Description
This Apple Cheddar Sweet Potato Soup is a comforting, creamy blend of roasted sweet potatoes and apples, infused with warming spices and topped with a crunchy cinnamon pecan oat topping. It combines sweet and savory flavors, featuring melted mild cheddar cheese for richness, making it a perfect cozy meal for fall or any chilly day.
Ingredients
Roasted Sweet Potatoes & Apples
- 2 medium sweet potatoes (about 1 lb. each)
- 2 Honeycrisp or Gala apples, sliced
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Soup Base
- 4 cups vegetable stock
- 1 Tbsp extra virgin olive oil
- 1/2 red onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp raw organic honey
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp cayenne pepper
- 1 cup organic heavy cream
- 1-2 cups mild cheddar cheese, shredded or grated
Cinnamon Pecan Topping
- 1 cup raw pecans, chopped
- 1/2 cup organic rolled oats
- 2 Tbsp raw organic honey
- 1 Tbsp organic all-purpose flour
- 1 tsp ground cinnamon
- 2-3 Tbsp unsalted butter, softened at room temperature
Instructions
- Roast the Apples and Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil. Rinse and dry the sweet potatoes, then lightly coat them with olive oil and place them on one end of the baking sheet. Arrange the sliced apples on the other end, drizzle with olive oil, then sprinkle with cinnamon and nutmeg. Roast for 25-30 minutes until the sweet potatoes are tender and juices bubble out, and the apples are wilted and golden. Remove from the oven, let cool for 10-15 minutes, slice sweet potatoes in half, scoop out the flesh, and place it into a bowl.
- Prepare the Cinnamon Pecan Topping: While the sweet potatoes cool, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine chopped pecans, rolled oats, honey, flour, cinnamon, and softened butter, mixing until the mixture is moist and holds together. Spread the mixture into clusters on the baking sheet without stirring or tossing to maintain cluster shape. Bake 10-15 minutes until golden and crisp. Set aside.
- Sauté Aromatics: Heat 1 Tbsp of olive oil in a medium-sized Dutch oven over medium-high heat. Add minced garlic and chopped onion, sautéing for 1-2 minutes until fragrant but not browned. Remove from heat.
- Blend Soup Base: Transfer the sautéed garlic and onion to a high-speed blender. Add roasted apples, the sweet potato flesh, and vegetable stock. Blend on high speed until the mixture is completely smooth.
- Cook the Soup: Pour the blended mixture back into the Dutch oven and place over medium-high heat. Stir in heavy cream, honey, sea salt, black pepper, smoked paprika, oregano, basil, parsley, garlic powder, and cayenne pepper until fully combined. Add shredded cheddar cheese and stir until melted and incorporated.
- Simmer and Thicken: Bring the soup to a gentle boil for 1-2 minutes, then reduce heat and simmer for 5-6 minutes to thicken the soup and develop flavors. The texture should be creamy and rich.
- Serve: Remove the soup from heat and ladle it into serving bowls. Top with the cinnamon pecan oat clusters for a delicious crunch. Optionally serve with a side of bread for a complete meal. Enjoy!
Notes
- The mild cheddar cheese can be adjusted between 1 to 2 cups depending on your preference for cheesiness and richness.
- Do not stir the cinnamon pecan topping while baking to allow natural cluster formation for better texture.
- You can substitute raw honey with maple syrup for a vegan variation but note the recipe is not fully vegan due to cheese and heavy cream.
- This soup pairs wonderfully with crusty bread or a simple side salad.
- To make this recipe gluten-free, use gluten-free all-purpose flour for the topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
