Carrot-Apple Soup With Cheddar Toasts

Give your cool-weather soup menu a savory-sweet twist by tossing your favorite fall fruit into the pot.

Bowl of Carrot-Apple Soup With Cheddar Toasts on pink background
Photo: Brie Passano
Cook Time:
10 mins
Hands On Time:
30 mins
Roast Time:
30 mins
Total Time:
70 mins
Servings:
6
Yield:
9 cups

Ingredients

  • 1 ¾ pound carrots, peeled and coarsely sliced (6 to 8 large)

  • 2 apples (such as Granny Smith), cored and coarsely chopped, plus 1 apple (such as Gala), thinly sliced

  • 4 - 5 sprigs fresh thyme

  • 3 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 1 ½ cup chopped onion

  • 4 cloves garlic, minced

  • ¼ cup apple cider

  • 4 cup chicken broth

  • 1 tablespoon apple cider vinegar

  • 2 tablespoon whole-milk Greek yogurt

  • Freshly ground black pepper

  • 6 slices whole-wheat bread

  • 1 cup sharp cheddar cheese, shredded

Directions

  1. Preheat oven to 425°F. Line a shallow baking pan with parchment paper. Combine carrots, chopped apples, and thyme with 2 Tbsp. of the oil and salt in the prepared baking pan; toss to coat and arrange in a single layer. Roast 30 to 35 minutes or until carrots are just tender.

  2. Meanwhile, heat remaining 1 Tbsp. oil in a large pot over medium heat. Add onion. Cook, stirring occasionally, 5 minutes or until softened. Add garlic and cook 1 minute more. Add apple cider and broth to pot and bring to simmering. When carrot mixture is done roasting, transfer to pot. (Keep oven on.) Simmer, covered, until carrots are very soft, about 10 minutes. Remove thyme sprigs.

  3. Blend soup until smooth using a handheld immersion blender (or carefully transfer in batches to a regular blender). Add vinegar, 2 Tbsp. yogurt, additional salt, and pepper to taste. Stir in additional broth or water or as needed to reach desired consistency.

  4. Arrange bread on a baking sheet. Toast in oven 2 minutes. Remove and sprinkle slices with 3/4 cup of the cheese. Top each with 5 to 6 apple slices, and sprinkle remaining 1/4 cup cheese on top. Toast in oven until melted, about 5 minutes. Cut in half.

  5. If desired, top servings with additional yogurt. Serve with toasts.

Nutrition Facts (per serving)

398 Calories
18g Fat
49g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 398
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 21mg 7%
Sodium 941mg 41%
Total Carbohydrate 49g 18%
Total Sugars 16g
Protein 12g
Vitamin C 10.9mg 55%
Calcium 216mg 17%
Iron 2.2mg 12%
Potassium 682mg 15%
Folate, total 66.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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