ultra-creamy Apple Cheddar Sweet Potato Soup

 Why You’ll Love This Recipe

• Velvety Texture: The roasting process enhances the flavors of the sweet potatoes and apples, resulting in a smooth and creamy soup.
• Flavor Harmony: The combination of sweet and savory elements creates a balanced and satisfying taste.
• Nutrient-Rich: Packed with vitamins and antioxidants from the fresh ingredients.
• Versatile: Easily adaptable to vegan and gluten-free diets with simple substitutions.

Ingredients

Roasted Apples and Sweet Potatoes:

• Sweet potatoes
• Apples (Gala or Honeycrisp recommended)
• Extra virgin olive oil
• Ground cinnamon
• Ground nutmeg

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Soup Base:

• Vegetable stock
• Extra virgin olive oil
• Red onion, chopped
• Garlic cloves, minced
• Honey (or maple syrup for a vegan option)
• Sea salt
• Black pepper
• Smoked paprika
• Garlic powder
• Dried oregano
• Dried basil
• Dried parsley
• Cayenne pepper
• Heavy cream (or full-fat coconut cream for a vegan option)
• Mild cheddar cheese, shredded or grated (use dairy-free cheese for a vegan option)

Cinnamon Pecan Topping (Optional):

• Raw pecans, chopped
• Rolled oats
• Raw honey (or maple syrup for a vegan option)
• All-purpose flour (use gluten-free flour if needed)
• Ground cinnamon
• Unsalted butter, softened (use vegan butter for a vegan option)

Directions

1. Roast the Apples and Sweet Potatoes:
   • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
   • Rinse and pat dry the sweet potatoes. Lightly coat them with olive oil and place them on one end of the prepared baking sheet.
   • On the other end, arrange the sliced apples, drizzle with olive oil, and sprinkle with ground cinnamon and nutmeg.
   • Bake for 25-30 minutes, until the sweet potatoes are tender and the apples are golden and wilted. Remove from the oven and let cool for 10-15 minutes.
2. Prepare the Soup:
   • In a large pot, heat olive oil over medium heat. Add the chopped red onion and minced garlic; sauté until fragrant and translucent.
   • Add the roasted sweet potatoes and apples to the pot. Pour in the vegetable stock and bring to a boil. Reduce heat and let it simmer for about 10 minutes.
   • Using an immersion blender, blend the mixture until smooth. Alternatively, transfer the soup in batches to a traditional blender, blend until smooth, and return to the pot.
   • Stir in the honey (or maple syrup), sea salt, black pepper, smoked paprika, garlic powder, dried oregano, dried basil, dried parsley, and cayenne pepper. Let it simmer for another 5 minutes.
   • Add the heavy cream (or coconut cream) and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
3. Optional Cinnamon Pecan Topping:
   • In a bowl, combine chopped pecans, rolled oats, honey, all-purpose flour, ground cinnamon, and softened butter. Mix until well combined.
   • Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-15 minutes, until golden and crunchy. Remove and let cool.
4. Serve:
   • Ladle the soup into bowls and sprinkle with the cinnamon pecan topping if desired. Enjoy warm.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

• Vegan Option: Substitute heavy cream with full-fat coconut cream and use dairy-free cheddar cheese. Replace honey with maple syrup.
• Gluten-Free Option: Ensure all-purpose flour and rolled oats are certified gluten-free.
• Cheese Variations: Try using sharp cheddar, Gruyère, or Gouda for a different flavor profile.
• Apple Varieties: Use Granny Smith, Fuji, or Pink Lady apples for a tart twist.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for 2-3 days.
• Freezing: Freeze the soup for up to

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  ultra-creamy Apple Cheddar Sweet Potato Soup

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  • Author: Isabella
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

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  Description

  This ultra-creamy Apple Cheddar Sweet Potato Soup is the perfect cozy fall recipe, featuring roasted sweet potatoes, apples, and sharp cheddar cheese. The balance of sweet and savory flavors, combined with aromatic spices and a velvety texture, makes this dish an irresistible comfort food. Easily adaptable for vegan and gluten-free diets!

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  Ingredients

  Roasted Apples and Sweet Potatoes

  • 2 medium sweet potatoes
  • 2 apples (Gala or Honeycrisp recommended)
  • 2 tbsp extra virgin olive oil
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg

  Soup Base

  • 3 cups vegetable stock
  • 2 tbsp extra virgin olive oil
  • 1 small red onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp honey (or maple syrup for a vegan option)
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried parsley
  • ¼ tsp cayenne pepper
  • ½ cup heavy cream (or full-fat coconut cream for a vegan option)
  • 1 cup mild cheddar cheese, shredded (use dairy-free cheese for a vegan option)

  Optional Cinnamon Pecan Topping

  • ½ cup raw pecans, chopped
  • ¼ cup rolled oats
  • 1 tbsp raw honey (or maple syrup for a vegan option)
  • 2 tbsp all-purpose flour (use gluten-free flour if needed)
  • ½ tsp ground cinnamon
  • 2 tbsp unsalted butter, softened (use vegan butter for a vegan option)

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  Instructions

  Roast the Apples and Sweet Potatoes:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Rinse and pat dry the sweet potatoes. Lightly coat with olive oil and place on one end of the baking sheet.
  3. Slice the apples, drizzle with olive oil, and sprinkle with cinnamon and nutmeg. Arrange them on the other end of the sheet.
  4. Bake for 25-30 minutes, until the sweet potatoes are tender and apples are caramelized. Let cool for 10-15 minutes.

  Prepare the Soup:

  5. In a large pot, heat olive oil over medium heat. Add red onion and garlic, sauté until fragrant and translucent.
  6. Add the roasted sweet potatoes and apples to the pot. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
  7. Use an immersion blender to blend the soup until smooth (or transfer to a regular blender in batches).
  8. Stir in honey, sea salt, black pepper, smoked paprika, garlic powder, dried oregano, dried basil, dried parsley, and cayenne pepper. Simmer for 5 minutes.
  9. Add heavy cream and shredded cheddar cheese, stirring until melted and creamy.

  Make the Cinnamon Pecan Topping (Optional):

  10. In a bowl, mix chopped pecans, rolled oats, honey, flour, cinnamon, and butter.
  11. Spread onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-15 minutes, until golden. Let cool.

  Serve:

  12. Ladle the soup into bowls and sprinkle with the cinnamon pecan topping. Enjoy warm!

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: American