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Welcoming the chillier days ahead with this Brie and Cheddar Apple Beer Soup. It’s cozy, creamy, extra cheesy, and totally delicious. Cheesy beer soup made simply in one pot with pumpkin beer, sharp cheddar cheese, and creamy brie cheese. A little bit of apple adds a sweetness that pairs perfectly with all the cheese. It’s such a delicious autumn twist on a classic beer cheese soup…and so good!
It might still be September, but October is just two days away. And with chillier temps arriving (we have potential snow on tonight and Thursday), it’s time for fall soup. I held out until the end of the month to share this recipe. But it’s one I’ve been excited about for a while now.
Do you guys remember those hard cider pretzels I made a few weeks ago? Well, I made them as an awesome game day snack. But, I also made them because I really, really wanted pretzels and cheesy soup.
If you’ve never dipped and dunked a soft pretzel into soup, I’m very excited to tell you all about it. Talk about the best flavors.
The soup – here are the details
What I love about this recipe is just how easy it is, one pot and totally no fuss.
Simply cook down an onion and add some thyme and sage. Then add flour to thicken the soup up. Now add milk and broth, plus a touch of cider. Then just add your favorite beer (I love to use pumpkin)!
Next, throw in an apple. Yes, I know that may sound weird, but think of it like this, you love apples on a cheese board, right? Of course…well, this is the same thing. The apple balances the sharpness of the cheddar cheese. It is so good, promise!
Now simmer the soup until the apple is soft, then puree it. Next, add in the cheeses, both the cheddar and creamy brie. Stir until melted, then season it up with cayenne pepper.
Easy, EASY, but yet so delicious.
And also, very much like a broccoli cheddar soup, just minus the broccoli and plus an apple.
Onto the pretzels
Not going to lie, there’s no better bread to pair with this soup than these pretzels. This is simply the best combination. They’re not technically part of the recipe, but this soup really is best enjoyed with soft pretzels on the side. They really complete the meal.
And with that, I’m going to leave you all to it. If your Wednesday night needs some warming soup, this should be it. I’m actually beyond excited to make this again today on Instagram stories, it’s the perfect fall soup.
Cannot wait!
Looking for other fall soup recipes? Here are a few ideas:
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Creamy French Onion and Mushroom Soup
Instant Pot Broccoli Cheddar and Zucchini Soup
Instant Pot Pesto Zuppa Toscana
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Lastly, if you make this Brie and Cheddar Apple Beer Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brie and Cheddar Apple Beer Soup
Servings: 6
Calories Per Serving: 734 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
- 1 (12 ounce) bottle or can pumpkin beer
- 1/2 cup apple cider
- 1 Honeycrisp apple, chopped
- 2-3 cups shredded sharp cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne, more or less to taste
- 1 large pinch each kosher salt and black pepper
Instructions
- 1. Melt together the butter and olive oil in a large pot over medium heat. Add the onion, thyme, and sage, cook until fragrant, about 5 minutes. Whisk in the flour and cook until golden, about 1 minute, gradually whisk in the milk until smooth. Add the broth, beer, cider, apple, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the apple is tender, about 10 minutes. 2. Remove the soup from the stove. Puree in a blender or use an immersion blender. 3. Return the soup to the stove and set over low heat. Stir in the cheddar cheese and brie until melted and creamy. Add the cayenne. 4. Ladle the soup into bowls and top with a little extra cheddar and fresh thyme. Enjoy…preferably with soft pretzels on the side.
This post was originally published on September 29, 2021
So yesterday I made the pretzels as a HH snack. Delicious! When I woke up I couldn’t stop thinking about dipping those pretzels in this soup, so I made the soup this morning.
Beyond delicious. Seriously it’s quintessential October! And I had it for breakfast!
So trust me, make them together. You won’t regret it! Thank you Tieghan!
Hey Jennifer,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan
I’d love to make this for an upcoming fall patio party. I’m kind of a soup-making rookie. Any make-ahead tips?
Hey Kris,
I would just follow the recipe as is:) You can allow it to simmer on the stove until you are ready to serve. Please let me know if you have any other questions! xTieghan
Hey Kris, I am a bit of a soup savant and can assure you that all soups improve over time. You can make the entire thing ahead of time and then just reheat. Since it is a dairy based soup I would not store it for more than a few days.
