Apple Cheddar Soup


  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 4 apples, peeled and diced (2 sweet and 2 tart – we used a mix of honey crisp and granny smith)
  • 3 cups veggie stock
  • 1 bay leaf
  • 2 cups shredded cheddar cheese


  1. In a large pot over medium heat, add some olive oil + your shallot and garlic. Season with salt and pepper and saute until softened
  2. Add your apples, veggie stock, and bay leaf. Season with salt and pepper and bring to a simmer
  3. Simmer for about 10 minutes or until the apples are very tender when pierced with a knife
  4. Remove the bay leaf and puree with an immersion blender (stick blender) until the soup is totally smooth
  5. Stir in your cheddar cheese until melted, season to taste with salt and pepper, and serve!


If you don’t have an immersion blender, blending this in a regular blender or food processor in batches will work just as well!

This is super yummy when served with crusty, toasty, buttery bread!