Ploughman's Soup

Warm up with a comforting bowl of Ploughman's Soup, a hearty twist on the classic British Ploughman's lunch. This rustic soup combines the bold flavors of sharp cheddar cheese, tangy apple cider, and fragrant Dijon mustard for a deeply satisfying dish. Loaded with tender vegetables like onion, carrot, and celery and studded with chunks of tart Granny Smith apples and crusty bread, it delivers both mouthwatering texture and flavor. Perfect for a chilly evening, this 45-minute recipe is easy to prepare and full of rich, cheesy goodness. Garnished with fresh parsley and best served with extra crusty bread, Ploughman’s Soup is a cozy, all-in-one meal that's sure to become a family favorite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups vegetable stock
• 1 cup apple cider
• 1.5 cups sharp cheddar cheese, shredded
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 medium Granny Smith apple, diced
• 2 cups crusty bread, torn into small pieces
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat a large pot over medium heat and melt the butter. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 2

Add the minced garlic and cook for another 1 minute, ensuring it doesn’t burn.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Gradually pour in the vegetable stock, stirring constantly to prevent lumps from forming. Add the apple cider and bring the mixture to a gentle simmer.

Step 5

Reduce the heat to low and allow the soup to simmer for 15 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the shredded cheddar cheese, a handful at a time, ensuring each addition fully melts before adding the next. Add the Dijon mustard and Worcestershire sauce, stirring to combine.

Step 7

Season the soup with salt and black pepper to taste. If desired, use an immersion blender to slightly blend the soup, leaving some texture, or keep it chunky as is.

Step 8

Add the diced Granny Smith apple and torn crusty bread pieces to the pot. Stir gently and cook for 2-3 minutes, allowing the bread to soak up some of the soup and the apple to slightly soften.

Step 9

Ladle the soup into bowls, garnish with fresh parsley, and serve immediately. Enjoy with extra crusty bread or a side salad, if desired.

Nutrition Facts

Serving size	(2362.2g)

Amount per serving	% Daily Value*
Calories	2836.2

Total Fat 105.2g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 242.0mg	0%
Sodium 8458.5mg	0%
Total Carbohydrate 382.2g	0%
Dietary Fiber 30.7g	0%
Total Sugars 71.6g
Protein 106.4g	0%

Vitamin D 36IU	0%
Calcium 1680.3mg	0%
Iron 21.6mg	0%
Potassium 3590.9mg	0%

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

Source of Calories

Fat: 32.6%

Protein: 14.7%

Carbs: 52.7%