Pin Brie and Cheddar Apple Beer Soup comes together with a rich depth from two cheeses cozy undertones of beer and a subtle sweetness from apples. I rely on this soup every time autumn hits or anytime I want something truly comforting and a little special to share at the table. It is one of those recipes that earns a spot in your memory from the very first bowl.
My family first tried this on a blustery October night after apple picking. Every fall since it has become our most requested cozy meal. Even the non-soup lovers dive in for seconds.
Ingredients
- Sharp cheddar cheese: grated to bring assertive tang look for a block and grate yourself for best melt
- Brie cheese: rind removed offering silkiness with a luxurious mouthfeel choose a creamy wheel
- Unsalted butter: for richness and foundation bright yellow color signals freshness
- Whole milk: gently mellows the cheese be sure it is not ultra-pasteurized for better flavor
- Heavy cream: for velvety texture and thickness
- Granny Smith or Honeycrisp apples: diced apples add sweetness and tartness choose firm fruit without bruises
- Yellow onion: finely chopped because it creates savory backbone go for heavy onions with dry skins
- Garlic: gives aromatic depth look for firm plump cloves
- Celery: adds freshness and a subtle peppery lift avoid celery with limp stalks
- All-purpose flour: thickens the soup try to use unbleached for better taste
- Vegetable broth: gently carries flavors read labels to avoid excess sodium
- Pale ale or amber beer: infuses malty depth and balances cheese pick a beer you like to drink
- Dijon mustard: sharpens and enlivens each bite check for a smooth texture and bright flavor
- Smoked paprika: delivers gentle smokiness Spanish varieties ace this note
- Cayenne pepper: brings gentle heat opt for fresh vibrant spice
- Salt and black pepper: for seasoning grind just before using
- Thinly sliced apple for garnish: offers crunch and color pick decorative apples
- Chopped fresh chives: supply a pop of green and mild onion finish
- Crusty bread: for dunking pick a fresh loaf with a crunchy crust
Instructions
- Prepare the Base:
- In a large soup pot over medium heat add the butter and let it melt completely. Once melted add the onion celery and apples. Cook patiently for five to six minutes stirring often until the onions turn translucent and the apples soften and take on a little golden color. This builds a sweet aromatic base.
- Release the Aromatics:
- Add the minced garlic to the pot with the softened vegetables. Stir continuously for about one minute just until the garlic releases its scent. Be careful not to let it burn so the base stays sweet and inviting.
- Create the Roux:
- Sprinkle the flour evenly over the pot’s contents. Stir well to coat the vegetables and mix thoroughly. Continue stirring for an additional two to three minutes. The flour will cook slightly and lose its raw taste which helps thicken your soup later.
- Deglaze and Simmer:
- Slowly pour in the beer using a steady stream while stirring to deglaze the pan. This lifts up any tasty browned bits. Add the vegetable broth next and raise the heat to bring the soup to a gentle simmer. Let it cook uncovered for ten minutes so the apples become very tender and the flavors meld.
- Blend Until Smooth:
- Take an immersion blender and blend the soup directly in the pot until the texture is completely smooth and creamy. If you are using a standard blender carefully transfer the soup in batches and blend then return it to the pot. Blending ensures silky texture and even flavor.
- Enrich the Body:
- Lower the heat and add in the milk heavy cream Dijon mustard smoked paprika and optional cayenne pepper. Stir gently and take care not to let the soup boil. Boiling may cause the dairy to separate and lose the soup’s smoothness.
- Incorporate the Cheeses:
- Sprinkle in the cheddar cheese in small batches stirring after each addition until melted. Repeat with the brie cubes. Keep stirring gently until both cheeses are fully incorporated and no chunks remain. Adjust the seasoning with salt and freshly cracked black pepper.
- Serve and Enjoy:
- Ladle the hot soup into bowls. Top each serving with thinly sliced apple and chopped chives. Serve with hunks of crusty bread on the side for dipping.
Pin The brie is what truly transforms this soup adding a delicate buttery flavor my whole family now associates with fall. One year we made this soup together after a hike through crunchy leaves and everyone still smiles recalling how the house smelled for hours afterward.
Storage Tips
Store leftovers in airtight containers and refrigerate for up to four days. The soup thickens in the fridge so add a splash of broth or milk when reheating gently over low heat. Freezing works but give it a good whisk after thawing as the cheese can slightly separate on standing.
Ingredient Substitutions
If you want to skip the beer try a dry hard cider or apple juice for gentle sweetness and complexity. For a lighter version swap heavy cream for additional milk. If brie is unavailable a creamy camembert gives similar results with a different nuance.
Serving Suggestions
Ladle this soup into wide bowls and finish with apple slices and a handful of chives to brighten the flavor. It pairs perfectly with a crisp green salad or even a sharp cheddar grilled cheese sandwich. For guests make tiny soup shooters as a starter for holiday gatherings.
Cultural and Seasonal Inspiration
Cheese soups hold a beloved place in American Midwestern and pub-style cooking with deep roots in beer and cheddar pairings. Apples introduce a classic autumnal twist recalling crisp orchard days. Pale ales from local craft breweries and farmstand apples truly make each pot unique.
Seasonal Adaptations
For spring save your soup for cool wet nights and sub pears for apples In summer top with fresh herbs like parsley or dill for brightness Winter months are ideal for using extra-old cheddar and a dash more cayenne for warmth
Success Stories
A neighbor raved about this soup as our take on Wisconsin beer cheese with a twist. After making it for their book club every member asked for the recipe. One fall my niece requested it as the centerpiece for their Friendsgiving meal and has made it tradition ever since.
Freezer Meal Conversion
Cool soup completely before transferring to freezer-safe containers. Leave an inch of space for expansion. Thaw overnight in the fridge then reheat gently until smooth. Stir in a splash of fresh cream for best texture after freezing.
Pin This Brie and Cheddar Apple Beer Soup makes any chilly night special. The memories and scents linger long after the last spoonful.