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!
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.