Ingredients40 m servings 369 cals
- Melt butter in a stockpot over medium heat; saute onion until tender, about 10 minutes. Sprinkle flour and mustard powder over onion and stir to coat. Cook and stir onion mixture until flour and mustard have dissolved, 1 to 2 more minutes.
- Stir chicken stock into onion mixture until well-blended; add 3/4 the apples. Cover the stockpot with a lid, reduce heat to low, and simmer until soup is thickened and apple is tender, about 10 minutes.
- Stir Cheddar cheese into soup, stirring constantly, until cheese is melted and soup is a silky texture, 3 to 5 minutes.
- Blend soup using a hand blender or transfer soup to a blender, working in batches, until soup is smooth. Stir hot sauce and black pepper into soup. Ladle soup into serving bowls and garnish with remaining 1/4 chopped apple.
- Cook's Note:
- You may substitute apple cider for up to 2 cups of chicken stock.
- Try to get a good quality sharp cheese. Cabot® makes a sharp Cheddar that works well.
- Any tangy apple can be substituted for Granny Smith.
Per Serving: 369 calories; 25.5 g fat; 21 g carbohydrates; 16.2 g protein; 75 mg cholesterol; 974 mg sodium. Full nutrition
ReviewsRead all reviews 4
Followed the recipe to the letter, tasted, and thought the flavor was just a little weak and wanted the texture a little thicker. I added more cheese, a little salt, and thickened with addition...
We all liked this (2 adults, 1 toddler). I think probably the apples should be cooked separately so that you can mix the cheese into the roux rather than melting it into the hot liquidy soup. I ...
I saw this Apple and Cheddar Soup referenced in a novel, so I thought I would try to make some. This recipe is easy. I had no dry mustard, so I substituted 2 tsp. of prepared Dijon mustard. I t...