Apple Cheddar Sweet Potato Soup
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Apple Cheddar Sweet Potato Soup
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-----A true soup season favorite for the entire family. Vegan + Gluten-free Option.
I'm so excited for soup season. I seriously have been expanding my tastebuds with a ton of new flavors when it comes to soup and this Apple Cheddar Sweet Potato Soup is one of those flavors that I really enjoy. I love the combo of apples in savory dishes like in this Apple Cheddar Thyme Pie.
This soup is ultra-creamy + packed with comfort, coziness, and all the satisfying indulgence you could want. The flavors + textures are incredible, especially when paired with a crispy grilled cheese—so good! It’s easy to make, full of wholesome ingredients, and comes together in just one pot with minimal prep time. And if you're vegan, don’t miss my Plant-based Cheddar Carrot Apple Soup—it’s just as smooth and delicious!
Jump to:
- Why You Will LOVE Apple Cheddar Sweet Potato Soup
- Apple Cheddar Sweet Potato Soup Ingredients
- Best Types of Cheese for this Apple Cheddar Sweet Potato Soup
- Best Types of Apples for this Soup
- Best Ways To Serve This Sweet Potato Soup
- Health Benefits of Sweet Potatoes
- Can I Make Vegan Apple Cheddar Sweet Potato Soup?
- Apple Cheddar Sweet Potato Soup Recipe Q + A's
- More Comforting Soup Recipes to Try this Season!
- MADE OUR RECIPE(S)?
- Apple Cheddar Sweet Potato Soup
Why You Will LOVE Apple Cheddar Sweet Potato Soup
- Smooth + velvety texture, perfect for cozy fall nights.
- Makes AMAZING leftovers and is even better the next day.
- A warm, seasonal twist on classic comfort food.
- Rich in vitamins + antioxidants
- The melted cheddar adds a deliciously creamy, savory depth to each spoonful!
Apple Cheddar Sweet Potato Soup Ingredients
Here's what you need to make this creamy apple cheddar sweet potato soup recipe at home:
ROASTED APPLES + SWEET POTATO:
- Sweet potatoes. You could also use pure sweet potato puree in a pinch!
- Apples. I love using Gala or Honeycrisp apples or you can use a firm, tart apple like Granny Smith for best results.
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- Spices. Ground cinnamon + nutmeg.
SOUP:
- Vegetable stock. Use store-bought low-sodium broth or make your own!
- Extra virgin olive oil. Again use the good stuff!
- Red onion. Substitute with yellow or white if that’s what you have.
- Garlic. You'll mince your garlic for a good sauté.
- Honey. I always use raw organic honey. For the vegan option, you can also use maple syrup.
- Seasonings + herbs. Sea salt, black pepper, smoked paprika, garlic powder, dried oregano, dried basil, dried parsley + cayenne pepper.
- Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
- Mild Cheddar Cheese. I like to use the raw brick of cheese for a fresh, bold flavor, however, you can always use shredded sharp cheddar if it's what you have on hand.
CINNAMON PECAN TOPPING:
- Pecans. You can use all one kind of nut if you prefer.
- Rolled oats. Choose gluten-free if necessary.
- Raw honey.
- All-purpose flour. I like Bob's Red Mill organic flour.
- 1 tsp ground cinnamon
- Unsalted butter. Softened at room temp.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Sweet Potato Soup. Everything from my fave baking sheet, liners, immersion hand-blender, high-powered blender, mixing bowls, and more. SEE THEM HERE!
Best Types of Cheese for this Apple Cheddar Sweet Potato Soup
Even though this Apple Cheddar Sweet Potato Soup is based on using mild cheddar cheese, you can also switch things up and add a new flare in their flavor profile by adding any of the following:
- Gruyère
- Sharp Cheddar Cheese
- Gouda
- American cheese
- Parmesan cheese (grated)
Best Types of Apples for this Soup
Even though this Apple Cheddar Sweet Potato Soup is based on using Gala or Honeycrisp apples, you can also switch things up and add a slightly new flare in their flavor profile by adding any of the following apples for a bit more sweetness or tart:
- Granny Smith
- Fuji
- Pink Lady
- Golden Delicious
- Braeburn
- and more!
Best Ways To Serve This Sweet Potato Soup
I like to add some extra texture to creamy soups like this one. Most people might enjoy this soup with a side of grilled cheese or garlic bread, which is totally fine. But I wanted to share a few more ideas in case you make this soup more than once and want to switch things up!
- Roasted broccolini
- Crispy bacon (if you're not plant-based, of course)
- Garlic bread, my favorites are Texas Toast Garlic Bread, Cheesy Pesto Garlic Bread and Roasted Garlic Bread
- Melted cheese (vegan or regular if you're not vegan!)
- Homemade croutons
- Crispy sage leaves
- Roasted chickpeas
- Roasted apples
Health Benefits of Sweet Potatoes
Starting your day with a serving of sweet potatoes is more than just delicious. These root veggies are also great for your health. Some important health benefits of sweet potatoes include:
- Rich in vitamins A and C, supporting eye health and immunity
- Packed with fiber, aiding digestion and promoting fullness
- Loaded with antioxidants like beta-carotene to reduce inflammation
- Helps regulate blood sugar levels with a low glycemic index
- A good source of potassium, supporting heart health and blood pressure
- Provides steady energy with complex carbs for long-lasting fuel
Can I Make Vegan Apple Cheddar Sweet Potato Soup?
To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for the cheddar cheese, use maple syrup instead of honey, and substitute the butter with vegan butter.
Apple Cheddar Sweet Potato Soup Recipe Q + A's
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before reheating on the stovetop to serve.
