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Cheesy, creamy and delicious, this Apple and Cheddar Cheese Soup is made with tart apples and shredded cheddar cheese. It’s a quick and easy weeknight meal the whole family will love!
If you love apples and cheddar together as much as I do, you should also try my Apples and Cheddar Chicken Salad Recipe and my Polenta Cakes with Apples and Cheddar.
I Love Apple Recipes During The Fall
Don’t know about you, but Pumpkin and Apples are my favorite Fall foods. As if you couldn’t tell…
If you’ve been around these parts for just a few weeks, you have noticed that I’m pretty much obsessed with these two lovelies. Then again, how can you go wrong with Apple Rings and Chocolate Pumpkin Peanut Butter Cups!! You just can’t.
My apple recipes have all been inspired by my apple tree. It’s huge. It’s beautiful. And IT.IS.FULL! Well, it was full … now it’s on its last few apples and those are about to come down because of the first frost that we had last night. Blah. Can’t buhlieve we’re that much closer to winter. GAH! Anyways!
… okay, now that I think about it, this weather-thing ain’t that bad… before you know it, we will be knee-deep in peppermint and chocolate! YAY!
But, for now, it’s about the apples. (I’m still thinking about peppermint and chocolate) … focussss! Apples.
I asked my Facebookfollowerswhat apple recipe they would like to see first and the vote for soup won by a landslide!
This Apple Soup Recipe Is One of My Favorites
Have you ever had apples in soup? The first time I tasted apples in soup, I was at this little French Bistro called Bon Femme Cafe. It was small, it was dark, and very colorful. I loved it! Playing 1920’s jazz made me love it that much more! I used to frequent that place with my friends and the whole apples-in-soup just stuck with me.
I don’t have their recipe, nor is this soup anywhere near their version, but I love it. In fact, I love it more! As far as I see it, if it comes straight from your own kitchen, it will always taste better because of one extra ingredient – love! I sound like Marie from Everybody Loves Raymond, but that’s the truth… you agree, right?!
How To Make Apple Cheddar Soup
This soup starts off as any other soup recipe – onions, carrots, broth. I use my homemade veggie broth, but you are welcome to use whatever you’ve got. Chicken broth is fine, too. I also added a bit of apple juice to it! Don’t worry, it tastes great! If you don’t think you will like that, use broth or water instead. But I think you need to try it with the juice, first. Come awwwwn! Live on the edge for a bit, you daredevil, you!! 😉
ENJOY!
Apple and Cheddar Soup
Katerina | Diethood
Cheesy, creamy and delicious, this Apple and Cheddar Cheese Soup is made with tart apples and shredded cheddar cheese. It's a quick and easy weeknight meal the whole family will love!
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Soup
Cuisine: American
Keyword: 30 minute meals, apple soup, apples and cheese, apples in soup, best broccoli cheese soup recipe, easy soup recipe, recipe for cheese soup, savory apple recipe
Don't add the cheese all at once or you risk clumping. Sprinkle the cheese in, stir and when it's almost melted, sprinkle in more. A sure-fire way to prevent cheese from clumping is to toss it with some cornstarch before adding to the soup.
Using an immersion blender or working in batches with a countertop blender, blend soup, adding cheese a handful at a time, until completely smooth. Stir in hot sauce and season to taste with salt and pepper.
At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly. Keep the heat very low, and make sure the cheese is one of the last things added to the soup.
Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.
Adding cheese all at once to hot liquid can cause it to clump, so when making a cheese soup, it's best to grate the cheese first. Fresh cheese is best because pre-shredded cheeses can contain stabilizers that might make them harder to melt.
Always add the cheese off the heat. Grate it in advance, add it a bit at a time, whisking until it dissolves, then add more. Don'tget impatient and dump it all in at once. Adding cheese while the pan is on the heat tightens the proteins, which will make lumps in your sauce.
Your soup may become grainy if the cheese or dairy curdles. With a recipe like the one that follow you shouldn't have trouble because the cheese is added as a finishing component, off heat. But to avoid “breaking” the dairy while reheating (or with other dairy-rich soups), take it low and slow.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.
Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.
The Fix: If you overdo umami-packed ingredients like cheese or meat in a dish, all is not lost. Brighten up overly rich dishes by adding something sweet or sour.
Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.
Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.
It should be grated, not cubed. Grated cheese will melt in the sauce quickly and evenly. Cubes of cheese, on the other hand, will take longer to melt, so your sauce can overcook before the cheese has melted. It's that overcooking that can cause the sauce to curdle.
To try this, boil milk for your sauce's roux, then take the milk off the heat and let it cool before stirring in the cheese. Another way to avoid curdled sauce, per Sara Moulton, is by finely grating your cheese before adding it to the other hot ingredients, so that you don't require as much heat to melt it.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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