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Creamy Apple Cheddar Soup Recipe Easy Homemade with Crispy Rosemary Croutons

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A cozy and comforting creamy apple cheddar soup with a perfect balance of sweet apples and sharp cheddar, topped with crispy rosemary croutons for a savory crunch.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 medium Honeycrisp apples, peeled and diced
  • 1 1/2 cups whole milk
  • 2 cups shredded sharp white cheddar cheese
  • Salt and freshly ground black pepper, to taste
  • 3 cups cubed day-old rustic bread
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • Pinch of sea salt

Instructions

  1. Melt 4 tablespoons of unsalted butter over medium heat in a large heavy-bottomed pot. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Sprinkle 1/4 cup all-purpose flour evenly over the onions and garlic. Stir constantly for 2-3 minutes to cook out the flour and thicken the soup base.
  3. Slowly pour in 4 cups of chicken or vegetable broth while whisking gently to avoid lumps. Add diced Honeycrisp apples. Bring to a gentle simmer and cook for 12-15 minutes until apples are tender.
  4. Optional: Use an immersion blender or transfer to a blender to puree the soup for a smooth texture, or leave chunky if preferred.
  5. Lower heat to medium-low. Stir in 1 1/2 cups whole milk and gradually add 2 cups shredded sharp white cheddar cheese, stirring until melted and incorporated. Season with salt and black pepper to taste.
  6. Preheat oven to 375°F (190°C). Toss 3 cups cubed day-old rustic bread with 3 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, and a pinch of sea salt. Spread on a baking sheet and bake for 12-15 minutes, tossing once halfway through, until golden and crispy.
  7. Ladle soup into bowls and top generously with crispy rosemary croutons. Serve hot.

Notes

Use freshly shredded sharp white cheddar for best melt and texture. Do not boil soup after adding milk and cheese to prevent separation. If soup is too thick, add more broth or milk to adjust consistency. Rosemary croutons add essential aroma and crunch; do not skip or skimp on olive oil. Soup keeps well refrigerated for 2-3 days and freezes up to 2 months. Reheat gently with extra milk or broth.

Nutrition

Keywords: creamy apple cheddar soup, apple cheddar soup, rosemary croutons, comfort food, fall soup, winter soup, easy soup recipe

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