I am planning to make this tomorrow and I can’t find any apple cider. Could I use hard apple cider instead? Or if I use that with the beer is it too much alcohol? Any suggestions?
Hey Stephanie,
Hard apple cider would be totally fine to use, you could also just use apple juice. I hope you love this recipe, please let me know if you give it a try! xTieghan
What is the Nutrition for this soup?
Hi Lois,
Sorry, I do not provide that info, I only have the estimated calorie count. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Would you recommend adding potato to this recipe?
Hi Sofia,
Sure, potatoes might be a nice addition here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Ooooh, sweet potato, butternut squash or pumpkin chunks added at the end.
Should the rind be left on the Brie cheese before adding?
Hi Christie,
That is really up to you, I left the rind on for extra flavor but you can certainly remove it as well. I hope you love this recipe, please let me know if you give it a try! xTieghan
I left the rind on as well, it left some chunks unmelted. Still tasted wonderful.
Is there any substitute for pumpkin beer?
Hey there,
You could use another beer that you enjoy, you could also use sparkling cider or broth. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
But then, Tieghan, won’t there be weird chunks of rind in the soup? My understanding is the rind doesn’t melt.
Hi Emily,
I did not experience this, but again, if this is something you are worried about just remove the rind:) xTieghan
Absolutely Gorgeous.
omg, I remember seeing this recipe here a few years ago and saving it! It was delicious, I’m so glad to be reminded of it. making it again asap!
Hey Robyn,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Can this be made in a crockpot?
Hey Jill,
Sure, I would cook for 6 hours on low. I hope you love this recipe, please let me know if you have any other questions! xTieghan
Just wondering — I am assuming to cut off the rind of the brie cheese before cutting into cubes.
Hi Lois,
It’s really up to you, I think the rind adds lots of extra flavor, but you can also remove it. Please let me know if you give the recipe a try! xTieghan
I’d love to make this, but I’m somewhat lactose intolerant ☹️
what substitute milk do you think would work best for this soup?
Hi there! I would suggest coconut milk or oat milk 🙂 xTieghan
Hi, I’m not a fan of Brie, what other kind of cheese could you use?
Hi Eileen,
Really any mix of cheeses that you enjoy will work here. You could even just use all cheddar. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Do you cut the rind from the brie before adding? I can’t think it will melt into the soup…..
Hey Kitty,
I left the rind on mind, but you can also remove it, it’s totally up to you. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
If you need a non dairy milk substitute any suggestions on which one to use?
Hi Tieghan,
Can this be made without the beer or with something non-alcoholic instead, by any chance?
I want to try this ASAP! lol
However, I take medications that I can’t have alcohol with, and I learned last year that cooking or boiling doesn’t remove the alcohol the way I was always taught! I was blown away! lol
So I’d love to know what you’d substitute for the beer, if anything.
Thanks so much!
Patrina
I would suggest trying a non-alcoholic beer like O’Doul’s to give you the beer flavor without the alcohol.
I’m going to try this tonight and we don’t have beer so I’ll add just some more broth. Its similar to the zucchini broccoli chedder soup that is soo amazing!
Hi Patrina,
How about using an NA beer? I really think that will give you the best results, you could also do sparkling cider. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Charity,
I think coconut milk would work well here, but any non-dairy milk that you enjoy is totally fine to use. I hope you love this recipe, please let me know if you give it a try! xTieghan
I found out the other day from someone else’s comment that apple cider in USA is non alcoholic…. so just wanted to check, is the pumpkin beer in your recipe alcoholic or not? Ive never heard of it here in UK
The Apple cider is non-alcohol here in the US (although there certainly are ciders containing alcohol). The pumpkin beer does contain alcohol! Many of our craft breweries make it this time of year. If you can’t find it, I would substitute your favorite beer…probably not a light beer. I probably won’t use a pumpkin beer when I make it. ?
Hey Leah,
I used alcoholic pumpkin beer. I hope you love the recipe, please let me know if you give it a try! xTieghan
“Do you know how I could make this dairy free??”
JK! Can’t wait to try this! I love all your recipes!
So I’d love to make this but I’d need to use gf beer which is fine but how could I make up for the hint of pumpkin? A tablespoon or two of pumpkin purée?
Hey Cari,
Sure, I bet that would be fantastic! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I hope you love this soup!! xTieghan