Description
Brie and Cheddar Apple Beer Soup is a cozy and comforting dish that perfectly blends the creamy richness of Brie and sharp Cheddar with the tart crunch of fresh apples and the subtle maltiness of light beer. Ideal for fall and winter, this soup offers a warm, savory, sweet, and creamy experience that’s both easy to make and impressively gourmet.
Ingredients
Scale
Cheeses
- Soft creamy Brie cheese (amount as preferred, roughly 6 oz recommended)
- Sharp Cheddar cheese, shredded (about 1 cup)
Produce
- Fresh apples (2 medium, peeled and diced, Granny Smith or Honeycrisp recommended)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Liquids
- 1 bottle (12 oz) light beer (lager or pale ale)
- 3 cups vegetable or chicken broth
- 1 cup cream or milk
Others
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch of nutmeg
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the finely chopped onions and minced garlic, cooking until soft and fragrant but not browned, to create the savory flavor base for the soup.
- Prepare the Roux: Sprinkle the flour over the softened onions and stir continuously for 2–3 minutes to cook out the raw flour taste and form a roux that will thicken the soup.
- Add Liquids and Apples: Slowly whisk in the beer and broth, then add the peeled and diced apples. Simmer gently until the apples are tender and the mixture has slightly thickened.
- Blend for Creaminess: Use an immersion blender to purée the soup until mostly smooth but still retaining some texture, allowing the apples to shine through and giving the soup body.
- Incorporate Cheese and Cream: Reduce heat and gradually stir in chunks of Brie and shredded Cheddar cheese. Add the cream or milk to reach desired consistency, stirring until the cheese melts fully and the soup becomes silky smooth.
- Season and Serve: Finish by seasoning with salt, pepper, and a pinch of nutmeg to enhance the flavors. Serve hot, garnished as desired.
Notes
- Choose ripe yet firm apples to keep some texture and avoid excessive sweetness.
- Use room temperature cheese to reduce melting time and improve smoothness.
- Simmer gently after adding cheese to prevent curdling and maintain creaminess.
- Opt for milder beers like lagers or pale ales; avoid heavy stouts or IPAs that overpower the cheese.
- Stir often during cooking to prevent sticking and ensure even melting and combining of ingredients.
- Substitute beer with hard cider or apple juice for a non-alcoholic version.
- Use vegetable broth to keep the soup vegetarian-friendly.
- Add herbs such as thyme or rosemary for flavor variations.
- Try different cheeses like Gruyere or Fontina for unique flavor profiles.
- Add smoked paprika or cayenne pepper if a spicy kick is desired.
- Store leftovers in an airtight container refrigerated up to 3 days; freeze in portions but note texture changes.
- Reheat gently over low heat, stirring frequently to restore creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: Brie cheese, Cheddar cheese, apple soup, beer soup, creamy soup, autumn recipe, fall soup, comfort food, vegetarian soup, cheesy soup
