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Apple Cheddar Sweet Potato Soup

A comforting blend of creamy sweet potatoes, tart apples, and sharp cheddar cheese, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium apple, peeled and chopped (a tart variety like Granny Smith)
  • 1 medium onion, chopped
  • 2 cups vegetable broth
  • 1 cup cheddar cheese, grated
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon cinnamon (optional) adds warmth and spice to the soup

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the diced sweet potatoes and chopped apple. Cook for another 5 minutes, letting the sweet potato soften a little.
  3. Add the vegetable broth to the pot. Bring it to a gentle boil, then reduce the heat to low. Cover and let simmer for about 20 minutes or until the sweet potatoes are fork-tender.
  4. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender and blend until smooth.
  5. Return the pureed soup to the pot (if using a blender), then stir in the grated cheddar cheese. Season with salt, pepper, and cinnamon if desired. Heat gently until the cheese melts completely, stirring occasionally.
  6. Ladle into bowls and top with optional crispy onions or fresh herbs for garnish. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months. Reheat gently on the stove, adding vegetable broth if it's too thick.