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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’m not really a fan of pumpkin beer. Could I use a regular can or bottle? If so, what type would you recommend?
Hey Kelly,
Sure, you could really use any beer that you like. Please let me know if you give this recipe a try, I hope you love it!
Does this freeze well?
Hey Pattie,
You bet! Please let me know if you have any other questions!
I am planning on making this for dinner tonight and was wondering if we use the rind of the bree or just the inside?
Hey Candace,
It’s really up to you, the rinds are not going to melt so if that’s not to your liking then I would remove them. I hope you love this soup!
Ever since this was posted on IG I have been waiting for the weather to cool down enough to make this and it was definitely worth the wait! I had a bit of a hard time getting the Brie to melt like someone else, so I left a few small chunks and it somehow even made it more delicious! I also made the pretzels which were the best I have made. Thank you for yet another amazing recipe- I will definitely be making it again!
Hey Marsha,
Fantastic! I’m so glad to hear this recipe turned out well for you!
Thanks for giving it a try and your comment! Have a great week ahead!
LOVE this soup. Had a hard time getting the Brie to melt, but overall 10/10. So fresh and delicious
Hey Christie,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks a lot for making it!🎃👻
Is there a crockpot version of this or can I make it the same way and just keep it warm in the crockpot?
Hi Bethany,
Sure, you could totally make this and then keep it warm in the crockpot, that will work nicely for you. I hope you love this recipe!