Begin by heating a tablespoon of oil in a large saucepan over medium heat. Add the diced onion and sauté for 3–5 minutes until it becomes translucent.

Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.

Pour in the broth and apple cider, followed by the diced apples. Bring to a gentle boil, then reduce heat to a simmer and cook for about 20 minutes.

Once the apples are tender, stir in the vanilla extract and maple syrup followed by the cheeses, stirring continuously until melted.

Using an immersion blender, carefully puree the soup until smooth. Return to saucepan, keeping warm.

For the granola, mix butter, flour, brown sugar, and salt in a bowl. Stir in oats and walnuts, spread on a baking sheet, and bake at 375°F for 10–20 minutes.

Ladle the warm soup into bowls and sprinkle with granola on top.