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Bowl of Apple Cheddar Sweet Potato Soup
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5 from 12 votes

Apple Cheddar Sweet Potato Soup

This creamy, savory Apple Cheddar Sweet Potato Soup is totally comfort food worthy and is rich and cheddar-like in flavor!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Soup
Keyword: apple, cheddar, creamy, dairy-free, dinner, easy, fall recipe, gluten-free, kid-friendly, soup, sweet potatoes, vegan
Servings: 4 servings
Author: Shanika

Ingredients

ROASTED APPLES + SWEET POTATO:

  • 2 medium sweet potatoes (About 1lb. each)
  • 2 Honeycrisp or Gala apples, sliced
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

SOUP:

  • 4 cups vegetable stock
  • 1 tablespoon Extra virgin olive oil
  • ½ 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
  • ½ teaspoon cayenne pepper
  • 1 cup organic heavy cream
  • 1-2 cups mild cheddar cheese, shredded or grated (See Notes!)

CINNAMON PECAN TOPPING:

  • 1 cup raw pecans, chopped
  • ½ cup organic rolled oats
  • 2 tablespoon raw honey, organic
  • 1 tablespoon organic all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2-3 Tbsps unsalted butter, softened at room temp.
US Customary - Metric

Instructions

TO ROAST THE APPLES + SWEET POTATOES:

  • 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.
  • Bon Appetit!

Notes

  • 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!