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savory apple soup (w/cheddar)

(1 rating)
Jammeez avatar
Recipe by
Jane Manookin
@Jammeez
Salina, KS

I created this recipe for a Church Trunk-or-Treat in 2013. The apples were an afterthought, but it turned out they MADE the soup! Note: It's even better reheated the next day! Note: all measurements are approximate. I rarely measure anything.

►
(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For savory apple soup (w/cheddar)

  • 1 lg
    head cauliflower
  • water, as needed (may also use chicken or vegetable stock)
  • 1 pinch
    salt
  • 1 Tbsp
    favorite cooking fat. (i used margarine, but i would suggest olive oil.)
  • 1 c
    celery, chopped
  • 1/4 c
    red bell pepper, seeded and chopped
  • 6-8 clove
    garlic, whole
  • 1 c
    favorite cream soup mix (i used potato soup mix. also tried broccoli cheese, but it wasn't my favorite flavor for this recipe.)
  • 1 c
    favorite winter squash, peeled, seeded, and chopped (or pureed. i used two standard sized bottles butternut baby food)
  • 1/2 c
    carrots, chopped
  • 1 c
    favorite potatoes, chopped (optional)
  • 2 c
    favorite apples, cored and chopped (i like the skin on)
  • 1 c
    plain yogurt or sour cream
  • 1/2 tsp
    celery salt, optional
  • black pepper, to taste
  • 1/4 c
    crisp bacon, crumbled (or use real bacon bits)
  • 1-2 c
    cheddar cheese, shredded (optional)

How To Make savory apple soup (w/cheddar)

  • 1
    All measurements are estimated. Feel free to experiment with them. I like to chop all my veggies pretty small and uniform. I think 1/2" dices is as big as I would go with the ingredients in this recipe. You might also make a smooth soup by pureeing the whole thing at the end.
  • 2
    Clean and break cauliflower into chunks. Place in large pot or steamer with 1-2 inches of water, sprinkle with a little salt and cook until tender. Be careful not to let the water boil away. (Yeah, THAT was fun... NOT!)
  • 3
    Meanwhile, place fat, celery, bell peppers and garlic in skillet and saute gently until soft and starting to brown. If using chopped squash, you can add it here. (For that matter, you could probably add the carrots and apples here as well. I think I'll try that next time.)
  • 4
    Remove garlic cloves and cauliflower to large cutting board and smash and chop to your heart's delight. You could also use a food processor for a smooth puree, but be sure to add a little liquid if you do.
  • 5
    Place all veggies into the large pot with any remaining water from cooking the cauliflower. In a bowl, combine the soup mix with a little cold water until smooth, then add it to the pot.
  • 6
    Add remaining ingredients (except cheese) along with enough water or stock to make it soupy. (You may want to reserve some bacon for a garnish.) Simmer, stirring occasionally to keep the bottom from scorching, until all the veggies and apples are tender. The starch in the soup mix will thicken up, so add liquid as needed to prevent it from getting too thick.
  • 7
    Add the cheese right before serving so it retains it's gooiness.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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