Slow cooker Sundays aren't all about pork. Or beef short ribs. Our favorite appliance can cook up some pretty tasty comfort food without a hunk of meat in sight.
This apple soup is autumn at its best: aromatic and luscious. The apples melt into the broth, a sweet finish to the warm spices. You can omit the red pepper flakes if you want to skip the burn, but we think they add depth to the light flavors.
You might even want to bookmark this soup for your Thanksgiving table. And if you're looking for more ideas, we've also got a holiday slow cooker ebook: over thirty recipes that you can fire up in November and December. It's actually a preview of our big slow cooker book, out this January. But the ebook is full of original recipes, not a one of them in the big book. At a buck ninety-nine, it's a steal! Click here to check it out. You'll see we've reinvented slow cooker recipes. Every single one is sized for every size of machine! We haven't yet done that for these recipes on the blog--but get ready. We intend to change the game.
But until then, make this soup on a cold evening. And settle in for pure comfort.
Make about 6 servings
- 7 medium apples, preferably sweet/tart firm apples like Northern Spys or Pippins, cored and chopped
- 3 cups unsweetened apple cider
- 3 cups reduced-sodium vegetable broth
- 2/3 cup finely chopped dried cranberries
- 3 tablespoons honey
- 3 tablespoons dry white wine
- 1 teaspoon dried sage
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Up to 1/2 teaspoon red pepper flakes
1. Stir all the ingredients in a 4- to 6-quart slow cooker until the honey dissolves.
2. Cover and cook on low for 5 hours, or until the apples are soft and delicious. If desired, top servings with crème fraîche or sour cream, topped with a little grated nutmeg.
Note: You want the dried cranberries in tiny bits. They're sticky--and a pain to chop. Spray your knife with nonstick spray before chopping to make the job easier.