Description

Brie and Cheddar Apple Beer Soup is a rich, creamy, and comforting soup that combines the buttery smoothness of Brie with the sharp tang of cheddar, complemented by crisp tart apples and mellow light beer. Perfect for chilly days and gatherings, this soup delivers a sophisticated and indulgent flavor experience with simple ingredients and versatility.

Ingredients

Scale

Cheeses

8 oz Brie cheese, diced
1 cup sharp cheddar cheese, shredded

Produce

2 medium onions, finely chopped
3 cloves garlic, minced
2 large tart apples (such as Granny Smith), peeled, cored, and chopped
1 tbsp fresh thyme or sage, chopped

Liquids & Dairy

4 cups vegetable or chicken broth (low sodium preferred)
12 oz light beer (lager or amber ale)
1 cup heavy cream
3 tbsp butter

Dry Ingredients

3 tbsp all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare the Base: Begin by finely chopping the onions and garlic. Sauté them in butter over medium heat until they are soft and fragrant, establishing the flavorful foundation of the soup.
Build the Roux: Add flour to the softened onions and garlic, stirring constantly to create a roux. Cook this mixture until it turns a light golden color, which will thicken the soup and prevent a raw flour taste.
Add Liquids and Apples: Slowly whisk in the beer and broth, ensuring no lumps form. Then add the peeled and chopped apples to the pot. Let the mixture simmer until the apples are tender.
Blend the Soup (Optional): For an ultra-smooth texture, carefully blend the soup until creamy using an immersion blender or in batches in a regular blender. Alternatively, keep the soup chunky to enjoy sweet apple pieces for a heartier bite.
Melt in the Cheeses: Reduce the heat to low and gradually stir in diced Brie and shredded cheddar. Allow the cheese to melt fully, creating a silky and luscious soup. Add slowly to avoid curdling.
Finish with Cream and Herbs: Swirl in the heavy cream and sprinkle in fresh thyme or sage. Season with salt and freshly ground black pepper to taste. Stir gently and serve the soup hot.

Notes

Choose high-quality Brie and sharp cheddar for the best flavor and creaminess.
Cook the roux fully to avoid any raw flour taste and ensure smooth thickness.
Add cheese slowly over low heat to prevent curdling and maintain a smooth texture.
Add fresh herbs at the end to preserve their bright, fresh flavor.
Adjust soup consistency by adding extra broth or cream if it feels too thick; it should be rich but pourable.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 8g
Sodium: 450mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 10g
Cholesterol: 65mg