Cheddar Apple Soup Recipes

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APPLE-CHEDDAR SOUP WITH BACON



Apple-Cheddar Soup With Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
2 slices rye bread, toasted
2 teaspoons Dijon mustard
Chopped fresh chives, for topping

Steps:

  • Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
  • Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
  • Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams

CHEDDAR CHEESE APPLE SOUP



Cheddar Cheese Apple Soup image

This Cheddar Cheese Apple Soup is bursting with sweet and savory flavors, plus it's incredibly easy to make! This ultra-creamy, velvety, smooth soup is deliciously flavorful with notes of fruity apples, sharp cheddar, salty bacon, subtle sweet potatoes and complex apple cider! This five-star recipe is the definition of fall comfort food and it's guaranteed to get rave reviews! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Appetizer     entree     Soup

Time 50m

Number Of Ingredients 14

6 slices Bacon ((OPTIONAL - SEE NOTES))
1 medium Sweet Potato (- peeled and roughly small dice(about 2 heaping cups))
1 medium Yellow Onion (- peeled & small dice (about 1 1/2 cups))
2 Apples (- peeled and small dice (about 3 1/4 cups) (SEE NOTES))
2 Cloves Garlic (- minced)
2 TBS All-Purpose Flour
2 Cups Reduced Sodium Chicken Stock
2 Cups Hard Apple Cider or Regular Cider
1 scant TBS Fresh Thyme Leaves
2 Bay Leaves
2 TBS Brandy
1/2 Cup Heavy Cream (- or more to taste)
12 ounces Sharp Cheddar Cheese (- shredded (about 3 1/2 cups))
Kosher Salt and Cracked Black Pepper (, to taste)

Steps:

  • Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
  • Add the vegetables: In the same pot, add the potatoes and increase the heat to medium-high. Season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 5 minutes. Add in the onions and apples. Cook, stirring frequently, until the vegetables are softened, about 6-8 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, about 2 minutes.
  • Add liquids: Slowly add the stock and use the back of a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the apple cider, thyme and bay leaves. Stir well to combine. Increase heat and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally for 10-12 minutes, or until potatoes are tender. Remove bay leaves and discard.
  • Puree: Turn the heat off under the pot and use an immersion blender to puree the soup. OR, transfer the soup in batches to high-speed stand blender and puree. Return soup to the pot.
  • Add brandy and cream: Turn heat to medium-low and stir in the brandy and cream. Cook for 3-4 minutes, or until warm throughout.
  • Add cheese: Turn the heat to low. Add the cheese in three batches, stirring constantly until cheese is melted and smooth before adding the next batch of cheese. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.
  • To serve: Ladle soup into serving bowls and top with crispy bacon. Sprinkle with pumpkin seeds and parmesan if using. Enjoy!

Nutrition Facts : Calories 597 kcal, Carbohydrate 26 g, Protein 22 g, Fat 44 g, SaturatedFat 27 g, Cholesterol 143 mg, Sodium 520 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

CHEDDAR-APPLE SOUP



Cheddar-Apple Soup image

Serve this hearty cheese and fruit soup that's ready in just about an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
1 large apple (preferably Golden Delicious), peeled, cored and finely chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup apple juice
2 cups half-and-half
1/2 cup whipping (heavy) cream
1 dried bay leaf
1 tablespoon apple brandy, dry vermouth or frozen apple juice concentrate
Dash of ground cinnamon
Dash of ground red pepper (cayenne)
3 cups shredded sharp Cheddar cheese (12 oz)
1 teaspoon salt
White pepper
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, melt butter over medium-low heat. Add apples and onion. Cook 12 to 15 minutes, stirring frequently, until soft but not brown. Add carrot and cook 5 minutes longer or until carrot just begins to soften. Increase heat to medium. Add flour and cook 1 minute, stirring constantly as mixture thickens. Add 1/2 cup of the broth, stirring constantly with wire whisk to prevent lumps. As soon as broth is incorporated (about 20 seconds), add another 1/2 cup broth and stir again until incorporated. Add remaining broth and the apple juice.
  • Increase heat to high. Heat soup to boiling, stirring occasionally. Stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently 15 minutes. (Do not let mixture boil or soup may curdle.)
  • Remove bay leaf. Add brandy, cinnamon and red pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes. Season with salt and white pepper. Garnish with parsley if desired.

Nutrition Facts : Calories 390, Carbohydrate 15 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 14 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 11 g, TransFat 1 g

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 6

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

Steps:

  • In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  • Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  • In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  • With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

CHEDDAR SOUP



Cheddar Soup image

Mushrooms and carrots lend contrasting color and texture to this cheese soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

4 tablespoons butter
2 garlic cloves, chopped (about 2 teaspoons)
6 tablespoons flour
2 cups chicken stock, or reduced-sodium canned broth
2 1/2 cups water
1/2 pound mushrooms, thinly sliced (about 3 1/2 cups)
Salt
2 carrots, grated
1/2 pound cheddar cheese, grated (about 2 cups)

Steps:

  • In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
  • Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.

CHEDDAR-APPLE SOUP



Cheddar-Apple Soup image

This recipe comes from Betty Crocker's "Why It Works" cookbook that I checked out from the library. Great little book! As always, I will substitute fat free half and half and possibly even delete the whipping cream because I feel that I get similar results while saving myself calories and fat.

