Apple-Spice Breakfast Soup is a cozy and unexpected way to start your day with something warm, nourishing, and deliciously different. This sweet soup combines tender apples with warming spices like cinnamon and nutmeg in a creamy, lightly sweetened broth that’s perfect for chilly mornings. Think of it as a cross between applesauce, oatmeal, and apple pie all in one bowl. It’s filling enough to keep you satisfied until lunch but light enough that you won’t feel weighed down. Topped with crunchy granola, nuts, and a drizzle of honey, this breakfast soup offers wonderful contrasts in texture and temperature. It’s particularly popular in Scandinavian and European cuisines where fruit soups are a breakfast staple, and once you try it, you’ll understand why.
Serving Quantity: 4 servings
Cooking Time: 35 minutes
1. Ingredients
- 4 large apples (mix of Granny Smith and Honeycrisp), peeled and diced
- 3 cups apple juice or apple cider
- 1 cup water
- 1/2 cup rolled oats
- 1/4 cup honey or maple syrup
- 2 cinnamon sticks
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 cup granola for topping
- 1/4 cup chopped walnuts or pecans
- Fresh apple slices for garnish
- Extra honey for drizzling
2. Nutrition Information Per Serving
- Calories: 320
- Protein: 7g
- Carbohydrates: 62g
- Fat: 7g
- Fiber: 6g
- Sodium: 180mg
3. Prepare the Apples
Peel the apples and cut them into quarters. Remove the cores and seeds, then dice the apple quarters into small bite-sized pieces about half an inch in size. Using a mix of tart and sweet apples gives the soup a more complex flavor. Keep the diced apples in a bowl and set aside.
4. Start the Soup Base
In a large pot, combine the apple juice, water, and cinnamon sticks. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low so it simmers gently. The cinnamon sticks will start releasing their aromatic oils into the liquid.
5. Cook the Apples
Add the diced apples to the simmering liquid. Stir everything together and let it cook for about 15 minutes, stirring occasionally. The apples should become very soft and tender, almost falling apart. Some pieces breaking down is perfectly fine as this will help thicken the soup naturally.
6. Add the Oats
Stir in the rolled oats and continue cooking for another 8 to 10 minutes. The oats will absorb some of the liquid and help create a thicker, creamier texture. They’ll also add body and make the soup more filling. Stir frequently during this time to prevent the oats from sticking to the bottom of the pot.
7. Season the Soup
Add the ground cinnamon, nutmeg, ground ginger, honey or maple syrup, and salt. Stir everything together well so the spices are evenly distributed throughout the soup. Let it simmer for another 5 minutes to allow all the flavors to blend together beautifully.
8. Blend for Creaminess
Remove the cinnamon sticks from the pot and discard them. Using an immersion blender, blend about half of the soup directly in the pot to create a creamy base while still leaving some chunky apple pieces for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, then return it to the pot. The soup should be thick and creamy with visible apple chunks throughout.
9. Add the Vanilla
Remove the pot from the heat and stir in the vanilla extract. This adds a wonderful aromatic sweetness that complements the apples and spices perfectly. Taste the soup and adjust sweetness by adding more honey if needed. Remember that the toppings will also add sweetness.
10. Prepare the Yogurt Swirl
In a small bowl, whisk the Greek yogurt with a tablespoon of honey until it’s smooth and slightly thinned out. This will make it easier to swirl into the hot soup and creates a beautiful contrast of white against the golden apple soup.
11. Serve the Soup
Ladle the warm apple-spice soup into four bowls. Each serving should be steaming hot and fragrant with those wonderful fall spices. Make sure everyone gets a good mix of the creamy base and the tender apple chunks.
12. Add the Toppings
Dollop a generous spoonful of the sweetened Greek yogurt in the center of each bowl. Use a spoon to gently swirl it through the soup, creating pretty white ribbons. Sprinkle the granola and chopped nuts over the top for crunch. Add a few thin fresh apple slices arranged on top for a beautiful presentation. Finish with a light drizzle of honey over everything.
13. Tips for Success
Choose apples that are good for cooking as they’ll break down nicely and create a flavorful soup. Granny Smith adds tartness while Honeycrisp or Fuji adds natural sweetness. You can use all apple juice for a sweeter soup or replace some with water if you want it less sweet. The oats will continue to thicken the soup as it sits, so if making ahead, you may need to thin it with a bit more apple juice when reheating. This soup can be made completely ahead of time and stored in the refrigerator for up to four days. Just reheat gently on the stove and add fresh toppings before serving. For a vegan version, skip the Greek yogurt or use coconut yogurt instead. You can also use almond or oat milk in place of some of the apple juice for extra creaminess. Add a pinch of cardamom or allspice for even more warming spice notes. Dried fruit like raisins, cranberries, or chopped dates can be stirred in during the last few minutes of cooking. Kids often love this soup because it tastes like warm applesauce but feels special being served as soup. For a heartier breakfast, serve it with buttered toast or a warm croissant on the side. The soup is also delicious served cold during warmer months, similar to a smoothie bowl. Top with fresh berries in summer for a seasonal twist. If you prefer a completely smooth soup, blend it all instead of leaving chunks. Add a spoonful of almond butter or peanut butter to each bowl for extra protein and richness.
