There’s nothing like ending this savory-apple week with a creamy, flavorful soup to keep you warm on a cold, rainy autumn day. I particularly like this soup because it uses two different types of cheese which makes it extra creamy. You could even top this with bacon if you’re feeling extra decadent.
Brie & Cheddar Apple Beer Soup
- 2 tablespoons olive oil
- 1 sweet onion chopped
- pinch of brown sugar
- Salt and pepper to taste
- 2/3 cup apple cider
- 1 large Honeycrisp apple, chopped
- 2 teaspoon fresh thyme, chopped
- 1 (12 ounce) beer
- 2 cups low-sodium chicken or vegetable broth
- 1/4 cup flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 8 ounces brie rind removed + cubed
- Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, and chicken broth. Bring to a simmer and cook 5-10 minutes or until the apples are tender.
- Meanwhile, whisk the flour into the milk until smooth. Set aside.
- Once the apples are soft, puree the soup until chunky smooth. Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes. Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
- Ladle the soup into bowls and top with some extra cheese too! Enjoy!