Best Apple Cheese Soup Recipes

CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS

Steps:

• Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
• To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

CHEESE PUMPKIN SOUP WITH SAGE AND APPLE

Steps:

• Preheat the oven to 350 degrees.
• Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
• Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
• Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
• Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
• Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl.
• Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
• When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
• Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock.
• Add salt and pepper to taste.
• To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.

BUTTERNUT SQUASH & APPLE SOUP WITH MELTED BLUE CHEESE

Steps:

• Preheat oven to 350°F.
• Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool.
• Meanwhile, in heavy, 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 3 tablespoons salt, and 1 teaspoon pepper and sauté until onions are soft, about 10 minutes. Add apples and sauté until tender, about 3 to 4 minutes. Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half.
• When squash is cool enough to handle, scoop out flesh and add to soup. Add stock and remaining tablespoon salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes.
• In double boiler over medium heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm.
• In dry, heavy, 9- to 10-inch cast iron skillet over moderate heat, toast pumpkin seeds, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to bowl.
• Working in batches, purée soup in blender until very smooth, then return to pot. Set over moderate heat and return to simmer.
• To serve, ladle hot soup into bowls, drizzle with blue cheese mixture, and sprinkle with toasted pumpkin seeds. Serve immediately.

CUCUMBER & GOAT CHEESE SANDWICHES - PAIR W/ROASTED SWEET POTATO AND APPLE SOUP

Steps:

• Spread 8 slices of the bread with the goat cheese. Top with the walnuts, cucumbers, watercress, and the remaining 8 slices of bread.

THICK & CREAMY TOMATO BASIL SOUP WITH PROSCIUTTO, APPLE & GRUYERE GRILLED CHEESE

Steps:

• 1. Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onion and cook, stirring occasionally until softened, about 10 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic. Stir in the tomatoes, chicken stock and salt and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes. Remove from heat and let cool slightly. Carefully transfer mixture to a blender and puree until smooth. Return mixture to the pot. Stir in the cream, basil and sugar, bring to a boil and let simmer for another 20 minutes until thick and creamy. While soup is simmering, make grilled cheese. Melt butter in a skillet over medium heat. Place a piece of bread in the skillet and layer with prosciutto, Gruyere, cheddar and apple. Top with another slice of bread, and repeat for all 4 sandwiches. Cook for about 5 minutes on each side until bread has browned and cheese has melted. Serve sandwiches immediately with a bowl of soup, topped with fresh basil, Parmesan cheese or sour cream. NOTES *If you can use homemade chicken or veggie stock, I highly recommend it. It lends so much more flavour to the soup. *If you have an immersion blender, use that to puree the soup instead of transferring to a blender. Less mess, easier, and much more convenient!

GOUDA CHEESE AND APPLE SOUP

Steps:

• Melt butter in large saucepan over low heat. Add apples. Saute 5 minutes or until golden, stirring occasionallyh. Set aside half the apples.
• Add shallot to saucepan and saute 1 minute. stir in flour, curry powder, and cinnamon and mix well. Gradually add half-and-half, stirring constantly to thicken. Add Gouda cheese, stirring until it melts.
• Pour soup into blender container and puree. Return to saucepan and heat through. Add salt and pepper to taste. Pour bowls and ttop with reserved sauteed apple slices.

APPLE CHEESE SOUP

Steps:

• In a large, non-reactive, saucepan over medium-low heat, melt the butter. Add the onions, cook until softened but not browned, about 10 minutes. Add the apple and continue cooking until cooked, but still slightly firm, about 10 minutes more.
• Sift the flour over the onions. Add the nutmeg. Cook and stir with a wooden spoon until the mixture is lightly browned and fragrant, about 4 to 5 minutes. Add the Calvados, if using, and cook to reduce by three-quarters.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes. Add the milk, return to just a boil, whisk in cheeses until completely melted. Season with pepper to taste.
• Serve hot, with crumbled bacon on top, and a crusty bread and chutney on the side.