Heat a tablespoon of oil in a large saucepan over medium-high heat. Add diced onions and sauté for 3–5 minutes until they become translucent and tender. Next, introduce chopped garlic and thyme to the pan, cooking for an additional minute until fragrant.

Pour in 4 cups of broth and 2 cups of apple cider, then add the diced apples. Increase heat to bring to a boil, then reduce to simmer for about 20 minutes until apples are softened.

Stir in 1 teaspoon of vanilla extract and ¼ cup of maple syrup, then add shredded cheddar and brie cheese, stirring gently until melted, about 5 minutes.

Using an immersion blender, carefully puree the soup until smooth. Season with salt and pepper to taste.

To create the granola topping, pulse together ¼ cup of unsalted butter, ½ cup of flour, ¼ cup of brown sugar, a pinch of salt, and ½ teaspoon of cinnamon until crumbly. Mix in 1 cup of old-fashioned rolled oats and ½ cup of chopped walnuts. Bake at 375°F (190°C) for 10–20 minutes until golden brown.

Sprinkle your homemade granola over the finished soup for a delightful crunch.