Cheese & Apple Soup

Cheese and apples belong together on a cheese board, so why not in a soup? This silky Gouda-based soup gets a fruity twist from apple juice that brightens every spoonful without tasting like dessert.

It starts with a simple roux of butter and flour, then milk goes in to build the creamy base. Shredded Gouda melts in slowly until the whole pot turns smooth and golden. A cup of apple juice goes in last, adding just enough sweetness to balance the rich, nutty cheese.

Ready in 30 minutes with just six ingredients. Soup doesn’t get more elegant or easier than this.

Kitchen Tips

• Use aged Gouda for deeper, more caramelized flavor. Young Gouda melts well but tastes milder.
• Add the cheese gradually over low heat and stir constantly. High heat makes cheese soups grainy and clumpy.
• Use fresh-pressed apple cider instead of juice for an even more pronounced apple flavor, especially in the fall.