Cheddar and Apple Soup

Chunks of tangy, crisp apples complement the smooth, mellow undertones of this satisfying cheddar cheese soup. It doesn't take long to make, so it could be the right thing to serve on a busy weekday evening.

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Cheddar and Apple Soup
  1. ¼ cup Challenge European Style Unsalted Butter (½ stick)
  2. 1½ cup chopped onion
  3. ¼ teaspoon red pepper (optional)
  4. ¼ cup flour
  5. 1 teaspoon dry mustard
  6. 4 cups chicken broth
  7. 2 cups unsweetened applesauce
  8. 2 teaspoons sugar
  9. 1 Tablespoon chopped fresh thyme
  10. 1 teaspoon salt (or to taste)
  11. 3 cups grated sharp cheddar cheese (10oz.)
  12. 1 Granny Smith apple
  13. Sprigs of fresh thyme
  1. 1

    Melt butter in a large saucepan over medium heat; add onions and red pepper. Sauté until onions are soft and golden. Stir in flour and mustard; continue cooking for an additional minute or two. Stir in chicken broth, applesauce, sugar and thyme. Bring to a boil. Lower the heat and simmer covered for 10 minutes.

  2. 2

    Puree mixture in a blender or food processor and return to saucepan (or omit the puree step for a slightly less smooth soup.) Stir cheese into soup base and heat until cheese is fully melted. Add salt to taste.

  3. 3

    Core (do not peel) the apple and cut into ½-inch pieces. Ladle soup into bowls and top with apple pieces then garnish with a sprig of thyme. Yields 8 cups.

Source: Challenge Home Economist


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This was an easy soup to make. If you've ever had the cheddar soup out of the box, this is quite different. It tastes very fresh, and the cheese is more of a subtle flavor. Instead of the apples, I topped mine with popcorn and my kids ate it up!



I'm only giving this 2 stars because my husband liked it. My daughter wouldn't eat it and I couldn't take more than a couple bites. Just yuck! The pureed consistency was gross and you could really taste the applesauce! Very weird.