamon, and nutmeg.
3. Place the sweet potatoes on a baking sheet and roast for about 25-30 minutes until tender.
4. While the sweet potatoes are roasting, slice the apples and add them to the baking sheet for the last 10 minutes of roasting.

Make the Cinnamon Pecan Topping

1. In a mixing bowl, combine chopped pecans, oats, 2 tablespoons of honey, all-purpose flour, and cinnamon.
2. Melt unsalted butter and mix it into the pecan-oat mixture until well combined.
3. Spread this mixture onto a baking sheet and bake for about 10-12 minutes until golden and crunchy.

Blend Everything Together

1. In a large pot, heat 1 tablespoon of olive oil over medium heat and sauté the chopped red onion until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the vegetable stock and stir in the roasted sweet potatoes, apples, raw honey, sea salt, black pepper, smoked paprika, garlic powder, oregano, basil, parsley, and cayenne pepper.
4. Bring the soup to a boil, then reduce to a simmer and cook for about 10 minutes.
5. Use an immersion blender (or regular blender in batches) to blend the soup until smooth.
6. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.

Notes

Serve the soup hot, garnished with the cinnamon pecan topping for added crunch and flavor. Store any leftovers in an airtight container in the refrigerator for up to five days. Freeze for up to three months by cooling completely before transferring to freezer-safe containers.