Description
This ultra-creamy Apple Cheddar Sweet Potato Soup is made with savory roasted sweet potatoes, apples, fresh herbs, spices, vegetable stock, and heavy cream for a fully velvety eating experience.
Ingredients
Scale
- 2 medium sweet potatoes (about 1lb. each)
- 2 Honeycrisp or Gala apples, sliced
- 3 Tbsps Extra virgin olive oil, divided
- 2 tsp ground cinnamon, divided
- 1/2 tsp ground nutmeg
- 4 cups vegetable stock
- 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 Tbsp raw honey, organic
- 1 Tbsp organic all-purpose flour
- 2–3 Tbsps unsalted butter, softened
Instructions
- Step: Preheat oven to 425 degrees Fahrenheit. Coat potatoes and sliced apples with olive oil, cinnamon, and nutmeg on a baking sheet. Roast for 25-30 minutes until tender. Scoop out sweet potato flesh.
- Step: Preheat oven to 375 degrees Fahrenheit. Mix pecans, oats, honey, flour, cinnamon, and butter. Spread on a baking sheet in clusters and bake for 10-15 minutes until golden. Do not stir.
- Step: In a dutch oven, sauté garlic and onion in olive oil until fragrant. Transfer to a blender with roasted apples, sweet potato flesh, and vegetable stock. Blend until smooth.
- Step: Return mixture to the pot. Stir in heavy cream, honey, spices, and cheddar cheese. Simmer for 5-6 minutes until thickened. Serve warm topped with the pecan mixture.
Notes
Leftovers can be stored in the refrigerator for 2-3 days or frozen for 4-6 months. For a vegan version, substitute heavy cream with coconut cream, use vegan butter, use maple syrup, and opt for dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 521 kcal
- Sugar: 9 g
- Sodium: 1604 mg
- Fat: 39 g
- Saturated Fat: 19 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 82 mg
Keywords: soup, autumn soup, sweet potato soup, vegetarian soup, comfort food