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A rustic Cranberry Apple crumble, golden brown and bubbling, served in a white ceramic dish with a spoonful removed.

Spiced Cranberry Apple Harvest Soup

A vibrant and comforting soup, blending the tartness of fresh cranberries with the sweet notes of apples and warm autumn spices. Perfect for a cozy meal or festive appetizer.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Soup
Cuisine: American, Seasonal
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 12 oz fresh cranberries
  • 2 large apples Granny Smith or Honeycrisp, peeled, cored, and diced
  • 4 cups vegetable broth
  • 1/2 cup apple cider or more broth
  • 1/4 cup maple syrup adjust to taste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves optional, for deeper spice
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For Garnish (Optional)
  • Fresh thyme sprigs
  • Toasted pecans or walnuts chopped
  • Plain Greek yogurt or sour cream for dairy option

Equipment

  • Large Pot or Dutch Oven
  • Blender (immersion or regular)
  • Cutting Board
  • Knife
  • Measuring cups and spoons

Method
 

Prepare the Aromatics
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and sauté until softened, about 5-7 minutes.
  2. Stir in minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Combine Ingredients & Simmer
  1. Add fresh cranberries, diced apples, vegetable broth, and apple cider to the pot.
  2. Stir in maple syrup, ground cinnamon, ground nutmeg, ground allspice, salt, and black pepper. If using, add ground cloves now.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the cranberries have burst and the apples are very tender.
Blend and Serve
  1. Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  2. Return the soup to the pot if using a regular blender. Taste and adjust sweetness with more maple syrup if desired, and adjust salt and pepper to your preference. If the soup is too thick, add a splash more broth or water until desired consistency is reached. Heat through gently for a few more minutes.
  3. Ladle the hot soup into bowls. Garnish with fresh thyme sprigs, chopped toasted nuts, or a dollop of Greek yogurt/sour cream if using. Serve warm.

Notes

For a richer flavor, you can roast the apples and cranberries slightly before adding them to the pot. This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Adjust the spices to your liking; a touch of cayenne pepper can add a subtle kick. If you prefer a thinner soup, add more vegetable broth when blending.