the ultimate food high

Roasted Apple and Aged White Cheddar Soup

The Recipages feature in our Fall 2014 issue celebrates everything the winter season brings: warm roasts, snuggly soups… But just because it offers up tried-and-true classics doesn’t mean they have to be boring.

Creamy, cheesy, and delicious, this cozy soup finds its perfect match with roasted apple chunks. We promise, it’s sure to impress your guests this holiday season.

Photo by Teresa Sabga, co-Editor-In-Chief at Baked.

Photo by Teresa Sabga, co-Editor-In-Chief at Baked.edd

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves 4


• 4 apples, peeled, cored and cut into 1 inch pieces
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 cups chicken broth or vegetable broth
• 1 cup apple cider or apple juice
• 1 cup milk or cream
• 1 cup aged white cheddar, shredded
• 1 tablespoon grainy dijon mustard
• salt and pepper to taste


  1. Preheat the oven to 400 F. Toss the apples in oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven until lightly golden brown, about 20 to 30 minutes.
  2. Meanwhile, heat the oil in a large saucepan over medium heat, add the onion and sauté until tender, about 5 to 7 minutes. Add the garlic and thyme and cook until fragrant. Add the apples, broth, and cider and bring to a boil. Reduce the heat and simmer for 15 minutes.
  3. Mix in the milk, cheese and mustard, let the cheese melt, and season with salt and pepper to taste. Serve.

Adapted from

This story was originally featured in Baked’s Fall 2014 issue. To read more, click here.


About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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