Name: ultra-creamy Apple Cheddar Sweet Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium sweet potatoes; 2 apples (Gala or Honeycrisp recommended); 2 tbsp extra virgin olive oil; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; 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); 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)

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!

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:

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

Prepare the Soup:

In a large pot, heat olive oil over medium heat. Add red onion and garlic, sauté until fragrant and translucent.
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.
Use an immersion blender to blend the soup until smooth (or transfer to a regular blender in batches).
Stir in honey, sea salt, black pepper, smoked paprika, garlic powder, dried oregano, dried basil, dried parsley, and cayenne pepper. Simmer for 5 minutes.
Add heavy cream and shredded cheddar cheese, stirring until melted and creamy.

Make the Cinnamon Pecan Topping (Optional):

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

Serve:

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