Provided by invictus

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons butter
1 large golden delicious apple, peeled, cored, and finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 tablespoons flour
1 1/2 cups chicken broth
1 cup apple juice
2 cups half-and-half
1/2 cup whipping cream
1 dried bay leaf
1 tablespoon apple juice concentrate
1 dash cinnamon
1 dash cayenne pepper
3 cups sharp cheddar cheese, shredded
1 teaspoon salt

Steps:

  • In a 4 quart dutch oven, melt butter over medium-low heat. Add apple and onion. Cook 12 to 15 minutes, stirring frequently until soft but not brown. Add carrot and cook 5 minutes more.
  • Increase heat to medium. Add flour and cook for 1 minute, stirring constantly, until mixture thickens. Add 1/2 cup of the broth, stirring constantly with a wire whisk until incorporate. Add additional broth, 1/2 cup at a time, until all broth is incorporated. Add apple juice.
  • Increase heat to high. Heat soup to boiling, stirring occasionally. stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently for 15 minutes. Do not let boil or soup may curdle.
  • Remove bay leaf. Add apple juice condentrate, cinnamon, and cayenne pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes.

Nutrition Facts : Calories 433.3, Fat 32.3, SaturatedFat 19.8, Cholesterol 98.7, Sodium 768.4, Carbohydrate 24.9, Fiber 4.4, Sugar 8.4, Protein 15.1

APPLE-CHEDDAR SOUP



Apple-Cheddar Soup image

Make a meal that's like getting your fondue-dipped apples in one delicious bowl of soup.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 11

6 tablespoons unsalted butter
1 small onion, chopped
2 Golden Delicious apples, peeled, cored and finely chopped
3/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
2 tablespoons apple-flavored brandy, such as Calvados, or sherry
4 cups low-sodium chicken broth
1 cup milk
2 cups finely grated sharp Cheddar, plus more for garnish
Kosher salt and freshly ground black pepper
Chopped chives, for serving, optional

Steps:

  • Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
  • Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
  • Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
  • Serve in soup bowls and garnish with more cheese and the chives if using.

APPLE-CHEDDAR SOUP



Apple-Cheddar Soup image

Welcome to the savory side of autumnal fruit! Apple's natural sweetness brings out the rich flavor of bacon and cheddar in this warm and comforting soup.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 11

4 slices OSCAR MAYER Bacon, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 lb. baking potato es (about 2), peeled, finely chopped
2 cups apple cider
1 tsp. chopped fresh thyme
dash ground red pepper (cayenne)
1 Granny Smith apple, peeled, chopped
1/2 cup milk
2 Tbsp. flour
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions and garlic to pan; cook and stir 5 min. or until onions are crisp-tender. Stir in potatoes, cider, thyme and pepper. Bring to boil; cover. Simmer on medium-low heat 15 min. Stir in apples; simmer 5 min. or until potatoes are tender.
  • Mix milk and flour in bowl until blended. Stir into soup. Cook 5 to 7 min. or until soup thickens, stirring occasionally. Gradually stir in cheese until melted.
  • Transfer soup to blender, in batches; blend until smooth. Serve topped with bacon.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 15 g, Protein 8 g

APPLE CHEDDAR POTATO SOUP



Apple Cheddar Potato Soup image

Make and share this Apple Cheddar Potato Soup recipe from Food.com.

Provided by Parsley

Categories     Apple

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tart apples, peeled, cored, and chopped
1 large potato, peeled and diced
2 stalks celery, chopped
1/4 cup finely chopped onion
1/4 teaspoon ground thyme
1/4 cup white wine
3 1/2 cups chicken broth or 3 1/2 cups vegetable broth
3 1/2 cups shredded cheddar cheese
1/2 cup heavy cream
1/3 cup milk
2 tablespoons flour
1/8 teaspoon nutmeg
1/4 teaspoon white pepper

Steps:

  • In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
  • Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
  • Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
  • Over very low heat, stir in cheese and cream.
  • In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
  • Serve.

Nutrition Facts : Calories 511.4, Fat 35.3, SaturatedFat 19.6, Cholesterol 98.3, Sodium 884.5, Carbohydrate 26.3, Fiber 3.4, Sugar 9.1, Protein 22

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From runningtothekitchen.com


CHEDDAR-APPLE BUNDLES | BETTER HOMES & GARDENS
Step 1. Combine brown sugar and pecans; set aside. In food processor combine flour, 1/2 cup of the cheese, granulated sugar, and 1/4 teaspoon salt; cover and process with one on/off turn. Add butter. Cover; process with several on/off turns until size of small peas. With processor running, slowly add water to make dough come together in a ball.
From bhg.com


RECIPE - CHEDDAR AND APPLE SOUP | COOKINGBITES COOKING FORUM
2019-09-25 Cheddar And Apple Soup Serves 4-6 INGREDIENTS 1/4 cup unsalted butter 2 medium leeks (white and pale green parts only), washed and cut into 1/4-inch rounds 3 medium apples (Gala or Granny Smith), peeled, cored, and cut into 1/2-inch dice 2 celery ribs, diced 2 cloves garlic, minced 1/2 bay...
From cookingbites.com


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