Absolutely! To make this recipe gluten-free, swap the all-purpose flour for your favorite gluten-free all-purpose blend as well as ensure that the rolled oats are certified GF.
Yes! You can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before reheating on the stovetop to serve.
Using an immersion blender is ideal for a smooth texture, but you can also transfer the soup in batches to a traditional blender. Just be cautious with hot liquids!
More Comforting Soup Recipes to Try this Season!
Now that you've fallen in love with this Apple Cheddar Sweet Potato Soup recipe, try these family-friendly recipes next!
- Creamy Roasted Garlic Tortellini Soup
- Hearty Cheddar Garlic Herb Potato Soup
- Creamy Roasted Garlic Cauliflower Chickpea Soup
- Loaded Vegan Veggie Soup
- Easy Flavorful Rigatoni Meatball Soup
- Creamy Lemon Broccoli Tortellini Soup
MADE OUR RECIPE(S)?
If you tried this Apple Cheddar Sweet Potato Soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Apple Cheddar Sweet Potato Soup
Ingredients
ROASTED APPLES + SWEET POTATO:
- 2 medium sweet potatoes (About 1lb. each)
- 2 Honeycrisp or Gala apples, sliced
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
SOUP:
- 4 cups vegetable stock
- 1 tablespoon Extra virgin olive oil
- ½ red onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon raw honey, organic
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon cayenne pepper
- 1 cup organic heavy cream
- 1-2 cups mild cheddar cheese, shredded or grated (See Notes!)
CINNAMON PECAN TOPPING:
- 1 cup raw pecans, chopped
- ½ cup organic rolled oats
- 2 tablespoon raw honey, organic
- 1 tablespoon organic all-purpose flour
- 1 teaspoon ground cinnamon
- 2-3 Tbsps unsalted butter, softened at room temp.
Instructions
TO ROAST THE APPLES + SWEET POTATOES:
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
- Rinse sweet potatoes and pat dry. Lightly coat potato with olive oil, arranging them side by side unto one end of the prepared baking sheet. On the other end, add the sliced apples, drizzle with olive oil, and sprinkle on cinnamon and nutmeg. Bake for 25-30 minutes or until tender and juices begin to bubble outside of skin of the sweet potatoes and the apples have wilted and become golden. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato 'flesh' (insides) and place in a bowl.
TO MAKE THE CINNAMON PECAN TOPPING:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a bowl, add the pecans, oats, honey, flour, cinnamon, and butter together, mixing until combined and moist.
- Spread the topping mixture (grouped into clusters) onto the prepared baking sheet and bake for 10-15 minutes, until everything has turned golden, and baked "together" in clusters. NOTE: Please avoid stirring or tossing! In order to create clusters/chunks, you should bake it without touching!!
BLEND EVERYTHING TOGETHER:
- In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the minced garlic and onion and sauté until fragrant, about 1-2 minutes. Remove from heat and add the sautéed garlic in a high-powered blender along with the roasted apples, flesh of the sweet potato, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth.
TO MAKE THE SOUP:
- In the same medium-sized dutch oven pot over medium-high heat, add the blended sweet potato-apple mixture along with the heavy cream, honey, salt, black pepper, smoked paprika, oregano, basil, parsley, garlic powder, and cayenne pepper, stirring everything together until combined.
- Add in the shredded or grated cheddar cheese and stir until combined and melted.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
- At this point, the soup should be thickened as it continues to simmer.
- Remove from heat and serve immediately into prepared bowl(s), top with cinnamon pecan topping, and a side of bread, if desired.
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- VEGAN OPTION: To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for the cheddar cheese, use maple syrup instead of honey, and substitute the butter with vegan butter.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Apple Cheddar Sweet Potato Soup. Everything from my fave baking sheet, liners, immersion hand-blender, high-powered blender, mixing bowls, and more.SEE THEM HERE!
- BEST CHEESES FOR THIS SOUP: See post for more info!
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!
Absolutely delicious!!!!
Wasn't sure about the temp for the pecans, but caught them just before they were burned. That was the only glitch though.
This recipe is most definitely a keeper!!!
Hi Amy! Yay---I'm so thrilled that you enjoyed this soup! The flavor combo is really one of my faves! Thanks so much for giving it a try! 🙂
This soup was out of this world, saving and making again!
Hi Cassie! Awww, that makes me so happy! I'm thrilled that you enjoyed it! 🙂
I have no idea what temp the pecan mixture was supposed to be baked at. I kept it at 425 like the potatoes and after 10 mins the mixture was burnt black. Dunno what I did wrong or if maybe I missed a temp change
Hi Kayla! I'm so sorry to hear that the pecan mixture was burnt! I definitely like to keep an eye on the mixture as it bakes since the temperature is high, but I do apologize for not making that note. I do hope that you still were able to enjoy the recipe! 🙂
This soup was so delicious. I didn’t have pecans so I used cashews. Love, love, love this soup.
Hi Devon! Yay---that makes me SO happy that you enjoyed this soup! I love the twist with cashews too! Thanks so much for giving it a try! 🙂
che bello, che brava!
la farò subito: grazie 😽
Delicious! Just the right amount of spice and great fall flavors!
Hi Kathleen! I'm so thrilled that you enjoyed this soup! It's truly one of my faves to make during the Fall! Thanks so much for choosing to give it a try! 🙂
I love this recipe, my family loved it too. It's so easy to make yet it yields a hearty and slightly exotic soup with rich flavor. It's also so seasonal, and the house smells amazing from the scent of baked apples. Total wow. Thank you!
Hi Nicole! Awwww, this truly makes me so happy that you enjoyed this soup! Truly a fave in our house! Thanks so much for giving it a try! 🙂