Description
Creamy Apple Cheddar Sweet Potato Soup blends roasted sweet potatoes and apples with warm spices, heavy cream, and melted cheddar, then finishes with a crunchy cinnamon pecan topping. It’s a cozy, sweet-and-savory fall soup perfect for chilly dinners.
Ingredients
Scale
Roasted Apples & Sweet Potatoes
- 2 medium sweet potatoes, about 1 lb each
- 2 Honeycrisp or Gala apples, sliced
- 2 tablespoons 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
- 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 heavy cream
- 1–2 cups mild cheddar cheese, shredded
Cinnamon Pecan Topping
- 1 cup raw pecans, chopped
- ½ cup rolled oats
- 2 tablespoons raw honey
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 2–3 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Rub the sweet potatoes lightly with olive oil and place them on one side of the baking sheet.
- Add sliced apples to the other side. Drizzle with olive oil and sprinkle with cinnamon and nutmeg.
- Roast for 25–30 minutes, until the apples are golden and the sweet potatoes are tender.
- Cool for 10–15 minutes. Cut open the sweet potatoes and scoop out the flesh.
- Reduce oven temperature to 375°F for the topping.
- Combine pecans, oats, honey, flour, cinnamon, and softened butter in a bowl.
- Arrange the mixture in clusters on a parchment-lined baking sheet. Bake for 10–15 minutes, until golden. Do not stir while baking.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add onion and garlic and sauté for 1–2 minutes.
- Transfer the onion and garlic to a blender with the roasted apples, sweet potato flesh, and vegetable stock.
- Blend until completely smooth.
- Pour the mixture back into the Dutch oven.
- Stir in heavy cream, honey, salt, pepper, smoked paprika, garlic powder, oregano, basil, parsley, and cayenne.
- Add the shredded cheddar gradually and stir until fully melted.
- Bring the soup to a gentle boil for 1–2 minutes, then reduce heat and simmer for 5–6 minutes.
- Serve hot topped with the cinnamon pecan mixture and extra cheddar if desired.
Notes
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Start with 1 cup cheddar and add more for a stronger cheese flavor.
- Add extra vegetable stock if the soup becomes too thick.
- Reduce the cayenne for a milder, family-friendly version.
- Keep the pecan topping separate until serving so it stays crunchy.
- Honeycrisp and Gala apples both work especially well.
- Store leftover soup refrigerated in an airtight container for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 19 g
- Sodium: 940 mg
- Fat: 43 g
- Saturated Fat: 19 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 75 mg