Creamy, velvety, smooth soup with notes of fruity apples, cheesy cheddar, and sweet hard cider; topped with salty, crispy prosciutto and crunchy pumpkin seeds. This Apple & Cheddar Hard Cider soup is festive, comforting and the perfect way to start your Thanksgiving dinner!
Hi-ya, friends! How was your weekend?
Did you get out and enjoy yourself? Or did you stay in the cozy confines of your casa and get your relaxation on?
Boy had a work thing out of town, so I had the house mostly to myself for the weekend. It was parrrrr-taaay central for Dolce and I up in the SuBourbon Country Cottage. We indulged in some guilty pleasure reality TV and tested out a few recipes in the kitchen.
I know that may not seem like a party to a lot of you, but anything involving pajamas and staying home is MY type of revelry.
Homebodies REPRESENT. 😉
Anyways, question – have you started planning your Thanksgiving yet?
Are you a procrastinator? Like, talk to you on November 22nd and you MIGHT have the menu finalized.
Or are you a super organized individual? And your brain is already in full throttle holiday mode. World watch out, you could do Thanksgiving tomorrow if the opportunity arose.
Well, regardless of what camp you fall into, some fabulous food blogger friends and I are throwing a virtual Thanksgiving party today. Wahoo!
From the appetizer to dessert, we have you COVERED. So bust out your comfiest threads and let’s get our Thanksgiving meal planning on.
Starting with my portion of the meal – Soup!
Apple & Cheddar Hard Cider Soup
…with Crispy Prosciutto and Pumpkin Seeds!
THIS soup! I feel like this soup needs no explanation, because Apple + Cheddar + HARD Cider = ALL the cozy soup feels.
But I’ll indulge you. And by that I mean I’ll ramble on about how this soup is straight up slurp-tastic deliciousness for your SOUL.
Let’s break it down.
Creamy, smooth, velvety soup with notes of fruity apples; rich, subtly cheesy cheddar, and sweet, barely boozy hard cider. Topped with crispy, salty prosciutto and crunchy, seasonal pumpkin seeds, this soup is like a warm hug on the coldest of days.
On top of ALL that festive fabulousness for your taste buds, this soup couldn’t be any easier to whip together.
Melt some butter and sauté the vegetables. Add the flour, and then the stock, cider and cream. Simmer for a beat and then blend it all together. Stir in a splash of brandy (YES BRANDY!!) and the cheese. While all of that is doing its magical soup marrying thing, crisp some prosciutto in a small skillet. Then ladle the soup into bowls, top with crispy prosciutto, sprinkle with pumpkin seeds and SERVE.
- I used golden delicious apples in my soup, because I love their subtle sweetness, but use whatever apple variety is your favorite. The tartness of a Granny Smith would taste excellent in here if you are looking for a soup that is a little less sweet.
- I like to peel and chop my apples in advance to save prep time later (especially at Thanksgiving). To prevent apples from turning brown mix 1 teaspoon of kosher salt with 2 cups of water and store your chopped apples in the salt water (covered and refrigerated). Before using them simply rinse and drain. You can easily double the salt water mixture if needed.
- I used heavy cream in this soup, but if you would like to substitute half-and-half feel free. However, your soup will be on the thinner side.
- Make sure you taste the soup and adjust for seasoning with salt and pepper before serving. Cream based soups require a good amount of salt to really make the flavors sing, so don’t be scared to generously salt!
Cozy, creamy-dreamy and a cinch to whip together, this Apple & Cheddar Hard Cider Soup NEEDS to be on your Thanksgiving table! Don’t forget to check out the links below and see what my fabulous friends brought to our Virtual Thanksgiving!
Until Thursday friends, cheers – to cider spiked soup!
Check out the Virtual Thanksgiving recipes from my fabulous friends and complete your Turkey Day Dinner!
Appetizer: Jalapeno Bacon Ranch Cheeseball from Mary Ann at The Beach House Kitchen
Rolls: Garlic Butter Dinner Rolls from Kathleen at Hapa Nom Nom
Salad: Brussels Sprouts Salad with Pear & Pomegranate from Karen at Seasonal Cravings
Stuffing: Traditional Thanksgiving Stuffing with Sausage & Apples from Annie at Ciao Chow Bambina
Turkey: Garlic and Herb Roast Turkey with Cider Pan Gravy from Cathy at What Should I Make For
Dessert: The Queen of Pumpkin Cakes from Cindy at The Sweet Nerd
- 2 TBS Unsalted Butter
- 1 small Sweet Potato – peeled and roughly small dice (about 2 cups)
- 1 Yellow Onion – chopped
- 2 Apples – peeled and chopped*
- 2 Cloves of Garlic – minced
- 2 TBS All-Purpose Flour
- 2 ½ Cups Reduced Sodium Chicken Stock
- 2 ½ Cups Hard Apple Cider
- 1 Cup Heavy Cream*
- 2 tsp Fresh Thyme Leaves
- 2 Bay Leaves
- 2 TBS Brandy
- 16 ounces Sharp Cheddar Cheese – shredded
- Kosher Salt and Cracked Black Pepper, to taste
- Optional Garnishes:
- 1 TBS Olive Oil
- 2 ounces thinly sliced Prosciutto – cut into ¼’’ wide strips
- Pumpkin Seeds
- For the soup: Melt butter in a large soup pot over medium-high heat. Add the potatoes and season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 3 minutes. Add in the onions and apples. Cook, stirring frequently until the vegetables are softened, about 8-10 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated.
- Slowly add the stock, cider, half-and-half, thyme and bay leaves, stirring constantly. Increase heat and bring to a boil. Reduce heat to low and simmer for 10-12 minutes or until apples are tender. Remove bay leaves and discard.
- Using an immersion blender (or working in batches and transferring soup to a blender), puree the soup. If using a stand blender, return the soup to the pot. (Keep the heat at low)
- Stir in the brandy. Add the cheese, one handful at a time, stirring constantly until cheese is melted and smooth. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.
- Meanwhile, crisp the prosciutto: In a small skillet, heat 1 tablespoon of olive oil. Add the prosciutto and cook over medium-high heat, tossing, until crisp, about 30 seconds – 1 minute. Using a slotted spoon, transfer the prosciutto to a paper towel–lined plate to drain.
- To serve: Ladle soup into serving bowls and top with crispy prosciutto and pumpkin seeds. Enjoy!
2. I like to peel and chop my apples in advance to save prep time later (especially at Thanksgiving). To prevent apples from turning brown mix 1 teaspoon of kosher salt with 2 cups of water and store your chopped apples in the salt water (covered and refrigerated). Before using them simply rinse and drain. You can easily double the salt water mixture if needed.
3. I used heavy cream in this soup, but if you would like to substitute half-and-half feel free. However, your soup will be on the thinner side.
4. Make sure you taste the soup and adjust for seasoning with salt and pepper before serving. Cream based soups require a good amount of salt to really make the flavors sing, so don’t be scared to generously salt!
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