Description
This Brie and Cheddar Apple Beer Soup is a rich and creamy autumnal delight featuring a flavorful blend of sharp cheddar, creamy brie, fresh apples, and pumpkin beer. Perfect for cozy evenings, this soup balances savory herbs with a hint of spice and sweetness, creating a comforting and indulgent bowl perfect for fall gatherings or a comforting meal at home.
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 veggie or chicken broth
Liquid and Flavoring
- 1 (12 ounce) bottle or can pumpkin beer
- 1/2 cup apple cider
- 1 Honeycrisp apple, chopped
Cheeses
- 2-3 cups shredded sharp cheddar cheese
- 4 ounces creamy brie, cubed
Seasoning
- 1/4 teaspoon cayenne, more or less to taste
- 1 large pinch kosher salt
- 1 large pinch black pepper
Instructions
- Sauté Aromatics: Melt the butter and olive oil together in a large pot over medium heat. Add the chopped onion, fresh thyme, and sage, cooking until the mixture is fragrant and the onion is softened, about 5 minutes.
- Create the Roux Base: Whisk in the all-purpose flour and cook until golden, approximately 1 minute. Gradually whisk in the whole milk until smooth to form a creamy base.
- Add Broth and Liquids: Stir in the low sodium veggie or chicken broth, pumpkin beer, apple cider, chopped Honeycrisp apple, and season with salt and pepper. Bring the soup to a simmer over medium heat.
- Simmer to Tenderize: Reduce the heat to medium and cook the soup uncovered until the apple is tender, about 10 minutes, letting the flavors meld together.
- Blend the Soup: Remove the pot from the stove and carefully puree the soup using a blender or immersion blender until smooth and creamy.
- Melt Cheeses: Return the pureed soup to low heat on the stove. Stir in the sharp cheddar cheese and creamy brie cubes until fully melted and the soup is velvety smooth.
- Season and Serve: Add cayenne pepper to taste for a subtle kick. Ladle the soup into bowls, topping with extra cheddar cheese and fresh thyme if desired. Serve warm, ideally with soft pretzels on the side.
Notes
- For a thicker soup, use closer to 3 cups of shredded sharp cheddar cheese.
- If pumpkin beer is unavailable, a mild pumpkin ale or a light amber ale can be used.
- Use an immersion blender carefully to avoid splashing hot soup; alternatively, blend in batches in a standard blender.
- Soft pretzels make a perfect accompaniment but can be substituted with crusty bread.
- Adjust cayenne pepper to your preferred heat level or omit for a milder flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
