Sweet Potato and Apple Cheese Soup Recipe
Introduction
This Sweet Potato Soup is a comforting and flavorful dish perfect for chilly days. Creamy, slightly sweet, and savory with a hint of spice, it’s easy to make and sure to please the whole family.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 celery stalks
- ½ teaspoon salt
- 3 cloves garlic, minced
- 2 lbs. sweet potatoes (about 3 large potatoes)
- 1 apple
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 5 ½ cups chicken broth
- ¾ cup half and half (or coconut milk)
- ½ chicken bouillon cube
- 1 ½ cups cheddar cheese, shredded
- ½ teaspoon each: dried oregano, thyme, mustard powder, smoked paprika
- ¼ teaspoon pepper
- 1 pinch each: cayenne, nutmeg
Instructions
- Step 1: Heat butter over medium heat and add the onions, carrots, and celery. Season with salt and toss to combine. Soften for 15-20 minutes, allowing the onions and carrots to caramelize slightly and develop a deeper flavor.
- Step 2: Add the garlic, soy sauce, apple cider vinegar, and seasonings (oregano, thyme, mustard powder, smoked paprika, pepper, cayenne, and nutmeg). Cook for 2 minutes to release their aroma.
- Step 3: Peel the sweet potatoes and apple, then cut them into ¾-inch cubes. Add them to the pot and stir to combine. Heat through uncovered for 10 minutes.
- Step 4: Add the chicken broth, half and half (or coconut milk), and the chicken bouillon cube. Bring to a boil, then reduce to a simmer. Partially cover and simmer for 20 minutes, or until the potatoes are fork tender.
- Step 5: Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.
- Step 6: Return the soup to low heat and gradually sprinkle in the shredded cheddar cheese. Simmer until the soup reaches your desired thickness. Keep in mind it thickens further as it cools and during storage. Serve warm.
Tips & Variations
- Substitute coconut milk for half and half to make this soup dairy-free and add a subtle tropical note.
- For a vegetarian version, use vegetable broth instead of chicken broth and skip the chicken bouillon cube.
- Add a pinch of cinnamon or ginger for a warm, aromatic twist.
- Garnish with fresh herbs like parsley or chives for a fresh finish.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. The soup may thicken when chilled—add a little broth or milk while reheating to reach your preferred consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup stores well and can be made a day or two in advance. Flavors often deepen after resting. Just reheat gently before serving.
Can I freeze the sweet potato soup?
Yes, you can freeze the soup in a sealed container for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stove, adding extra liquid if needed to adjust the consistency.
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Sweet Potato and Apple Cheese Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This rich and creamy Sweet Potato Soup combines tender sweet potatoes with savory vegetables and a blend of warming spices. Enhanced with cheddar cheese and a hint of apple, this comforting soup is perfect for chilly days and offers a delightful balance of sweet and savory flavors.
Ingredients
Scale
Vegetables and Fruits
- 1 yellow onion (diced)
- ¾ cup carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 lbs. sweet potatoes (about 3 large potatoes, peeled and cubed)
- 1 apple (peeled and cubed)
Liquids and Dairy
- 5 ½ cups chicken broth
- ¾ cup half and half (or coconut milk)
- 2 tablespoons butter
- 1 ½ cups cheddar cheese (shredded)
Seasonings and Others
- ½ teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- ½ chicken bouillon cube
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
- 1 pinch nutmeg
Instructions
- Sauté Vegetables: Heat 2 tablespoons of butter over medium heat in a large pot. Add diced onions, carrots, and celery. Season with ½ teaspoon salt and toss to combine. Cook gently for 15 to 20 minutes, stirring occasionally, allowing the vegetables to soften and caramelize slightly to build a deeper flavor base.
- Add Aromatics and Seasonings: Stir in minced garlic, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, and the dried herbs and spices (½ teaspoon each of oregano, thyme, mustard powder, smoked paprika; ¼ teaspoon pepper; and a pinch each of cayenne and nutmeg). Cook for an additional 2 minutes to release the aromas and blend flavors.
- Incorporate Potatoes and Apple: Peel and cut the sweet potatoes and apple into ¾-inch cubes. Add them to the pot and stir well to coat. Let the mixture heat through for 10 minutes uncovered, allowing the flavors to meld.
- Add Liquids and Simmer: Pour in 5 ½ cups chicken broth, ¾ cup half and half (or coconut milk), and crumble in ½ chicken bouillon cube. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 20 minutes or until the sweet potatoes are fork tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return to the pot.
- Add Cheese and Final Simmer: Place the pot back over low heat. Gradually sprinkle in the shredded cheddar cheese, stirring continuously until the cheese melts and the soup thickens to your desired consistency. Remember, the soup will continue to thicken as it cools and when stored.
- Serve: Once the soup reaches the ideal thickness and is hot throughout, ladle into bowls and serve immediately for a comforting meal.
Notes
- If you prefer a vegan or dairy-free version, substitute half and half with coconut milk and use a plant-based cheese alternative or omit cheese.
- For extra depth, roasting the sweet potatoes before adding them can enhance the flavor.
- Adjust the cayenne pepper to taste for more or less heat.
- The soup can be stored in the refrigerator for up to 4 days and thickens when chilled—add a bit of broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: sweet potato soup, creamy soup, comforting soup, autumn recipes, cheesy soup, vegetable soup
