This ultra creamy Apple Cheddar Sweet Potato Soup is made with savory roasted sweet potatoes, apples, fresh herbs + spices, vegetable stock, and heavy cream for a fully velvety eating experience-----a true soup season favorite for the entire family. Vegan + Gluten-free options available.
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I'm so excited for soup season. I seriously have been expanding my tastebuds with a ton of new flavors when it comes to soup and this Apple Cheddar Sweet Potato Soup is one of those flavors that I really enjoy.
With soups, I definitely don't mind a creamy or more liquid-y texture, however, my husband truly loves creamy, which is why I've made it a mission to create so many velvety soups. Plus, I've actually enjoy making creamier soups, especially when I make them dairy-free!
Many of you have been loving Soup Week on Orchids + Sweet Tea so far and this Creamy Roasted Garlic Tomato Soup was one of those soup recipes that got many of you in a good frenzy. Haha. I can't lie---it was just as delicious as it looks so I can understand why.
Overall, creamier soups like this apple cheddar sweet potato really packs on the comfort, coziness, and satisfying indulge.
I don't know if I ever shared this, but sweet potatoes are one of my favorite veggies and so this soup makes it on my top list of incredible flavors and textures---whether made with dairy or not.
How to Make Apple Cheddar Sweet Potato Soup
To make this creamy apple cheddar sweet potato soup, you'll start by roasting up those sweet potatoes and apples. Doing so enriches the flavors greatly. Also, this enhances the rich, caramel flavors in the soup.
The key for this recipe is to start with 1lb. each sweet potatoes, rinsing, and then poking small holes around them so that the heat penetrates inside better. Next, you'll mix together the cinnamon pecan topping ingredients, add to a baking sheet and bake. Then you'll blend the base ingredients together, simmer over the stovetop, and wallah!
Ingredients for Apple Cheddar Sweet Potato Soup
Here's what you need to make this creamy apple cheddar sweet potato soup at home:
Sweet potato puree. You can buy this canned or make your own by roasting a sweet potato until totally tender and pureeing it in a blender or food processor. Pumpkin puree will also work, though the flavor may not be quite as sweet.
Apple. I love using Gala or Honeycrisp apples or you can use a firm, tart apple like Granny Smith for best results.
Mild Cheddar Cheese. I like to use the raw brick of cheese for a fresh, bold flavor, however, you can always use shredded sharp cheddar if it's what you have on hand.
Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
Vegetable stock. Use store-bought low-sodium broth or make your own!
Garlic. You'll mince your garlic for a good sauté.
Olive oil. You can also use Grapeseed oil or coconut oil as well.
Herbs + Seasonings – A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, garlic powder, parsley, basil, oregano, cayenne pepper, etc.
Red onion. Substitute with yellow or white if that’s what you have.
Spices. This adds a warming spice profile to this soup from the apples. You'll need cinnamon and nutmeg.
All-Purpose Flour. I like Bob's Red Mill organic flour.
Butter. I like using unsalted butter.
Pecans. You can use all one kind of nut if you prefer.
Honey. I always use raw organic honey. For the vegan option, you can also use maple syrup.
Thick Cut Rolled Oats. Choose gluten-free if necessary.
Best Types of Cheese for this Apple Cheddar Sweet Potato Soup
Even though this Apple Cheddar Sweet Potato Soup is based on using mild cheddar cheese, you can also switch things up and add a new flare in their flavor profile by adding any of the following:
Sharp Cheddar Cheese
Parmesan cheese (grated)
Best Types of Apples for this Soup
Even though this Apple Cheddar Sweet Potato Soup is based on using Gala or Honeycrisp apples, you can also switch things up and add a slightly new flare in their flavor profile by adding any of the following apples for a bit more sweetness or tart:
Serving Suggestions for This Sweet Potato Soup
I like to add some extra texture to creamy soups like this one. Most people might enjoy this apple cheddar sweet potato soup with a side bread or a nice crumble topping, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
Crispy bacon (if you're not plant-based, of course)
Melted cheese (vegan or regular if you're not vegan!)
Starting your day with a serving of sweet potatoes is more than just delicious. These root veggies are also great for your health. Some important health benefits of sweet potatoes include:
Improved digestion. They actually contain more fiber than regular potatoes! Sweet potatoes are also a great source of magnesium, which helps aid digestion.
Boost Your Immune System. Sweet potatoes are rich in beta-carotene (a major antioxidant). This fuels your immune system to help protect your body against illness and foreign invaders. You'll also find plenty of vitamin C and B-complex, iron, and phosphorus in these tubers.
Treat Stomach Ulcers. Sweet Potatoes can help soothe and repair the stomach and intestines. The immune-boosting vitamins also help cure stomach ulcers. In addition, the dietary fiber helps prevent constipation and acid formation. This can reduce the risk of ulcers.
Other Benefits: Sweet potatoes are also naturally anti-inflammatory and can reduce arthritis, pain.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Vegan Apple Cheddar Sweet Potato Soup
To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for the cheddar cheese, use maple syrup instead of honey, and substitute the butter with vegan butter.
Gluten-Free Soup Option?
Absolutely! To make this recipe gluten-free, swap the all-purpose flour for your favorite gluten-free all-purpose blend as well ensure that the rolled oats are certified-GF.
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
Rinse sweet potatoes and pat dry. Lightly coat potato with olive oil, arranging them side by side unto one end of the prepared baking sheet. On the other end, add the sliced apples, drizzle with olive oil, and sprinkle on cinnamon and nutmeg. Bake for 25-30 minutes or until tender and juices begin to bubble outside of skin of the sweet potatoes and the apples have wilted and become golden. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato 'flesh' (insides) and place in a bowl.
TO MAKE THE CINNAMON PECAN TOPPING:
In a bowl, add the pecans, oats, honey, flour, cinnamon, and butter together, mixing until combined and moist.
Spread the topping mixture (grouped into clusters) onto a baking sheet lined with parchment paper and bake for 15-20 minutes, until everything has turned golden, and baked "together" in clusters. NOTE: Please avoid stirring or tossing! In order to create clusters/chunks, you should bake it without touching!!
BLEND EVERYTHING TOGETHER:
In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the minced garlic and onion and sauté until fragrant, about 1-2 minutes. Remove from heat and add the sautéed garlic in a high-powered blender along with the roasted apples, flesh of the sweet potato, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth.
TO MAKE THE SOUP:
In the same medium-sized dutch oven pot over medium-high heat, add the blended sweet potato-apple mixture along with the heavy cream, honey, salt, black pepper, smoked paprika, oregano, basil, parsley, garlic powder, and cayenne pepper, stirring everything together until combined.
Add in the shredded or grated cheddar cheese and stir until combined and melted.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
At this point, the soup should be thickened as it continues to simmer.
Remove from heat and serve immediately into prepared bowl(s), top with cinnamon pecan topping, and a side of bread, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
VEGAN OPTION: To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for the cheddar cheese, use maple syrup instead of honey, and substitute the butter with vegan butter.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Apple Cheddar Sweet Potato Soup. Everything from my fave baking sheet, liners, immersion hand-blender, high-powered blender, mixing bowls, and more.SEE THEM HERE!
BEST CHEESES FOR THIS SOUP: See post for more info!
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