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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.
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.
A 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.
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.
Holy cheese! Just made this on a chilly New England afternoon. Sooooo good! Question – can it be frozen? (hahahha ya like there will be enough left over to freeze)
Hey Laurie,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Yes, you can totally freeze this! Have a great day:)
This was so wonderful at our Halloween party which turned out to be a very cold, rainy night. It was so satisfying and such rich flavors it was just the perfect starter for our party food and everyone loved it! I am thrilled to have the leftovers tomorrow night again with a salad!
Hi Lucy,
Awesome!! Love to hear that this dish was a winner, I appreciate you making it and your feedback! xx
Too many conflicting flavours.
Hi Brittney! Thank you for the feedback, I appreciate it! xT
We liked the soup – will plan on increasing the cheese amount (I used 2 c of the cheddar, will likely use 4 next time) next time. But souper easy to make & tastes great, so is added to the “make again” list for my family.
Apples & onions are so good together – my family loves caramelized onions in applesauce!
Thank you so much Kristi! xT
Hi Tieghan, if I was going to make this in the crockpot, would you suggest cooking the onion and making the roux from step one on the stove, then adding everything to the crockpot? Or do I just put everything straight in?
Hi there! Yes, I would suggest making the roux first and then adding it to the crockpot! xT
What kind of pumpkin beer did you use? An ale or stout? Or something lighter like a pilser is generally used in beer cheese right? Thanks in advance!
The ingredients list above has a hyperlink to Samuel Adams Octoberfest.
Getting excited to make this! Does it Refridgerate and warm well? Also I didn’t see the pretzel recipe. Will report back after I make it!
The best soup ever. We get excited every fall to make it! I just skip the Brie to make it more budget friendly. It’s still so good
Thank you for giving this recipe a try! I really hope you loved it 🙂 xT
Very good! You have to cut the rind off the Brie prior to adding it, or else it won’t melt. I used a strainer ladle to get the rinds out and that worked too!
Thanks so so much for trying out this recipe! Have a lovely day! xT
That seems like an important step that was left out of the instructions!
this looks sooooooo good!!!
Thanks so much!!