Print

Apple Cheddar Sweet Potato Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

A creamy and comforting Apple Cheddar Sweet Potato Soup that combines the natural sweetness of roasted apples and sweet potatoes with a touch of savory cheddar cheese and warming spices. Topped with a crunchy cinnamon pecan oat cluster, this soup makes a perfect bowl for cozy autumn days or anytime you crave a flavorful, hearty blend of sweet and savory.

Ingredients

Roasted Sweet Potatoes and Apples

  • 2 medium sweet potatoes (about 1 lb. each)
  • 2 Honeycrisp or Gala apples, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon

Soup Base

  • 4 cups vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon raw honey, organic
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon cayenne pepper
  • 1 cup organic heavy cream
  • 1-2 cups mild cheddar cheese, shredded or grated

Cinnamon Pecan Topping

  • 1 cup raw pecans, chopped
  • 1/2 cup organic rolled oats
  • 2 tablespoons raw honey, organic
  • 1 tablespoon organic all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons unsalted butter, softened at room temperature

Instructions

  1. Roast the Sweet Potatoes and Apples: Preheat your oven to 425°F and prepare a baking sheet with parchment paper or foil. Rinse and pat dry the sweet potatoes, then lightly coat them with olive oil and arrange them on one side of the baking sheet. On the other side, add the sliced apples, drizzle with olive oil, and sprinkle with cinnamon. Roast for 25-30 minutes until the sweet potatoes are tender with juices bubbling and the apples are golden and wilted. Let cool for 10-15 minutes, then halve the sweet potatoes and scoop out the flesh into a bowl.
  2. Prepare the Cinnamon Pecan Topping: Reduce the oven temperature to 375°F and line a baking sheet with parchment paper. In a bowl, combine the chopped pecans, rolled oats, honey, flour, cinnamon, and softened butter. Mix until the mixture is moist and combined, then spread it in clusters onto the baking sheet. Bake for 10-15 minutes without stirring, allowing golden clusters to form. Remove from oven and set aside.
  3. Blend the Soup Base: Heat a medium-sized dutch oven over medium-high heat and add the olive oil. Once hot, sauté the minced garlic and chopped onion until fragrant, about 1-2 minutes. Remove the pot from heat. Transfer the sautéed garlic and onion to a high-powered blender along with the roasted apples, sweet potato flesh, and vegetable stock. Blend on high speed until completely smooth and fully broken down.
  4. Cook the Soup: Pour the blended mixture back into the dutch oven and place over medium-high heat. Stir in the heavy cream, honey, sea salt, black pepper, smoked paprika, oregano, basil, parsley, garlic powder, and cayenne pepper until well combined. Add the shredded mild cheddar cheese and stir constantly until the cheese melts completely and is well incorporated.
  5. Simmer and Thicken: Bring the soup to a boil and cook for 1-2 minutes. Then reduce heat to low and let it simmer gently for another 5-6 minutes. The soup will thicken as it simmers, developing a creamy texture.
  6. Serve: Remove the soup from heat and ladle it into bowls. Top each serving generously with the cinnamon pecan oat clusters. Optionally, serve with a side of bread for dipping. Enjoy immediately for the best flavor and texture.
  7. Bon Appétit! Savor your deliciously creamy and sweet-savory Apple Cheddar Sweet Potato Soup.

Notes

  • The amount of cheddar cheese can be adjusted based on your preference for cheesiness; start with 1 cup and increase to 2 cups for a richer flavor.
  • For a vegetarian version, ensure that the cheese is made with vegetarian rennet.
  • Using Honeycrisp or Gala apples provides a nice balance of sweetness and firmness; other sweet apple varieties may alter the flavor profile slightly.
  • Be careful not to stir the pecan topping while baking to achieve the perfect clustered texture.
  • You can substitute vegetable stock with chicken stock if you do not require a vegetarian soup.
  • For a spicier soup, increase the cayenne pepper slightly, or omit it for a milder taste.

Find it online: https://yumntasty.com/apple-cheddar-sweet-potato-soup-recipe/