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–+ servings
Apple Cider Harvest Soup

Comforting Apple Cider Harvest Soup for Cozy Fall Nights

A delightful Apple Cider Harvest Soup that blends sweet apples, hearty vegetables, and spices, perfect for fall evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Substitute with plant-based butter for a dairy-free version.
  • 1 medium Onion
  • 2 cloves Garlic, minced Garlic powder can be used if fresh is unavailable.
  • 3 Carrots, peeled and chopped Frozen carrots can be used if fresh are unavailable.
  • 2 Parsnips, peeled and chopped Substitute with additional carrots or sweet potatoes.
  • 2 Apples, peeled and chopped (Honeycrisp or Fuji) Any sweet apple variety can be used.
For the Broth
  • 3 cups Vegetable Broth Chicken broth can be substituted.
  • 1.5 cups Apple Cider Ensure 100% apple cider for authentic flavor.
For the Seasoning
  • 0.5 teaspoon Cinnamon Nutmeg is a good blend; add to taste.
  • 0.25 teaspoon Nutmeg Omit or reduce if desired.
  • Salt and Pepper To taste.
For the Creaminess
  • 0.5 cups Heavy Cream Replace with coconut milk for a dairy-free alternative.

Equipment

  • Large pot
  • Blender

Method
 

Cooking Instructions
  1. Melt 2 tablespoons of butter over medium heat. Add one medium chopped onion and cook for about 5 minutes until translucent.
  2. Incorporate 2 minced garlic cloves, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 2 chopped apples into the pot. Sauté for another 5 to 7 minutes until the vegetables begin to soften.
  3. Pour in 3 cups of vegetable broth and 1½ cups of apple cider. Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg. Bring to a gentle boil, then simmer for 25 to 30 minutes.
  4. Blend the soup until smooth and creamy. If too thick, add a splash of apple cider.
  5. Return the blended soup to the pot and stir in ½ cup of heavy cream. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with fresh thyme and toasted pumpkin seeds. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Adjust spices and consistency according to taste. This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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