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–+ servings

Apple Cheddar Sweet Potato Soup

Warm and creamy, this Apple Cheddar Sweet Potato Soup combines roasted apples and sweet potatoes with mild cheddar and velvety cream. Perfect for cozy autumn nights!
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes About 1lb. each
  • 2 Honeycrisp or Gala apples sliced
  • 2 Tbsps extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 cups vegetable stock
  • 1 Tbsp extra virgin olive oil
  • 1/2 red onion chopped
  • 4 garlic cloves minced
  • 1 Tbsp raw honey organic
  • 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
  • 1 cup raw pecans chopped
  • 1/2 cup organic rolled oats
  • 2 Tbsps raw honey organic
  • 1 Tbsp organic all-purpose flour
  • 2-3 Tbsps unsalted butter softened at room temp.

Equipment

  • Baking sheet
  • Blender or food processor
  • large pot
  • Skillet

Method
 

To Roast the Apples + Sweet Potatoes
  1. Preheat oven to 400°F (204°C).
  2. Slice the apples and sweet potatoes into even pieces.
  3. Toss them with olive oil, ground cinnamon, and nutmeg.
  4. Roast on a baking sheet for 25–30 minutes until soft and caramelized.
To Make the Cinnamon Pecan Topping
  1. Melt butter in a small skillet over medium heat.
  2. Add pecans, oats, honey, and cinnamon.
  3. Stir continuously for 2–3 minutes until lightly golden and aromatic. Set aside for garnish.
Blend Everything Together
  1. In a blender or food processor, combine roasted apples, sweet potatoes, and vegetable stock.
  2. Blend until smooth and creamy. Adjust consistency with more stock as needed.
To Make the Soup
  1. Heat oil in a large pot over medium heat.
  2. Sauté red onion and garlic until golden and fragrant.
  3. Add the blended mixture, honey, and all spices. Stir well.
  4. Slowly pour in heavy cream. Cook for 5–7 minutes over low heat, stirring often.
  5. Gradually mix in shredded cheddar cheese until melted.
  6. Serve hot with cinnamon pecan topping.

Nutrition

Calories: 290kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 8gCholesterol: 40mgSodium: 900mgPotassium: 450mgFiber: 5gSugar: 12gVitamin A: 1200IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

This soup is best enjoyed fresh and pairs wonderfully with crusty bread or fall salads. For a thicker consistency, reduce the amount of vegetable stock. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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