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One-Pot White Cheddar Cheese and Apple Soup — Creamy Weeknight Recipe Pinterest recipe pin

Creamy White Cheddar Cheese and Apple Soup

A cozy one-pot white cheddar cheese and apple soup with tender apples, a silky milk-and-cream base, and a simple tempering method that prevents separation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken or vegetable broth
  • 2 medium apples 1 tart such as Granny Smith + 1 sweet such as Honeycrisp, cored and diced 1/2-inch
  • 8 ounces white cheddar freshly shredded (about 2 packed cups)
  • 1/4 cup heavy cream
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh lemon juice optional, for brightness
Optional toppings
  • 2 tablespoons toasted chopped pecans optional
  • 2 tablespoons chopped chives or fresh thyme leaves optional

Equipment

  • 1 4- to 6-quart Dutch oven or heavy-bottomed pot
  • 1 Box grater
  • 1 Immersion blender (or regular blender)
  • 1 Chef's knife and cutting board

Method
 

Prep
  1. Shred the white cheddar and keep it chilled; core and dice the apples and finely chop the onion.
Cook aromatics
  1. Melt butter in a 4- to 6-quart Dutch oven over medium heat, add the chopped onion and a pinch of salt, and cook until translucent, 6–8 minutes. Add the minced garlic and cook 30 seconds.
Make the base
  1. Stir in the flour and cook 1–2 minutes to remove the raw flavor, then slowly whisk in the milk and broth, scraping the bottom. Add the diced apples, salt, pepper, and thyme and bring to a gentle simmer.
  2. Simmer until apples are tender, 8–10 minutes, then remove the pot from the heat.
Finish and temper
  1. Use an immersion blender to puree the soup mostly smooth (or puree half in a blender and return). Let the soup sit off heat 1 minute, then add the shredded cheddar in four additions, stirring until each addition melts before adding more. If too thick, stir in up to 1/4 cup additional milk.
  2. Return to the lowest heat and warm gently 2–3 minutes; do not boil. Stir in heavy cream and lemon juice if using. Adjust seasoning.
Serve
  1. Ladle into bowls and top with toasted pecans and chives if desired. Serve with crusty bread.

Notes

Shred cheese from a block for best melting—pre-shredded cheese can be waxy. If using cornstarch for gluten-free thickening, mix 2 tablespoons cornstarch with 2 tablespoons cold milk and stir into simmering soup instead of flour. Do not boil the soup after adding cheese; heat gently to avoid separation.