Description
This rich and comforting Brie and Cheddar Apple Beer Soup blends the creamy sharpness of aged cheddar and smooth brie with the sweet tartness of Honeycrisp apples and the slightly bitter depth of pumpkin beer. Enhanced by fresh herbs and a touch of cayenne, this cozy soup is perfect for a fall or winter gathering, ideal served with soft pretzels or crusty bread for a hearty snack or light meal.
Ingredients
Scale
Base Ingredients
- 3 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low sodium vegetable or chicken broth
Liquids and Fruits
- 1 (12 ounce) bottle or can pumpkin beer
- 1/2 cup apple cider
- 1 Honeycrisp apple, chopped
Cheeses and Seasonings
- 2-3 cups shredded sharp cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 large pinch kosher salt
- 1 large pinch black pepper
Instructions
- Sauté Vegetables and Herbs: Melt the butter and olive oil together in a large pot over medium heat. Add the chopped onion, fresh thyme, and sage. Cook until the onions are softened and fragrant, about 5 minutes.
- Create Roux and Add Dairy: Whisk in the all-purpose flour and continue to cook until the flour turns golden, about 1 minute. Gradually whisk in the whole milk, stirring continuously until the mixture is smooth and thickened.
- Add Broth, Beer, Cider, and Apple: Pour in the low sodium broth, pumpkin beer, apple cider, and add the chopped Honeycrisp apple. Season with kosher salt and black pepper. Bring the soup to a simmer, then reduce the heat to medium and cook uncovered until the apple is tender, approximately 10 minutes.
- Blend the Soup: Remove the soup from the heat and puree it using a blender or an immersion blender until smooth and creamy.
- Melt the Cheeses: Return the blended soup to low heat on the stove. Stir in the shredded sharp cheddar and cubed brie until both cheeses have melted completely and the soup has a creamy consistency. Then add cayenne pepper to taste.
- Serve: Ladle the soup into bowls and garnish with extra shredded cheddar and fresh thyme leaves. Serve warm, preferably alongside soft pretzels for a perfect cozy meal.
Notes
- Adjust the amount of cayenne pepper depending on your preferred spice level.
- Use a full-fat milk and cheeses for the creamiest texture.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful when blending hot liquids; blend in batches and vent the blender lid slightly to prevent splattering.
- This soup pairs excellently with soft pretzels or crusty artisan bread.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
