5 from 1 vote
Apple & Cheddar Hard Cider Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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!

Course: Appetizer, entree, Soup
Cuisine: American
Keyword: apple, cheddar, chia seeds, cider, hard cider, prosciutto, pumpkin
Servings: 6
Calories: 597 kcal
Ingredients
  • 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 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
Instructions
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. To serve: Ladle soup into serving bowls and top with crispy prosciutto and pumpkin seeds. Enjoy!
Recipe Notes

1. 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.

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!

**Nutritional Information does not include optional garnishes.

Nutrition Facts
Apple & Cheddar Hard Cider Soup
Amount Per Serving
Calories 597 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Cholesterol 143mg48%
Sodium 520mg23%
Potassium 379mg11%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 17g19%
Protein 22g44%
Vitamin A 1530IU31%
Vitamin C 6mg7%
Calcium 592mg59%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.