Cheddar-Apple Soup

Total Time
1hr 15mins
15 mins
1 hr

This recipe comes from Betty Crocker's "Why It Works" cookbook that I checked out from the library. Great little book! As always, I will substitute fat free half and half and possibly even delete the whipping cream because I feel that I get similar results while saving myself calories and fat.

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  1. In a 4 quart dutch oven, melt butter over medium-low heat. Add apple and onion. Cook 12 to 15 minutes, stirring frequently until soft but not brown. Add carrot and cook 5 minutes more.
  2. Increase heat to medium. Add flour and cook for 1 minute, stirring constantly, until mixture thickens. Add 1/2 cup of the broth, stirring constantly with a wire whisk until incorporate. Add additional broth, 1/2 cup at a time, until all broth is incorporated. Add apple juice.
  3. Increase heat to high. Heat soup to boiling, stirring occasionally. stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently for 15 minutes. Do not let boil or soup may curdle.
  4. Remove bay leaf. Add apple juice condentrate, cinnamon, and cayenne pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes.
Most Helpful

5 5

This is a very good soup! Easy to make too!

5 5

Great recipe !! I did halve this since there were 4 of us. Added a dash extra cinnamon, went over real well. Great soup for a cool evening . Made for PRMR tag.