Cheddar Soup with Apple

By Marge Perry & David Bonom
This rich soup makes a hearty and satisfying main course; accompany it with a crisp green salad and a loaf of crusty bread.


    • All Purpose Flour
    • apple cider
    • carrots
    • chopped thyme
    • Dijon Mustard
    • heavy cream
    • Low-sodium chicken broth
    • medium onions
    • red or green apple
    • Salt
    • sharp cheddar cheese
    • unsalted butter
    • Worcestershire sauce


    1. Melt the butter in a 4-quart saucepan over medium heat. Add the onion, carrot, celery and thyme and cook, stirring occasionally, until soft but not brown, 10-12 minutes. Stir in the flour and cook 3 minutes. Whisk in the broth, cider and Worcestershire sauce
    2. Transfer the soup to a blender and puree. Return to the saucepan and stir in the heavy cream and mustard and heat over medium until hot, about 3-4 minutes. Add the cheese and salt and stir until melted and smooth. Divide among bowls and garnish with chopped apple.