Ingredients
Produce
- 1 Large Yellow Onion, diced
- 1 tsp. fresh chopped thyme
- 1 tsp. minced garlic
- 8 Green Apples, peeled and diced (small size)
Liquids
- 2 cups reduced sodium chicken broth
- 16 oz. apple cider
- 2 tbsp. maple syrup
Dairy
- 1 cup shredded sharp cheddar cheese
- 8 oz. brie cheese, sliced
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté the onion: Place a large pot over medium-high heat and lightly spray with non-stick spray. Add the diced yellow onion and cook for about 5 minutes until tender and translucent.
- Add herbs and garlic: Stir in the fresh chopped thyme and minced garlic, cooking for another couple of minutes until the garlic is fragrant but not browned.
- Add apples and liquids: Mix in the peeled and diced green apples, reduced sodium chicken broth, apple cider, and maple syrup. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes to allow the apples to soften and flavors to meld.
- Add cheeses: After simmering, add the shredded sharp cheddar and sliced brie cheese to the pot. Continue cooking for 5 minutes, stirring occasionally, until all the cheese is melted and the soup is creamy.
- Season and serve: Season with salt and pepper to taste. Serve the soup hot immediately to enjoy the warm, velvety texture and balanced flavors.
Notes
- Use tart green apples like Granny Smith for the best balance of sweet and tart flavors.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the amount of maple syrup based on your preferred sweetness level.
- To make the soup smoother, you can blend it partially or fully before adding the cheeses.
- Serve with crusty bread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
