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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
I finally found some pumpkin beer (and even bought a few extra) so I could make this. We thought it was delicious and especially nice with the brie and apple included. When I make it again, I might cut a cup of the broth, just because I like soup a bit thicker. In any case, a delightful and creative recipe!
Thanks so much! And I appreciate the feedback 🙂 xTieghan
Hi, I was wondering what the ratio would be for dried versus fresh herbs. We are on vacation in a cabin and I wanted to make this, but all we have are dried herbs. This is sounds delicious. Thanks!
Yes, dried herbs can definitely be used! I would just use a 1-2 teaspoons of each and then add to your liking! 🙂 xTieghan
What can I substitute for the beer? I have celiac disease but I seriously craving this. Thanks for the input.
Hi there! I would say apple cider or seltzer water 🙂 xTieghan
I used hard cider for both the beer and apple cider components. My store didn’t have pumpkin beer and I obesessed over what to use (because I’m a rule follower!) and this worked great for me! I bought a slightly more expensive hard cider that
I knew would really have a great apple flavor. I also added pumpkin pie spice which gave it more of a pumpkin beer flavor. Try it! You won’t be disappointed!
Great balance of flavors. Thank you for this recipe, as the whole family enjoyed it with a side of crusty bread.
Thanks so much! So glad you enjoyed it! xTieghan
Delicious and perfect for a dreary fall day! So quick to put together also, makes it perfect for a week night dinner. I added two mashed up steamed sweet potatoes and I think they added some nice thicker texture.
We made this last night with your basic pretzel recipe. My kids thoroughly enjoyed shaping their own pretzels and they were a hit! The soup was super tasty and loved by my myself and my husband, just not as much by the kids… but it wasn’t like I had to fight them to eat it though. I was skeptical about the addition of apple/Brie/cider but I have to admit it truly worked. I ended up using individual Brie snack wheels I had in my fridge and they didn’t really melt/incorporate very well which causes a weird texture… I fault my choice of cheese there though and it didn’t affect the taste of the soup which was great! Even better heated up the next day! I love how you inspire me to try different recipes- esp seasonally appropriate!
Thanks!
I made this and I thought it was fair, but my family hated it. They said they felt like they were eating applesauce. What did I do wrong? Mine did not look this color either.
Hi Joy! I’m so sorry to hear the recipe wasn’t enjoyed…is there anything that you did differently to the recipe? Hope I can help! xTieghan
Made this for supper tonight and it was delicious! I used a dry hard apple cider instead of beer (I’m not a beer fan) and it turned out great! Not too sweet and perfectly creamy. I also added the Brie prior to blending since I didn’t want to waste the rind and wanted the extra flavour.
Absolutely amazing soup for the fall. I definitely through in more cheese haha, used a mix of heavy cream and skim milk (it’s what I had on hand!) and added a little allspice and a tiny bit of garlic powder as well! The pumpkin beer was suspicious at first (I’m not a pumpkin person) but it’s perfect for this combo. So wonderful, thank you for sharing this recipe!
Hi Tieghan,
Any suggestions on a side to serve? Maybe a vegetable or a protein? Would love your thoughts.
If you don’t like pumpkin beer, what other type of beer would you use?
I think chicken or bacon would work well.
If you don’t have fresh thyme and sage what would be the dry equivalence?
I would use some dried thyme and sage, or dried oregano and italian seasoning would work well too! xTieghan
Not a huge fan of Brie – any suggestions for a sub? This recipe looks amazing ?
Hey Lauren,
You could really use any combo of cheeses that you enjoy here. I hope you love the recipe, please let me know if you give it a try! xTieghan
This is on my list to make soon, but the last time one of your recipes called for pumpkin beer, I couldn’t find any. Is it a seasonal thing, like maybe just in fall? What can I use if I still can’t find it? I also wanted to tell you that I saw your picture and recipes in the Williams Sonoma flyer for Thanksgiving. I saw your name and thought, Hey, I know her! Congratulations, that’s just great!
It is a seasonal, slightly hard to source. Honestly Helen you can use any beer you want. You could also make up for the pumpkin flavor with a tablespoon or two of canned pumpkin. I made mine with an every day GF beer and it was wonderful.
Hey Helen,
Yes, typically pumpkin beer is only available during the fall, but really any beer that you like will work here. I hope you love this recipe, please let me know if you give it a try! xTieghan
I made this today using glutenberg red which is a gluten-free beer. I was a little unsure about it as I went along. It’s a new house warming dinner for friends. Paired with soft pretzels and oatmeal raisin cookies it will warm their hearts. I had a little left over for myself that I garnished with white cheddar popcorn. OMG now I don’t want to give any of it away. I am sure the pretzels will be great but dang that popcorn was way good. I might just have to get more to throw into the house warming dinner. I thought the balance of apples, apple cider, beer and cheese was perfect. I don’t like soups that are too sweet and the beer provided a nice edge. I didn’t bother cutting the rind off the brie and ended up blending it again after adding the cheese just to make sure I ended up with a nice smooth soup.
Hey Cari,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan